I have an enormous passion for recipe books. I especially love the old ones which let you discover the recipes of our great-grandparents.
One of the authors I like is Luigi Carnacina. I find this “ancient” version of meringue very simple and truly delicious.

Vacherin

  • Preparation time: 90 minutes
  • Ingredients for 6 servings
  • Difficulty: Average difficult recipe

  • Ingredients
  • For the meringues:
  • 100 g egg whites (about 3)
  • 100g granulated sugar
  • 100g icing sugar
  • 50 g toasted almonds reduced to powder
  • 25 g filleted almonds
  • For the stuffing:
  • 100 g almond brittle
  • 200g whipped cream
  1. Instructions
  2. Beat the egg whites with an electric whisk, then slowly add the sugar to form a meringue. Add the icing sugar, mix it with a spatula, and finally add the powdered almonds.
  3. Place the mixture in a piping bag with a 1 cm diameter nozzle. Form 3 large meringue discs of equal size. Sprinkle one of the discs with filleted almonds.
  4. Bake in the oven at 250°F for approximately 1 hour.
  5. Finely chop the brittle.
  6. Whip the cream with an electric whisk.
  7. Prepare the dessert: Take the first disk of meringue and spread half the cream on it. Place the second disc of meringue on top, then spread on the remaining whipped cream. Cover with the third disk (the one with the filleted almonds), which will act as a lid.
    Using a spatula, even the cream along the edges and add the crumbled almond brittle.

Tips to ensure the success of the dish:

  • Beat the egg whites when they are at room temperature. There is absolutely no need to add a pinch of salt, as the important thing is that there is no fat in the egg whites, the bowl is not greasy, and there is no yolk residue.
  • I made single portions which were 8 cm each, so 18 mini meringues.
  • To best whip the cream, place the bowl in which you will whip the mixture in the freezer for at least 20 minutes.
  • If you want to keep the meringues in the fridge, melt some white chocolate and brush it on the surface of the base and middle meringues so they don’t soften too much. Furthermore, the almond brittle should only be added before serving, as otherwise it will melt.