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

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.

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Class Info


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...

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.


Dominique Ansel

Dominique Ansel Teaches French Pastry Fundamentals