Chapter 10 of 17 from Dominique Ansel

Chocolate Cake Accent: Swiss Mini Meringues


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.

Topics include: Mini Me's

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.

Topics include: Mini Me's

Dominique Ansel

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.

Learn More


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 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.

James Beard Award winner Dominique Ansel teaches essential pastry-making techniques, from dough and fillings to stunning presentation and decor.

A downloadable cookbook accompanies the class with lesson recaps, recipes, and supplemental materials.

Upload videos to get feedback from the class. Dominique will also critique select student work.


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

French pastries will always be my favorite! Now I can make them for myself! Thank you!!

Simply loved it! Learned a lot of details and become inspired for future work and creations. Thank you, Chef Dominique!

I love the basics of pastry, this was insightful and informative! I especially love the croissant, i have struggled with it before and this class was a great help!

My ideas for pastry cooking has improved in a way that I feel a lot more inspired and from that I will continue to cook pastry but also hopefully reach a point where I feel I have to challenge myself to be more creative when cooking theses types of things.


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.

Nick B.

I can't tell you excited I am to be taking this class! I am a good savory cook and I'm trying to explore more baking and pastry. I always thought because you have to be so precise with a baking recipe that there is no room for your own creativity. I'm finally learning that this is not the case. Thank you for the inspiration Chef!

Terryann B.

Chef Dominique, I have read your cookbook from the first to the very last page, then I found you on my MasterClass, I cannot tell you how happy I am, I just wanted to thank you for sharing your passion with all of us and for telling your story, you sir Chef are my Hero in he Pastry World! 💋


A Swiss meringue, it's only two ingredients, egg whites and powdered sugar. Everyone loves the texture of it, the playfulness of it. I like the Swiss meringue because it keeps it's texture. You can easily pipe it. You can put it in the oven, dry them. And they go very well with the chocolate cake we're making. - There's a lot of different meringues out there. You have the Swiss meringue, the Italian meringue, the French meringue. So I like the Swiss meringue because it keeps this texture. You can easily pipe it. And you can also have it really, really dry and have a nice texture consistency of the meringue. Everyone loves them. My friends, my family, my customers, everyone loves them. So I do it actually a lot of things with meringues. So a Swiss meringue is actually fairly easy. It's only two ingredients, egg whites and powdered sugar. So very simple. We're going to start with a mixing bowl. We'll have a pot for the hot water. We'll place the egg whites on the bottom of the bowl. And the reason why I like to place the egg whites is that I always have something liquid on the bottom of the bowl. So I can put my dry on top and it's much easier to mix. If you were to put your powdered sugar first and then add the egg whites, it'll be a little harder to mix. So I'm going to just mix together the powdered sugar and the egg whites and place it on a pot with boiling water. So what we are going to do here essentially, is just to cook this meringue. We're going to poach it. I just want to make sure that the mixing bowl doesn't touch the water so it's not too hot. And that the pot is white enough to hold the bottom of the pot. We're gently cooking the meringue. And there's no need to go too fast. We just need to stir everything to mix everything on the bottom. And make sure you scrape all the bottom of the mixing bowl. So you're not incorporating any air yet. You're not trying to whip it. You're just stirring and trying to heat up the meringue to 45 degrees. So we're just going to stir with the whisk, making sure we scrape the bottom of the mixing bowl. And you will see the mix inside getting liquid, very soft. So if you don't have a thermometer for this, I would suggest to try with the back of your finger and check the temperature. It should feel hot, just a little hotter than body temperature, but not too hot either. And because you're gently cooking, you're not going to cook the eggs. So if it gets too hot, don't be afraid of putting it off the stove. So after we just mix it with the whisk, we're going to go on the mixer. And with a whisk attachment, we're going to whip the meringue in high speed. And you're going to see the meringue getting light and fluffy. - So now the sugar is completely melted. There's no grain of sugar left in the mix. And it should be quite liquid and hot. Now you're going to see this white, yellowish color starting to whip and changing into like a white pale, very fluffy mering...