Vanilla Cloud Meringues

In Switzerland, a famous dessert is meringue with Crème de Gruyere (which is not cheese but a sort of double cream). It’s amazing. The sweetness and crispness of the meringue fits so well with the unctuosity and smoothness of the cream.

I don’t make meringues very often because I rarely find myself with a lot of egg whites. But the other day, I made Pots de Crème au Chocolat (which uses only yolks) so I had a lot of whites left over.




I like my meringues crisp on the outside but slightly chewy on the inside and that’s a question of cooking time:

Completely Crisp – 2 hours

Crisp on the outside but still soft – 1 ½ hours




Makes 24 meringues


180g egg whites (approx. 6 eggs)

1 ½ cups of sugar

¼ tsp cream of tartar (optional)

¼ tsp salt

2 tsp vanilla extract


  1. Preheat your oven to 100 C or 215 F and line 2 baking sheets with parchment paper.
  2. In the bowl of a stand mixer, whip the egg whites with the sugar on high speed until stiff peaks form (about 2-3 minutes).
  3. Add the cream of tartar, salt and vanilla extract. Beat for another minute or 2 or until your meringue is glossy.
  4. With an ice cream scooper, drop dollops of meringue on the baking sheets, leaving an inch between (In case they spread).
  5. Bake for 1 ½ hours for chewy meringues or 2 hours+ for crisp.



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