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Win a year’s subscription to Bake Club and try out these amazing Merveilleux Meringues

I’m constantly intrigued by new flavours and keen to try out new techniques, but after joining Bake Club – the community created by our sister company – I have been seriously inspired to create some spectacular cakes and sweets.

With wonderful, whimsical blogs about Parisian delicacies who could fail to be motivated to bake? And with Bake Club you also get stunning photos, inspirational videos and loads of step-by-step instructions, so even for those who are TERRIBLE at decorating cakes and sweets like me, you can still create something gorgeous.

First on my to-do list are these delectable Merveilleux Meringues – they are SO pretty.

 

Merveilleux Meringues

MERVEILLEUXMERINGUESThese delectable little meringues, sandwiched and coated with whipped cream, were originally from Belgium but their popularity quickly spread to northern France. They take their name from the Merveilleuses, the society ladies of Paris in the late 18th century who were famous for their frivolous, and often daring, fashions.

Prep time: 2 hours plus cooling
Cooking time: 35-40 minutes
Serving: 10

Ingredients

For the meringue layers:

  • 1 quantity of meringue (see techniques video)

For the filling:

  • 500ml (18fl oz) whipped cream, flavoured according to your choice

To decorate:

  • White sugar sprinkles
  • Pink dusting powder or powdered pink food colouring
  • Grated chocolate, chopped nuts, desiccated coconut, freeze-dried raspberry or strawberry pieces

Instructions

Making the meringue layers

  • Using a pencil and 5cm (2in) plain round cutter, trace 30 circles on two sheets of baking parchment, 15 on each sheet evenly spaced apart – you will need three meringue discs for each Merveilleux. urn the sheets of parchment over and lay on baking sheets, securing the parchment in place with dots of the meringue.
  • Spoon the meringue into a large piping bag fitted with a 1cm (½in) plain nozzle. Gently pat down any peaks with a damp finger.
  • Preheat the oven to 130°C (fan 120°C)/250°F/gas ½. Bake the meringues for 35-40 minutes until crisp and dry. Once baked, allow the meringues to cool completely in the turned off oven.

Colouring the sugar sprinkles

  • Place the sprinkles in a ziplock bag, add a small amount of pink dusting powder or powdered food colouring, seal the bag and shake it vigorously until the sprinkles are uniformly tinted. Expert tip: When colouring the sugar sprinkles, you can create an ombre effect by dividing the sprinkles between several bags and varying the amount of colour you add to each to produce a range of lighter and darker pink shades.

Assembling the Merveilleux

  • Spoon the whipped cream into a large piping bag fitted with a medium star nozzle and pipe a swirl of cream in the centre of a meringue disc.
  • Press a second meringue disc, flat side up, on top of the cream. Pipe more cream on this and top with a third meringue, with the flat side uppermost. Repeat with the remaining meringues to make 10 Merveilleux.
  • Place the assembled Merveilleux back on the baking sheet and put in the freezer for 15 minutes to firm them up. This will help make decorating them easier.
  • Once the Merveilleux are firm, remove them from the freezer and spread whipped cream thinly around the sides using a small palette knife. When the sides have been coated, shape a dome of whipped cream on top, again using the palette knife.

Decorating the Merveilleux

  • Roll the sides and domed tops of the Merveilleux in coloured sprinkles, grated chocolate, chopped nuts, desiccated coconut, freeze-dried berries, or other decorations of your choice, until evenly coated. If you are worried about flattening the tops, sprinkle the toppings over instead of rolling the domes in them.
  • Using a palette knife, carefully lift the Merveilleux into paper cases and refrigerate for at least an hour or until ready to serve. If desired, pipe a swirl of whipped cream on top of each Merveilleux as a final flourish.

Expert tip: The meringue discs can be made ahead and stored in an airtight container for up to 2 weeks at room temperature. Once assembled, the Merveilleux should be stored in the fridge until ready to serve but eaten the same day or the meringue layers will soften.

 

Bake Club recipes

Win a year's subscription to Bake Club

Bake Club is a fabulous new club, which brings you a whole host of scrumptious recipes for cakes, sweets, biscuits and bakes. It boasts an interactive magazine with regular new content, expert video tutorials, recipe archive, exclusive offers & discounts and a community where you can share your creations.

We have a year’s free subscription for one lucky winner!! For a chance to win click here .

For a free 30-day trial and more information visit http://baked-and-delicious.com

 

 

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