Chocolat Meringue Tart. Made using Meringue Suisse with mousse au chocolat, a great combination.
Meringue suisse is whisked over a bain-marie to warm the egg whites, and then whisked steadily until it cools. Unlike Meringue Italienne, Meringue française, this forms a dense, glossy marshmallow-like meringue. Meringue suisse can be used as a base for cakes.