They are deliciously delicate, light and crunchy, Merveilleux the French Belgian cream pastry consists of two meringue kisses sandwich and covered with cream and usually covered in grated chocolate.
Social media is an amazing forum where you can find a lot of inspiration. Back in 2015 I saw pictures of a wonderful little treat and I thought it was these Merveilleux, but I remember them a little different, and a little more detailed. Maybe I am confusing the name with something else. I googled, but I could not find what I was looking for, my search though led me to this site Aux Merveilleux. After reading up on these over a hundred years old treat on different sites and blogs, I decided had to try to make these.
I made a very simple version, with unsweetened whipped cream, grated chocolate and of course meringue. Why unsweetened, it is because I think the meringue already are way too sweet. I understand that you can make these with different flavour and toppings. So this is just a guide to how to make these.
Grated chocolate or topping of your choice
Make the meringue, see recipe further down or you can buy ready-made ones
Grate the chocolate.
Whip the cream.
As you can see from my pictures I made the two different ways.
1. I piped the cream on the meringue and then drizzled chocolate on top.
2. I used a spatula to cover the meringue.
Sandwich a dollop of cream between two pieces of meringue and then cover it with cream, lastly sprinkle with topping.
2 egg whites, room tempered
125 g sugar
Preheat the oven to 150 C
Whisk the egg whites staring out on low speed allowing bubbles to shape, then increase to high and continuous whisking until soft peaks form.
Add the sugar to the egg whites one big spoonful at a time. Once all the sugar is added, continue to whisk for 5 – 7 minutes, or until all the sugar is dissolved. You should be able to rub the mixture between your fingers and not feel any grit from the sugar, and it forms a smooth shiny peak on the tip of your finger.
Line two baking sheets with parchment paper. Place a dab of meringue on the bottom corners the parchment, and press down so the paper sticks to the pan.
Spoon the meringue mixture into a large piping bag fitted with a wide round nozzle. Pipe the meringue mixture evenly to form meringue kisses, anywhere between 3-5 cm, depending on the size you want.
Put the trays in the oven and reduce the oven temperature to 100°C
Bake for 1 – 1,5 hours until the meringue can easily be lifted off the parchment paper with their bases in tact. Let them cool completely. You can store the meringues in an airtight container, and they will keep for up to a couple of weeks.