Recipe: Meringue Suisse drizzled with Chocolate

There are actually three types of meringue, Meringue Suisse is the most common and most simple to make. It is made by whisking eggs whites until very stuff then whisking in part of the sugar and folding in the remainder.

Meringue Cuite, the professionals meringue, is a bit more complicated and as the name implies, is 'cooked.' It is made by whisking egg whites and icing sugar in a bowl over gently simmering water until thick and stiff, then it is removed from the heat and whisked until cold.  

Meringue Italienne is a very light soft meringue which can be piped, but is usually used in patisserie or ice cream making. It is made by pouring boiling sugar syrup onto lightly whipped egg whites and beating until cold.

I decided to stick with simplicity and make Meriangue Suisse. In order to add some decoration and a bit of decadence, I decided to drizzle my meringues with melted 70% coca chocolate.


4 Large Egg whites
225g Caster Sugar

100g melted Chocolate (I used the bain marie method.)



1. Pre heat your oven to 110C. Put the eggs whites into a clean grease free bowl (Top Tip: rub a little lemon juice around the bowl then rinse with water to remove residue.) Whisk until the mixture is thick, dry and stands in peaks

2. Gradually whisk in a quarter of the sugar a tablespoon at a time. Whisk until the meringue is stiff again each time before adding more sugar.

3. Fold in the rest of the sugar all at once using a large metal spoon. You need to knock as little air out of the mixture as possible, so do this stage very gently! The mixture should be thick, stiff and glossy.

4. If you have a piping bag, then this is the stage where you would use it! Unfortunately I don't currently have one in working order, so I improvised by sort of dolloping it onto a baking sheet in (what I think are) rather charming little peaks.

5. Place your meringues in the preheated oven, then turn it off. Leave them in the cooling oven for 2 hours (you're essentially drying them out rather than cooking them.) If you have more than one tray, swap them around after one hour.

6. Your meringues are ready when they lift easily off the paper! Bake larger disks or full size meringues for 2 1/2 to 3 hours.

7. To decorate, I simply melted some good quality chocolate and drizzled it over using a small tea spoon. I then placed the decorated meringues in the fridge for 30 minutes to set the chocolate.

8. To serve I added some low fat yogurt (same texture as thick cream, so much less fat!) and topped everything off with lots of blueberries!

Let me know if you try the recipe and what you would have with your perfect meringue mix!