Culinary Arts

Chocolate Cake Accent: Swiss Mini Meringues

Dominique Ansel

Lesson time 10:44 min

Learn Chef Dominique’s method for making light and airy meringue and his technique for piping wonderfully crunchy meringue kisses. These mini meringues will be used in Chapter 12: Chocolate Cake Finishing.

Dominique Ansel
Teaches French Pastry Fundamentals
James Beard Award-winning pastry chef Dominique Ansel teaches his essential techniques for making delicious pastries and desserts in his first-ever online class.
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Chef Dominique covers his chocolate cake with dozens of tiny meringue drops called “Mini Me’s,” which transform the cake into a spiky, fantastical creation. It’s an optional addition once the cake is glazed and set, but one that adds texture and dimension to an already stunning work of pastry art. Tips for Making Perfect Meringue - Don’t worry about over-whipping the meringue. It won’t affect the final outcome of the product, so better to over-whip than under-whip. - When making meringue, it is very important to use clean tools. If a drop of oil (or other fat) or egg yolk gets into the egg whites, the meringue will not whip properly. - When making Mini Me’s, it is important to work with the meringue while it is slightly warm to the touch or else it will be too thick to pipe evenly. - Use the meringue right away. Don’t store it in the fridge, because the sugar will start to separate and seep and that fluffy texture will start to deflate. - Decorate or pipe your tart/cake immediately. You can also gently brown the surface of the meringue with a small hand-held butane torch to give it a caramelized finish (be sure to ignite the torch away from the meringue first, so the meringue doesn’t end up tasting like butane). - The more you work the meringue, the looser its structure becomes. When it bakes, a loose meringue will become flat and dense. It is very important to be as gentle as possible at this stage. Recipe: Chef Dominique Ansel’s Swiss Meringue Recipe Ingredients - 266g (2 1⁄4 cups) confectioners’ sugar - 120g (4 each) large egg whites Equipment - Whisk - Spatula - Stand mixer or hand mixer with whisk attachment - Candy thermometer - Piping bag - Plain #804 tip (3/8-inch/1 cm diameter) - Sheet tray - Parchment paper - Optional: Two 4-inch diameter by 2-inch tall ring molds (if making baked meringue base for pavlovas) Method 1. Preheat the oven to 200°F (95°C) for conventional or 175°F (80°C) for convection. 2. Fill a medium pot with about 3 inches (about 7.5 cm) of water and bring to a simmer. 3. In a medium heat-proof bowl (or the metal bowl of a stand mixer), stir together the confectioners’ sugar and egg whites. 4. Place the bowl on top of the pot of simmering water. The bowl should sit on the rim of the pot, well above the water. 5. Whisk the egg white mixture constantly as it warms. When it reaches 113°F (45°C) and feels hot to the touch and the sugar is fully dissolved, remove the bowl from the pot. 6. Using a stand mixer or hand mixer fitted with a whisk, whip the egg whites on high speed. As they whip, the egg whites will double in volume, thicken, and cool. 7. When finished, the meringue will be very fluffy, with a consistency similar to shaving foam, and hold a medium-soft peak. This should take about 5 minutes, depending on your mixer. How to Make Chef Dominique Ansel’s Mini Me’s (Swiss Meringues): The style of meringue Chef Dominique makes for the meringue dro...

The Art of French Pastry

Celebrated for his innovative twists on classic desserts, Cronut® creator and James Beard Award-winner Dominique Ansel has been called the “world’s best pastry chef.” In his MasterClass, Dominique teaches his essential techniques for perfect pastries. Learn baking and more with his precise methods, add classic recipes to your repertoire, and explore texture and flavor inspirations to delight friends and family with your own decadent desserts.


Students give MasterClass an average rating of 4.7 out of 5 stars.

Very inspired by chef Dominique, will certainly make many of his recipes many times, till they come out just as well as his :-)

We are very excited about this class and will watch it again. We learned that French pastry does not have to be intimidating. We will approach baking with more creativity -and with more precision and organization. We loved Dominique's manner and style of teaching. Bravo!

I got the opportunity to learn new and fun techniques, to better my dish presentations, and to simply enjoy something I love! Great class!

This was an amazing class!! I learned so many new techniques and think that Chef Dominique is absolutely the best--artistic and in fact scientific in his explanations of how to create wonderful pastries in the kitchen. PLEASE PLEASE HAVE HIM DO A SEQUEL!!!


Ramona W.

The Mini Me's turned out perfect....these look darker than they really are and are not burnt. I flavored with some Vanilla Bean Paste and it turned the meringue dark before I even put in the oven! Can't wait to finish my cake tomorrow. It's in the freezer now.


So far so good. This part turned out great. Even my wife was impressed... If you're interested, here are the pictures, updated as I go.

Joy C.

The swiss mini meringues will not let me down load, says this has expired. What the hey?

Marian S.

Lost this recipe a few years pleased to have this class now with chef Dominique !!

Ali S.

my oven's temperature starts at 120 C, do you think if I bake them for less time I'll get a similar result?


That's a much easier recipe than I use. I like the use of powdered sugar. The meringues were so beautiful. I've used a similar recipe and these are so versatile.

Yanira E.

Chef Dominique, I am an amateur in pastry during all my life and now at my 28 years after all these years cooking I am learning theings I never learned before! Thank you so much! Ypu are and inspiration for me. Pleas help me what does Rotate means in the merengue recepi. Rotate what to what, I didnt get it. Thank You!

Yanira E.

Hello! I dont undesrtand wht does this mean "Bake the meringues for 20 minutes. Rotate the pan 180 degrees and bake for 20 minutes more. Continue to rotate every 20 minutes until the meringues are completely dry, about 1 hour 20 minutes total." Rotate to what? the rotate I dont understand. Pleas help.


I am really excited and am waiting to try out all these recipes! One thing I always wanted to know is if we can use the egg whites bought from the supermarket instead of separating the eggs. I am always worried about mixing yolk into the whites when I separate them at home.

Margaret E.

Chef you are so talented. I'll try the piping, knowing I'll have it all over me and everything else. Hoping with your tips I won't be as messy.