Meringue Swiss

This was Maria's Favorite Dessert in Childhood.

Supply List:

  • 5 large egg whites
  • 10 oz caster (superfine) sugar.
  • OR, 2 oz sugar per egg-white you use. Using 2 whites makes enough meringues for several servings.)

Directions for Caregivers:

Assembling the meringues, fruit, and cream is a delightful task to do together. Watch the meringue mountain grow and astound your friends!

Assembling this dish a fun activity for a small group. Make your meringues in advance, and prepare the other ingredients.

Early and middle-stage Dementia.

Assembling the meringues, fruit, and cream is a delightful task to do together.

Watch the meringue mountain grow and astound your friends!

About this Activity

I still make it at Christmas every year and it brings back nice memories.

Method:

Beat egg-whites at the highest speed (using a spotless, non-greasy bowl) until the mix is quite stiff and holds its shape well; add half the sugar one spoon at a time while still beating and the rest of the sugar a bit faster.

Keep beating for another couple of minutes. The mixture should be glossy and hold its shape well.

Pipe into small tops on non-stick baking paper, or use two spoons to make small individual shapes. Put into oven 110 C or 230 Fahrenheit for about one hour and 20 minutes depending on the size of your meringues. (I like to make them about 1 ½” wide and high). Larger meringues will take longer. Do not open the oven during the cooking time. When the time is up, you can lift a meringue out and look underneath. It should be quite dry and sound hollow when you tap it. If you don't think it is done or if it feels sticky, leave it in the oven for a few minutes more.

To assemble your Meringue Swiss, you need:

The meringues, whipped cream, chocolate sauce (can be easily made by mixing some drinking chocolate powder with hot water, be careful only to add very little water at a time, or it may get too runny), and sliced bananas. You can, of course, use other fruit if you prefer.

Place a layer of meringues on a nice plate. Add a bit of whipped cream on top of each meringue, drizzle some chocolate sauce over, and a few banana slices over each layer.

Add another layer of meringues on top, coming in a bit from the edge, and repeat the cream, chocolate sauce, and banana. Keep doing this until you have made a pyramid on the plate.

Drizzle some of the chocolate sauce down the sides of your creation. Take a photo because it doesn’t usually last very long, and dig in! It is best used quite soon after making it.

I have made this with groups of people. I pre-make the meringues and then assemble the dessert with some of the group members. There is always a feeling of 'wow,' as the finished creation usually looks quite spectacular!

Enjoy! Maria

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