If you run to the kitchen right now, I will not blame you: this meringue dessert Le Merveilleux is to die for! It is a crunchy meringue sandwich filled with a layer of whipped cream and covered with chocolate chips. Simply, it is a white sugar cloud of deliciousness.
Have you ever seen a line to get into a pastry shop in the 21st century? Does this really ever happen? Yes, there is a unique place with heavenly meringues in Paris. It is called "Aux Merveilleux de Fred".
This is the place where you can try the original Le Merveilleux (pronounced "mair-vè-y-eu" in French), meaning 'wonderful' or 'marvelous' in English.
Aux Merveilleux de Fred
The first impression of Aux Merveilleux de Fred visitors tasting Merveilleux, a "delicious fusion of meringue and cream," is that it was to die for. As per the customers, it is a "totally addictive meringue cake. You start, and the only way to stop is when it is all gone."
This meringue dessert typically doesn't survive beyond 10 minutes from the time it was purchased; it is usually eaten inside the pastry shop or a few steps outside of the bakery.
Merveilleux originated in Belgium. In 1985 the French confectioner and chocolatier Frederic Vaucamp brought an old classical dessert back but added a large variety of flavors.
Since 1997 the chef has opened seven sweet boutiques in Paris, also all over France, in London, Brussels, Berlin, Geneva, and New York. Some of his locations have an open floor plan where customers can see each step of making these meringues.
Is there a Merveilleux recipe?
There is no doubt that I made a few attempts to find Frederic Vaucamp's original recipe, but it is a well-kept secret to this day.
I was lucky enough to find another version of the recipe created by the Belgian chocolatier, the World champion Pâtissier (1995), Pierre Marcolini. He describes his Merveilleux as "a very modern cake, the marriage of crispness and mellowness..."
I made some changes to the recipe to make it work in a home kitchen. I increased the amount of ingredients for the whipped cream while omitting 25 ml of cold coffee Ristretto as per Mr. Marcolini.
Actually, I found that adding liquid coffee to the cream makes it harder to assemble the meringues since the cream becomes more liquid.
Moreover, I replaced the chef's recommended Pacari Ecuadorian chocolate Los Rios with Trader Joe's dark chocolate. And you will need many more chocolate chips to wrap the meringues than the original recipe recommends!
Would you like a new birthday party idea? Just make a batch of meringues Merveilleux and serve them on a large serving platter!
This is the second year when my son asked me to make these cute cakes for his birthday. I ended up with eighteen meringues Merveilleux, each with a candle on top. As you can imagine, every year brings an additional cake with a candle :).
Why this meringue dessert recipe works
- Easy meringue-based recipe results in a heavenly delicious dessert.
- Making numerous cakes serves as a great birthday party idea.
- Rolling meringues in white chocolate chips, pink chocolate curls, or chopped Pink Praline makes beautiful and tasteful ideas for Valentine's Day, Mother's Day, a baby shower party, or a wedding.
How to make Merveilleux
Preheat oven to 195°F (90°C). Draw circles 2.5 inches (6 cm) on parchment paper. Turn the paper over so that the circles are facing down.
To make the meringue, open a capsule of Ristretto and place ground coffee aside. Using an electric or stand mixer, beat egg whites (at room temperature), gradually add granulated sugar, and whisk till the meringue becomes glossy (photo 1).
Once egg whites are set, add powdered (icing) sugar and ground coffee and mix with a rubber spatula (photo 2).
Place the meringue in a pastry bag with Ateco plain pastry tip 806 and pipe small spirals/rosettes onto drawn circles (photo 3). Bake meringues for 2 hours. Turn off the oven and leave the meringues with the door closed for another one hour (photo 4).
To make the sweetened whipped cream, whisk cold heavy cream, gradually adding granulated sugar. Use an electric mixer to whip the cream until stiff (photo 5).
Pro tip: Refer to the French Chantilly cream recipe for step-by-step photographed explanations, helpful tips, and tricks.
To assemble sandwich meringues, pipe the whipped cream on the meringue rosette. Finish with another meringue on top, placing it upside down (photo 6).
Garnish the edges (photo 7) and cover the top (photo 8) of sandwiched meringues with the cream. Smooth their sides and top using a bent spatula. Place meringues in the freezer for about 10 minutes before rolling them in chocolate chips.
To make chocolate chips, scrape a chocolate bar with a large knife, or a vegetable peeler or use a mandoline slicer. Place chocolate chips in a large dish. Roll each meringue sandwich in chocolate chips (photo 9), except the bottom (photo 10). Refrigerate.
Expert Tips
- Process granulated sugar in a food processor for a few seconds to make superfine sugar. It dissolves quicker and easier while whisking.
- Replace 1 capsule of coffee Ristretto with 1 ½ teaspoon (5 g) of your favorite ground coffee.
- Prepare meringue rosettes one day in advance and store them in an airtight container at room temperature.
- Make about 12.3 oz. (350 g) of medium-sized chocolate chips to facilitate rolling the meringues.
- Roll meringues in white chocolate chips, pink chocolate curls, crumbled speculoos, crispy crepes gavottes, chopped Pink Praline, or nuts to play with tastes and flavors.
- If you want to add a tangy note, hide a raspberry inside while assembling the meringues. This version is far from the original recipe, but there is always a place for experimentation.
- Whisk 1 cup (230 g) of heavy cream with 1 ½ tablespoon (23 g) of granulated sugar until medium peaks and decorate the top of each meringue cake with a swirl of the whipped cream, using an open star pastry tip.
- Serve the dessert right away to keep the crispiness of the meringues since the longer you keep the assembled cakes, the softer the meringues become.
Watch the video of how the meringues Merveilleux are rolled in chocolate chips at "Aux Merveilleux de Fred" in Paris.
More delicious cake recipes you will love
- Cake Sans Rival
- Raspberry Oreo Cheesecake
- Maraschino Cherry Cake
- Or browse all the cake recipes
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French Meringue Dessert Merveilleux
Meringue dessert Merveilleux is a crunch meringue sandwich filled with a layer of whipped cream and covered with chocolate chips. Simply, it is a white sugar cloud of deliciousness. It is a dessert to die for!
- Total Time: 3 hours, 30 minutes (plus resting time)
- Yield: 20 1x
- Category: Cakes
- Method: Baking
- Cuisine: French
Ingredients
For the coffee meringue:
- ⅔ cup + 2 ½ tablespoon (200 g) egg whites
- ⅔ cup + 3 ½ tablespoon (200 g) granulated sugar (see note #1)
- 1 ½ cups + 5 teaspoon (200 g) powdered (icing) sugar
- 1 capsule of coffee Ristretto (see note #2)
For the sweetened whipped cream:
- 3 cups + 4 tablespoon (750 g) heavy cream, 30% fat
- ⅓ cup (75 g) granulated (caster) sugar
For the decoration:
- 5.3 oz (150 g) Trader Joe's dark chocolate (see notes)
* If needed, please refer to Baking Conversion Charts.
Instructions
-
Preheat oven to 195 F/90 C. Draw circles 2.5 inch/6 cm on parchment paper. Turn the paper over so that the drawing is facing down.
-
To make the meringue, open a capsule of Ristretto and place ground coffee aside. Using an electric or stand mixer, beat egg whites (at room temperature), gradually add granulated sugar and whick till the meringue becomes glossy. Once egg whites are set, add powdered (icing) sugar, ground coffee and mix with a rubber spatula. Place the meringue in a pastry bag with Ateco plain pastry tip 806 and pipe small spirals/rosettes onto drawn circles. Bake meringues for 2 hours. Turn off the oven and leave the meringues with the door closed for another one hour.
-
To make the sweetened whipped cream, whisk cold heavy cream, gradually adding granulated sugar. Use an electric mixer to whip the cream until stiff.
-
To assemble sandwich meringues, pipe the whipped cream on the meringue rosette. Finish with another meringue on top, placing it upside down (flat side up). Garnish the edges and cover the top of sandwiched meringues with the cream. Smooth their sides and top using a bent spatula. Place the meringues on a board and cover the top of each meringue with the cream. Place meringues in the freezer for about 10 minutes before rolling them in chocolate chips.
-
To make chocolate chips, scrape a chocolate bar with a large knife or a vegetable peeler or use a mandoline slicer. Place chocolate chips in a large dish. Roll each sandwiched meringue in chocolate chips, except the bottom. Refrigerate.
Notes
- Process granulated sugar in a food processor for a few seconds to make superfine sugar. It dissolves quicker and easier while whisking.
- Replace 1 capsule of coffee Ristretto with 1 ½ teaspoon (5 g) of your favorite ground coffee.
- Prepare meringue rosettes one day ahead and store them in an airtight container at room temperature.
- Make about 12.3 oz. (350 g) of middle-sized chocolate chips to facilitate rolling the meringues.
- Roll meringues in white chocolate chips, crumbled speculoos, crispy crepes gavottes, pink chocolate curls, chopped Pink Praline, or nuts to experiment with tastes and flavors.
- Whisk 1 cup (230 g) of heavy cream with 1 ½ tablespoon (23 g) of granulated sugar till medium peaks and decorate the top of each meringue cake with a swirl of the whipped cream, using an open star pastry tip.
- If you want to add a tangy note, hide a raspberry inside while assembling the meringues. This version is far from the original recipe, but there is always a place for experimentation.
- Serve the dessert right away to keep the crispiness of the meringues since the longer you keep the assembled cakes, the softer the meringues become.
Nutrition
- Calories: 245
- Sugar: 27.5 g
- Sodium: 29 mg
- Fat: 13.8 g
- Saturated Fat: 8.8.g
- Carbohydrates: 29.4 g
- Fiber: 0.3 g
- Protein: 2.5 g
- Cholesterol: 43 mg
The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.
The recipe was adapted from https://www.femmeactuelle.fr. It was originally published in May 2018. The recipe has been revised to include improved content and photos. All posted pictures are mine.
Alisa Infanti says
I have never heard of these before but they look delicious! I may have to make them for a Valentines day treat!
Irina says
It is a great idea, Alisa! Happy baking and enjoy! 🙂
Erika says
This looks like the best dessert ever. I love all the chocolate.
kim says
What a delicious recipe and so perfect for Valentine's Day! Adding this to my list for sure!
Irina says
Happy baking, Kim! I am pretty sure that you will love this dessert!
Paul Schellenberg says
Hi there. Glad I found your recipe compared with my thrown together versions. Great article, but you sadly have historical errors. The merveilleux (marvelous /wonderful) has been a Belgian dessert for many years, and I had my first one there as a kid. The French chefs like Fred Vaucamps, you mention, did not invent it but took it, tweaked it, and marketed it successfully. (Tasty pastry cultural appropriation? Lol) If I change a croissant and make a popular flavor, it does not make it an American invention. It's great, however, that many more people around the world get to learn about and dive into a truly marvelous meringue dessert, another of Belgium's sweet successes.
Irina says
Thank you so much, Paul. I will update the post with this important information 🙂
sherry brubaker says
My mouth is literally watering as I am writting this... the chocolate chips, the whipped texture... the over all flavor.. phenomenal!! This is a must try recipe!
Irina says
Thank you so much, Sherry!
Jessica Formicola says
I am going to make this for Valentine's Day dessert! It looks totally delicious and I can't wait to try it!
Irina says
Happy baking and enjoy, Jessica! Please, let me know how it went :).
Mahy says
I don't remember seeing such a great meringue dessert in such a long time - delicious!
Irina says
Thank you very much, Mahy!
Farah says
I love meringue, and this is just beyond! Looks absolutely delicious; can't wait to try it!
Irina says
Thank you, Farah! Just enjoy one the best French desserts!:)
Romina says
This looks delicious. I love the fact that you used ristretto in it!
Irina says
Yes, Romina, this meringue is coffee-flavored due to Ristretto. Thanks for your comment.
Veena Azmanov says
Looks cute and creative, too. Will go well for a kid's party. Amazing dessert option.
Irina says
Thanks, Veena! As always, I really appreciate your comment!
Pam Greer says
These are amazing! It's a dessert that impresses everyone, and everyone loves them!
Irina says
Thank you so much, Pam! French desserts are sophisticated :). These meringues are the best.
Safira says
This dessert was delicious! The description alone had me salivating; so, I had no choice but to make it! Loved the flavors and can't wait to make again! YUM
Irina says
Safira, thank you for letting me know that you loved the dessert!!!
Jen says
How do you get the cream to be thick enough to stay set and have the correct structure? Also, would you recommend having the meringues flat when they go in the oven?
Irina says
Hi Jen, thank you for your interest in the recipe. Whisk the cream to make it thick enough to spread it outside of the meringue sandwich. Yes, it should be thick but not overwhisked. You can always test it on the meringue, and in case you need to whisk a bit more, you will do this. As for the meringue, pipe the meringue as a spiral and bake it in this way. Yes, the meringue looks like a flat spiral. Please, let me know if you have more questions. Happy baking!
Stephanie says
Can't wait to make this desert, it looks so rich in flavor.
Irina says
Happy baking and enjoy, Stephanie! 🙂
Katie says
Made this for the family and it was a hit!
Irina says
Thanks for letting me know, Katie!
Neli Howard says
I will die if I do not try this dessert as soon as possible! It looks so refined and delicious at the same time ...I just have no words. WOW!
Irina says
Thank you so much, Neli! You will love this cute meringue cakes! Guaranteed! 🙂
Jeannette says
What a wonderful dessert! I love how luscious it ends up being! Thanks for sharing!
Irina says
You are welcome, Jeannette! And thanks for visiting here 🙂
Laura Tobin says
Thank you for the recipe, I finally found it. I was looking for it since I tried the dessert merveilleux here in Nice.
Irina says
Here we go, Laura. Great recipe, the best Merveilleux 🙂
Adrianne says
What a delicious looking dessert. It is perfect with a glass of red I think and I wish I was having that for dinner. The shaved chocolate around the outside makes me want to dive right in, cheers!
Irina says
Thank you, Adrianne! After reading your comment, I thought of what wine could be served with a meringue dessert. Here we go: http://www.wine-navigator.com/wine-matches-for-Meringues/Dessert. Interesting!
Adriana says
My mom was used to make Meringues for us a similar recipe that I haven't been able to master it but with your tips, I was able to be successful.
Irina says
Oh, childhood memories brought a delicious dessert beck 🙂 I am happy to hear, Adriana! Thank you.
Geoffrey says
Everything about this has me in a state of delight! LOL. The meringue, and it's crunchy, how yummy is that? And then the whipped cream and chocolate chips? This is pure heaven!
Irina says
Love your comment! Thank you so much, Geoffrey!
Jordin says
Yum! This looks like the perfect Valentine’s day dessert, super easy to make!
Irina says
Once you try this dessert, you will be making it again 🙂 Thanks, Jordin!
Danielle says
What a delicious recipe! I'm saving it for Valentine's dinner 🙂
Irina says
Thank you, Danielle! Happy baking and enjoy!
SHANIKA says
This recipe looks so good! Definitely a decadent option for dessert.
Irina says
Thank you very much, Shanika!
Alisha Rodrigues says
Never tried a meringue dessert like this one. Looks interesting and I'm loving the addition of coffee. Seems like a fun dessert
Irina says
Thank you, Alisha! Yes, this dessert is coffee-flavored 🙂
Andrea Metlika says
I completely need, okay want, this right now. It looks so delicious and the flavors are fantastic! I can't wait to taste this.
Irina says
Here we go, Andrea! Just make it and enjoy! 🙂 Thanks for your comment.
Alina says
I imagine delicious meringue with whipped cream and chocolate. What an exquisite French dessert! I enjoyed reading your post and would love to try this recipe at home. And also visit this unique bakery in Paris one day!
Thanks for sharing!
Irina says
You are welcome, Alina! When I visited Paris sometime ago, I did not know about that bakery. So, this is the place where I will be heading from the airport next time 🙂
Cathleen says
Wow!! That line is LONG!!
I think I would stand in line for this!! I definitely need to try this soon.
Irina says
Cathleen, the same is here! 🙂 I would not mind to stand in line to try this authentic dessert. BUT... let's enjoy Merveilleux, making it at home!
Pam Greer says
What an amazing dessert! I love all of the layers, perfect for Valentine's Day!
Irina says
Thank you so much, Pam!
Denay DeGuzman says
Thank you so much for the wonderful recipe directions and step-by-step images! This delicious recipe is amazing!
Irina says
You are welcome, Denay! Please, enjoy this French delight. 🙂
ChrissieBee says
Merveilleux is a traditional Flemish dessert - it originated in Flanders, which historically includes Vlaanderen in Belgium and the Flandres region of Northern France. I grew up eating Merveilleux with my Flemish grandma before Fred opened his first shop. Don't mind Paris, but you're giving the Parisians too much credit. Fred's original store is in Lille, not Paris.
Irina says
Oh, thank you very much for these historical details. Once I update the post, I will try to dig the history of Merveilleux deeper. 🙂
Valdirene says
Hello Irina greetings from Brasil. Please can you say me how long can I keep the Merveilleux after they are ready in the fridge? Thanks.
Irina says
Hello Valdirene, Thanks for your interest in the recipe. Keep the cake under a glass dome to prevent it from drying out and absorbing the odors of other foods in the refrigerator for up to 2-3 days. Please, let me know if you have more questions.