🍓 Gruyère meringues with double cream
Gruyère meringues are large, crisp meringue shells served with the region's famously thick double cream and fresh berries. The meringue shatters into a sweet, airy crunch, while the cream is rich and almost spoonable. It is a simple dessert served in mountain restaurants and farm inns, the cream often spooned generously over the top.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 3 egg whites
- 180 g caster sugar
- Pinch of salt
- 200 ml double cream
- 250 g mixed fresh berries
Method
- Heat the oven to 100 °C and line a tray with baking paper.
- Whisk the egg whites with the salt to soft peaks, then add the sugar a spoonful at a time and whisk to stiff, glossy peaks.
- Spoon 8 large ovals onto the tray and bake for about 2 hours, until crisp and dry; cool in the oven.
- Serve two meringues per person with a spoonful of double cream and the berries.
How to make it lighter
- Use a smaller spoonful of cream — it carries most of the fat.
- Make the berries the bulk of the plate and serve one meringue instead of two.
- Share one dessert portion between two people after a large meal.
History
The Gruyère district in the Swiss canton of Fribourg is known for its dairy, and its thick 'crème double' is a local speciality. Meringues served with this cream have become the area's signature dessert and are a standard in restaurants around the town of Gruyères today.
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →