Ingredients for Swiss Meringues Meringues Schalen
- 4 large egg whites, at room temperature
- Cream Of Tartar
- Granulated Sugar
- Heavy Cream
- Powdered Sugar
- Strawberries
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How to Make Swiss Meringues Meringues Schalen
- Preheat your oven to 200°F (95°C). Line baking sheets with parchment paper.
- In a clean, grease-free bowl, beat egg whites with an electric mixer until soft peaks form. Add cream of tartar and salt; beat until stiff, glossy peaks form.
- Gradually add sugar, one tablespoon at a time, beating constantly until the meringue is very stiff and glossy. Beat in vanilla extract.
- Spoon or pipe meringue into 2-inch mounds onto the prepared baking sheets, leaving space between each meringue.
- Bake for 1 hour and 30 minutes, or until the meringues are crisp and dry. Turn off the oven and leave the meringues inside with the door slightly ajar to cool completely.
- Once completely cool, carefully remove the meringues from the baking sheets and store in an airtight container.
Nutrition Information (Approximate per serving)
Sodium
1 g
Sugar
117g
Fat
34g
Carbs
10g
