Print

Merveilleux Cake (French Meringue Cake)

Sliced French Meringue Cake Merveilleux with a cup and spoons on background.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 8 reviews

This Merveilleux cake recipe recreates the French meringue cake with two crisp meringue layers, mascarpone whipped cream, and dark chocolate shavings. It makes one large, sliceable meringue cake that serves a crowd, using just a few simple ingredients.

Ingredients

Scale

For the meringue:

  • 1/2 cup + 1/2 tablespoon (130 g) egg whites (see note #1)
  • 1/2 cup + 1 1/2 tablespoons (130 g) caster sugar
  • 1 cup + 2 teaspoons (130 g) powdered (icing) sugar
  • 1 pinch of salt

For the mascarpone whipped cream:

  • 2 cups + 2 tablespoons (500 ml) heavy cream, 30% fat
  • 3 1/2 oz (100 g) mascarpone cheese
  • 2 tablespoons (30 g) icing (powdered) sugar
  • 5 teaspoons (10 g) powdered instant coffee

For the decoration:

  • 4 tablespoons (20 g) cocoa powder
  • 2 1/2 tablespoons (20 g) confectioners' sugar
  • 3 1/2 oz (100 g) dark chocolate

* If needed, please refer to Baking Conversion Charts.

** Don’t you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

Instructions

  1. To make the meringue, preheat the oven to 210°F (100°C). Use a stainless steel circle or a plate 7 inches (18 cm) in diameter as a template, and draw two discs on two sheets of parchment paper. Turn them over and place them on two baking sheets.
  2. In a large bowl, add the egg whites and a good pinch of salt. Beat with an electric mixer at medium-high speed for 3-4 minutes. Switch the mixer to high and gradually add the caster sugar, about 2 tablespoons at a time. Whisk until sugar dissolves and stiff peaks form. Add the sifted powdered (icing) sugar and gently mix with a rubber spatula.
  3. Place the meringue in a pastry bag with the cut end or Ateco plain pastry tip 809. Draw two spiral meringue disks on the parchment paper, starting from the center of each circle. Alternatively, divide the meringue evenly between two 7-inch (18 cm) circles drawn on the prepared baking sheets. Use a spatula to spread it out. Bake the meringue layers for about 2 hours. Let them cool completely.
  4. To make mascarpone whipped cream, place cold heavy cream, cold mascarpone, icing (powdered) sugar, and powdered instant coffee in the chilled bowl of a stand mixer with a whisk attachment. Whisk the cream until stiff peaks form. Transfer the cream to a piping bag with the end cut about 1/2 inch (1 cm) or fitted with Ateco tip 809.
  5. To make chocolate shavings, use a vegetable peeler to scrape a chocolate bar into medium-sized, delicate curls. For large chocolate shavings, scrape the chocolate with a knife, if desired.
  6. To assemble the cake, place the first meringue layer on a cake board or a serving plate and pipe the mascarpone whipped cream in a spiral. Place the second meringue disk top-down, and spread a thin layer of the cream. Smooth the surface evenly with a bent spatula, and smooth the sides of the cake. Push the cream, making balls over the entire surface of the cake.
  7. Cover the surface and sides of the cake with chocolate shavings and sprinkle the entire cake with confectioners' sugar and cocoa powder. Refrigerate it for at least 4 hours before serving.

Notes

  1. 130 g egg whites, approximately equal to 4 fresh egg whites from large-sized chicken eggs.
  2. Create cute meringue kisses by piping the remaining meringue into circles.
  3. Don't open the oven door during baking.
  4. Make-ahead option: Bake the meringue in advance and store it airtight, but assemble and serve the cake the same day; mascarpone whipped cream tends to dry out.

Nutrition

Find it online: https://www.bakinglikeachef.com/merveilleux-by-christophe-michalak/