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Merveilleux - Belgian Chocolate Meringue and cream

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Course Dessert
Cuisine Belgian
Servings 6


  • 100 g egg white
  • 200 g caster sugar
  • 1 tsp corn flour
  • 1 tsp vinegar
  • 2 tsp vanilla extract
  • 250 ml cream
  • 200 g chocolate curls or flakes


  • Preheat the oven to 100˚C and line a large baking tray with parchment paper.
  • Place the egg whites into a clean mixing bowl of a kitchen mixer and beat on full speed for 2 minutes until light and foamy.
  • Turn the speed of the mixer down and slowly add the caster sugar in 3-4 stages.
  • Turn the mixer back on full speed and whisk until glossy and when the bowl is turned upside down the mixture should remain stationary in the bowl.
  • Add then, the vanilla extract, corn flour and vinegar to the meringue.
  • Using a piping bag, pipe 6 walnut size meringues and 6 golf ball sizes meringues onto a prepared baking tray.
  • Place in a preheated oven and bake for 60-80 minutes until the meringues are firm to touch but still soft on the centre.
  • I normally leave mine to cool in the oven with the door ajar.
  • Once cooled, in a bowl, whip the cream with a hint of vanilla extract and prepare a second bowl with the chocolate curls or flakes.
  • Stick the meringues together with the smaller meringue over the larger meringue with the whipped cream.
  • Stick all around the chocolate curls.
  • Place on a serving platter and repeat with all the meringues.
Keyword chocolate, cream, Kevin Dundon, Meringue