Le Merveilleux : America’s latest dessert trend has arrived from Lille ( France)

We are two foodies. We never met in real life. We met via Instagram IG and we connected right away. We love cooking / baking. We live on East (Asmaa) and on West Coast ( me celine) of USA. We are francophile ( me born/raised in France and Asmaa born/raised in Morocco) for the second time we have decided to collaborate together into a Cooking/Baking project via Instagram.
Last June I opted for a Paris Brest, this time Asmaa opted for a Merveilleux. It was a great challenge and a few people decided to join this challenge.
We hope this one will get more people to oin you are welcome to participate.. it is fun, and deliccious and everybody can do it..
If you decided to join this challenge and share on Instagram -IG tag us : #homemadeACe and #celinescuisine #theglobaltaster

You can follow us on INSTAGRAM -IG :
Asmaa Lahlou Aka The Global Taster.
Celine Cossou Bordes Aka Celine’s Cuisine

So today I am sharing with my lucky followers, fans or readers an amazing Dessert Recipe for Merveilleux.……

It’s delicate, covered with small specks of chocolate or nuts or sprinkles, some whipped cream,filled with crispy meringue and come together to form a dessert that has been a tradition of northern France and Belgium for years. It’s called a “Merveilleux,” and it is pure heaven- bliss in your mouth at the first bite.

In France, pastry chef Frédéric Vaucamps called Fred is known for creating the most popular and amazing traditional Merveilleux. Native to the north of France in Lille, Fred has created a revolution with the Merveilleux that has increased popularity across France, and in other parts of the world too.

From France, to New York, to Los Angeles, and to Beverly Hills, the Merveilleux has begun its route into American desserts trendiness after the French Macarons, Canneles….

Ready to indulge…..??? here below is the recipe.

Merveilleux

Meringues
Makes about 10-15

• 3 large egg whites
• 1/4 teaspoon cream of tartar or few drops or lemon juice or pinch of salt
• 3/4 cup superfine or caster sugar (NB take granulated white sugar and process it for about 30-60 seconds in a food processor)
• 1/4 tsp extract ( any you like I used Mango)

1. Preheat oven to degrees 150 F and place the rack in the center of the oven. Line a baking sheet with parchment paper.
2. You can form the meringues with a pastry bag fitted with a 1/2 inch plain tip, or use two spoons to make the meringues.
3. In the bowl of your electric mixer, with the whisk attachment beat the egg whites on low-medium speed until foamy. Add the cream of tartar/salt/lemon and continue to beat the whites until they hold soft peaks. Add the sugar, a little at a time, and continue to beat, on medium-high speed, until the meringue holds very stiff peaks. Beat in the extract if using.
4. Before placing the meringues on the cookie sheet, you can place a little of the meringue on the underside of each corner of the parchment paper. This will prevent the paper from sliding. Transfer the meringue to a pastry bag fitted with a 1/2 inch tip. Pipe 2 1/2 inch rounds of meringue and pipe in rows on the prepared baking sheet. Make discs shapes.
5. Bake the meringues for approximately 1 1/2 to 2 hours, rotating the baking sheet from front to back . The meringues are done when they are white and crisp . For best result, turn off the oven, open the door a crack, and leave the meringues in the oven to finish drying several hours or overnight.

Chantilly or Whipped cream

• 2 cups heavy whipping cream
• 2 -4 tbsp icing sugar

1. Before whipping the cream, place your bowl and whisk into the refrigerator or freezer to chill. You will get the best results if all of the tools and ingredients are cold.
2. First, measure out the sugar, and cream. Make sure the cream is very cold.
3. Remove the bowl and whisk from the refrigerator. Place the cream, sugar inside the bowl and begin to whisk.
4. While whisking, make sure to scrape the sides of the bowl periodically to ensure all of the sugar is being incorporated. The sugar needs to dissolve as you whisk so the whipped cream is not grainy.
5. Whisk rapidly back and forth until the desired peak has formed.
6. Once the cream has been whipped, it needs to be used as soon as possible It can be refrigerated for a short period of time, but it is best to whip it just before serving.

Toppings: shaved chocolate, sprinkles, grounded nuts…

Place your topping on a plate.

To assemble:

Take one meringue spread some Chantilly on it to cover it then add a second meringue and top it like a sandwich.
Spread Chantilly on the top then on the side to cover it completely.
Roll and coat gently the merigues/ Chantilly with the topping of your choice rolling on the plate.Press a little.
Place in paper cup and place in the fridge for a few hours.
Better to be eaten the same day.

Voila

Bon Appetit….

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