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Meringues with Double Cream

Name: Meringues with Double Cream
Total time: 90 min
Yield: Serves 4
Cuisine: Switzerland
Ingredients: 4 Egg Whites; 200g Granulated sugar; 200ml Double Cream; A pinch Vanilla Extract; To taste Berries (optional)

Dessert

⏱ 90 min

👥 Serves 4

Difficulty ⭐⭐

Crisp meringues served with the rich double cream of Gruyère — a famous dessert from western Switzerland.

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📖 The Story Behind This Dish

Meringues à la crème double is a specialty of the Gruyère region in the canton of Fribourg. It pairs the area's famously rich double cream (at least 45% butterfat) with light, crisp white meringues — simple but luxurious. The meringues are dried slowly in a low oven so they melt away on the tongue.

🌆 Where it's eaten: On a café terrace in the village of Gruyères, plates of meringue and double cream arrive on a holiday afternoon with the mountains in view.

🥕 Ingredients (serves 4)

Egg Whites 4
Granulated sugar 200g
Double Cream 200ml
Vanilla Extract A pinch
Berries (optional) To taste

👩‍🍳 Instructions

Whip the egg whites until stiff, adding the sugar in several additions, to make a glossy, firm meringue.
Pipe or spoon rounds onto parchment paper.
Bake at 110°C for about 90 minutes so they dry out slowly.
Add vanilla to the double cream and whip lightly.
Serve the meringues with plenty of cream and berries if you like.

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