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Merveilleux (08.02)


  • 250 ml egg white
  • 125 g fine sugar
  • 125 g icing sugar
  • 500 g cream (40 % fat)
  • 2 tbsp icing sugar
  • chocolate shavings
  • praliné

1. Make a meringue from egg whites and sugar. Start beating the eggs with fine sugar, beat till firm. Add gradually icing sugar till you have a very firm foam. Pipe the egg white on a baking plate covered with baking paper. Make some 20 rounds of +- 4cm diameter. Aim for a flat surface. Powder the meringue with some icing sugar and put in an oven at 100C to dry. Takes at least 2 hours. Meringue should come easily of the paper and be completely dry inside (good to have some additional pieces to test). To be sure you can leave them overnight in the oven (power off) to dry completely.

2. Whip the cream with the icing sugar (2 tablespoons) till firm (but no butter). Put app. a tablespoon of cream on a meringue round and cover with another round, upside down this time. You should have a flat surface top and bottom. Put the 10 pieces for 30 to 60 minutes in a freezer.


3. Take out the meringues and with a palette knife fill up the gap in the middle with cream. Result is a firm cylinder that you can roll in chocolate shavings or praline. Finally decorate the top with some piped cream.

merveilleux praline

merv2_result merv3_result

or dutch video.

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