Ann Reardon

Parisian Meringue Dessert Aux Merveilleux (Wonderful)

 

Meringue recipe for domes and circles

(makes 45 domes and bases when piped in 3.5cm (1.38 inches) circles)
300g (10.58 ounces) caster sugar or super fine sugar
6 egg whites

Beat on high speed until glossy and thick.
Pipe as shown in the video and bake for 90 minutes at 100C (212 degrees Fahrenheit).

meringue recipe ann reardon

Crispy meringue for the outside

250g (8.82 ounces) caster sugar or super fine sugar
4 egg whites

Whip together until smooth and thick.

Pipe half of this as plain meringue strips onto non-stick baking paper (see video).

Split the remaining mixture into two bowls.

Coffee Meringue

1/4 of the above meringue mixture
1 tsp of instant coffee
1 tablespoon of hot water
Dissolve the coffee in the hot water and fold into he meringue. Note I found this to be too strong and bitter, if making again would only add half of this coffee mixture.

Cherry Meringue

1/4 of the above meringue mixture
3 table spoons of tinned cherry juice
Heat the cherry juice to concentrate it down to 1 tablespoon.
Fold into he meringue and pipe onto lined baking trays.
Bake at 100C (212 degrees Fahrenheit) for 60 minutes. Allow to cool for about ten minutes, chop to desired size and store in airtight container until ready to use.

Nut Praline Recipe

2 cups sugar
1/3 cup water
1 cup almonds or hazelnuts

Place the nuts on a tray lined with non stick baking paper in the oven at 150C (302 degrees Fahrenheit).

Put the sugar and water into a pan and stir until the sugar is dissolved. Wash down the sides of the pan with a we4t pastry brush and boil, unstirred, until it turns lightly golden brown. Do no overcook or it will taste burnt. Pour half of this mixture over the nuts and move around until they are coated. Leave to cool and chop into small pieces. Store in an airtight container.

ann reardon almond praline

Caramel

To the remaining sugar mixture int eh pan add
1 tablespoon of butter
1/2 cup cream
Return to the heat and stir until the mixture is smooth. Pour into a heat proof bowl and leave to cool.

Chocolate Shavings

200g (7.05 ounces) Dark Chocolate
200g (7.05 ounces) white chocolate
Use a potato peeler to make chocolate shavings from eh blocks of chocolate.

Cream

600mL (20.29 fluid ounces) cream (35% fat)
200mL (6.76 fluid ounces) double cream (56% fat)
Whip until thick

Assembly / Flavour Combinations

Le Merveilleux
meringue, cream, dark chocolate
chocolate dessert ann reardon

L’Incroyable
meringue, cream, white chocolate
ann reardon how to cook that meringue

L’Impensable
Meringue, cream, coffee meringue
coffee meringue recipe how to cook that

L’Excentrique
Meringue, cream, cherry meringue
howtocookthat fruity meringue dessert

Le Magnifique
Meringue, cream, caramel, praline
hazelnut praline dessert how to cook that

Le Sans-Culotte
Meringue, Cream, caramel, plain meringue
meringue dessert recipe ann reardon

BIG ANNOUNCEMENT

I have been busy over the last year planning, writing and overseeing the photography and layout for my first ever cookbook! There are heaps of my favourite dessert recipes in there with a chapter on pastries, ice-cream, yummy cakes, artistic desserts and of course chocolate desserts. Each chapter has its own intro explaining the food science that you'll need to know for success every time. Booksellers where you can pre-order your very own copy: http://bit.ly/ARcookbook


All recipe quantities in the book are in grams, ounces and cups.

21 Comments View Comments

  1. Rating: 5

    Hey Ann,
    Just wanted to say thank you for the great video and site. I went to London a couple of years ago and one of my walks led me to Merveilleux de Fred in South Kensington. I had no idea what I was buying but bought a couple of merveilleux, and it was love at first bite. Your site has allowed me to reconnect and actually helped with a small hobby idea too. Thank you for that.

    Also, I remixed a few. I made a strawberry shortcake, cookies and cream, and a peanut butter version. All turned out delicious. I attached a pic of the shortcake one.

    Thanks again!

  2. Rating: 3

    Hello, Ann,
    This is my favorite dessert in the world, but I’m not going to Lille for Christmas this year (where this dessert originally comes from), and I’m trying to recreate the chocolate version, but it is the only one you don’t explain! How do I flavour the cream with chocolate? Do I use melted chocolate or cocoa powder? In what proportions? I hope you still respond to comments on older videos, I would be very sad not to be able to do it!

    Thank you,

    • Hey Melanie,
      Just happened to see your comment. I made a couple of my own versions and basically just used what Ann said about the ones she did explain as a guide. For example, I made a peanut butter version and used 1 tablespoon of reese’s peanut butter syrup with a portion of crispy meringue to make topping. I then added about the same to a portion of the creme. Both turned out delicious. Hope that helps a bit.

      • Thanks, Ben. I will probably try with melted chocolate in the cream.

  3. Rating: 4.5

    Hello from the other side of the world! 🙂 I love the idea of this recipe, but unfortunately we don’t have double cream over here in the States. Could you please recommend possible substitutions for that? I was thinking butter at first, but then I wondered if that would make the taste wonky. Thanks so much!!!
    Michelle 🙂

    P.S. I love your videos, especially the ones showing how some websites post recipes that don’t actually work!! 😉

    • Ann

      Hi Michelle, there is a thread on on reddit about finding double cream in the US, I’m not sure where you’re based so I’ll just link you to it… https://www.reddit.com/r/AskCulinary/comments/8z78ue/what_is_the_us_equivalent_of_double_cream_where/

      • Great, thanks! 🙂

    • Costco has the super thick dairygold cream. It is the consistency of double cream. I have never found it at a regular grocery store even with the same brand name; it is not the same. Hope that helps. 🙂

      • Ann

        ?

      • Thanks so much! 🙂

    • So I just made them today. My local grocer (Harris Teeter) had 40% milkfat Heavy cream, which is just perfect.

  4. Rating: 5

    These are stunning ❤️ I have never tried these but I really want to now ?

    • Ann

      They are very yummy, I think you’ll enjoy them ?

  5. Rating: 5

    Ann,

    These looks great! May I request another recipe? A co-worker of mine is from Tunisia and brings in Tunisian treats to the office. Today he brought in kaak el warka and I had never tasted anything like it before! The floral taste is out of this world. I had a hard time finding a recipe in English, but maybe you will be more successful. I’d love to see this on your YouTube channel!

    Thank you!

  6. Rating: 5

    This looks so good (maybe one day I will make some)!

    • Ann

      thanks Rachel ?

  7. Rating: 4.5

    Looks simply delicious!!! Is it possible to make these meringues a few hours in advance? I would like to bring this fabulous dessert when invited to dinner with friends… so how long before could I make them before serving? Thank you very much!

    • Ann

      Hi Luce, You can make the meringues a day or two early and store in an airtight container. Cover in cream and toppings as close to serving time as possible.

  8. Rating: 5

    How do you store them? Refrigerated?

    • Ann

      Hi Angela, Yes in the refrigerator ?

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