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Merveilleux (French Meringue Dessert Recipe)

French meringue dessert Merveilleux with a fork on a dessert plate.
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5 from 26 reviews

This merveilleux recipe recreates the French meringue dessert of two crisp meringue shells sandwiched with whipped cream, then coated in more whipped cream and chocolate shavings. 

Ingredients

Scale

For the coffee meringue:

  • 2/3 cup + 2 1/2 tbsp (200 g) egg whites
  • 2/3 cup + 3 1/2 tbsp (200 g) granulated sugar (see note #1)
  • 1 1/2 cups + 5 tsp (200 g) powdered (icing) sugar
  • 1 capsule of coffee Ristretto (see note #2)

For the sweetened whipped cream:

  • 3 cups + 4 tbsp (750 g) heavy cream, 30% fat
  • 1/3 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

  1. Preheat oven to 195°F (90°C). Draw circles 2.5 inch/6 cm on parchment paper. Turn the paper over so the drawing faces down.
  2. To make the meringue, open a capsule of Ristretto and place the ground coffee aside. Using an electric or stand mixer, beat the egg whites (at room temperature) until soft peaks form. Gradually add granulated sugar, whisking until the meringue becomes glossy. Once egg whites are set, add powdered (icing) sugar and 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 in the oven with the door closed for another hour.
  3. To make the sweetened whipped cream, whisk cold heavy cream, gradually adding granulated sugar. Use an electric mixer to whip the cream until stiff.
  4. 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, then top the sandwiched meringues with 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.
  5. 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, leaving the bottom uncoated. Refrigerate.

Notes

  1. Process granulated sugar in a food processor for a few seconds to make superfine sugar. It dissolves more quickly and easily while whisking.
  2. Prepare meringue rosettes one day ahead and store them in an airtight container at room temperature.
  3. Make about 12.3 oz. (350 g) of medium-sized chocolate chips to make rolling the meringues easier.
  4. Serve the dessert right away to keep the meringues crisp, since the longer you keep the assembled cakes, the softer the meringues become.

Nutrition

Find it online: https://www.bakinglikeachef.com/meringue-dessert-merveilleux-pierre-marcolini/