, ,

merengue swiss


6 egg whites

3dl caster sugar

50g marsan powder (vanilla cream power)

100g finely chopped hazelnuts

2 tbsp. cocoa


Filling + Decoration:

3 dl whipping cream

1 jar of clementines (strawberries or pineapple)

Melted dark chocolate

Almond shavings

Icing sugar or cocoa for sprinkling


Preparation Method:

  1. Whip the egg whites to a hard foam.
  2. Start to add sugar with about ½ dl at a time and about 1min before you add the next.
  3. Mix the marsan powder with the finely chopped hazelnuts and carefully fold it into the meringue mixture. Do not whisk.
  4. Fill a piping bag with the mixture and pipe out 10-11 lengths on a baking paper covered baking sheet.
  1. Bake in meringue bottoms at 175 °C for about 20-25minutes.
  2. Let it cool down still on the baking paper.
  3. Turn it upside down on another baking paper and loosen carefully.
  4. Spread on the filling, whipped cream and a jar of clementines, save some whole ones for the decoration.
  5. Roll it together and decorate with whipped cream, chocolate and clementines.