Meringue with double cream and blueberries 🇨🇭

Just over a week ago, Silvie from Citronelle and Cardamome reached out to me regarding her attempt to promote the Swiss culinary heritage on the blogosphere. That’s a project worthy of support, I though, and didn’t hesitate to confirm my engagement. Every Thursday, a sweet and a savory dish featuring the cuisine of Switzerland are published. My first dish for the Swiss Food Discovery originates from La Gruyère in Fribourg. It’s a treacly and crisp meringue with lush double cream and a tart blueberry coulis, served my way.

Whip 2 egg whites until stiff. Add 50 g sugar and continue whipping until stiff and glossy. Add another 50 g sugar and whip shortly. Pipe out meringues and bake them for 3 hours at 80°C with the oven door slightly open.

Simmer 250 g blueberries with 1 tsp vanilla extract until soft and then strain through a fine sieve.

On a splash blueberry coulis, place a dollop double cream and a meringue.

The second dish of the week is contributed by Ileana from Foodie75.