Category Archives: Meringues

Mont Blanc and Merveilleux au chocolat

I must apologise for my long absence from the blog. I have still been cooking but didn’t find the time or the will to post anything on the net. With Christmas coming, I have been trying new things that I wanted to make for a long time but never got the right ingredients or never got around to do. Since those 2 recipes have the same basis, as in: a meringue and some Chantilly cream, I decided to do them both so you are getting 2 for the price of one (this is my gift to you 😉 ).

So what are these 2 desserts? Both Mont Blanc and the Merveilleux are great French classics (although the first one originates from Italy and the second comes from Belgium). The Merveilleux has long been my favourite dessert as a child but the Mont Blanc is equally as delicious with its Chestnut topping.

I didn’t make these with the Thermomix although I could have so I will give you the instructions both ways.

MontblancCollage

Source: inspired by the Mont Blanc recipe by Christophe Michalak

Ingredients

Meringue
120g egg whites (about 4 eggs)
112g caster sugar
112g icing sugar

Chantilly
200g single cream
50g Mascarpone
25g caster sugar
1/2 vanilla pod

Chestnut topping
200g chestnut purée
150g chestnut spread (I put 75g)
200g chestnut paste (didn’t find it so omitted, hence the half amount of Chestnut spread)
50g softened butter (I used 50g of the Chantilly leftover)
10g Rum (I omitted)

Chocolate topping
75g chocolate, roughly chopped with a knife

Method

  1. Non Thermomix
    1. Make the meringue the day before: preheat the oven at 100C.
    2. Whisk the egg whites at low speed until foamy.
    3. Add the caster sugar and continue whisking while increasing the speed to medium until it form soft peaks.
    4. Add the icing sugar and increase the speed to high until all the sugar is combined and the meringues are firm.
    5. Line 2 baking trays with baking parchment and fill a piping bag with a round nozzle with the meringue mixture.
    6. Pipe little domes a few centimeters apart and bake 2 hours. Turn off the oven and leave the meringues in the oven (don’t open the door) until completely cooled down or overnight.MontBlanc_003
    7. Make the chantilly: whisk the cream, mascarpone, sugar and vanilla beans until firm. Watch out not to over-whisk or you will get butter!MontBlanc_002
    8. Using a spatula, apply some chantilly on each meringue to cover the top.MontBlanc_001
    9. Make the chestnut topping by mixing all the ingredients with the flat beater/K whisk a few minutes at medium to high speed (or use the whisk if you don’t have a flat beater).
    10. Fill a piping  bag with a small round or star shaped nozzle and pipe over the little meringues.
    11. To make the Merveilleux, sprinkle the chocolate flakes over the meringues instead of the chestnut topping.
    12. Refrigerate until serving.
  2. Thermomix
    1. Meringues: make sure you have a squeekly clean TM bowl, blades and whisk. Insert the butterfly whisk. Whisk the egg whites 1 min/speed 3.5/measuring cup OFF. Add the caster sugar
    2. Whisk for another 2 minutes/speed 3.5/measuring cup OFF. Add the icing sugar and whisk 2 minutes/speed 3.5/measuring cup OFF.
    3. Pipe with a round nozzle onto baking tray lined with baking parchment, a few centimeters apart. Bake as per the traditional method above.
    4. To make the chantilly, insert the butterfly whisk into the TM bowl and whisk all the ingredients 30 sec/speed 3 and watch through the hole in the lid. Stop when it looks like it’s reached soft peak. It will be firmer at the bottom.
    5. Use a spatula to cover the meringues with the chantilly to keep a dome shape.
    6. Make the chestnut topping by mixing all the ingredients 30 sec/speed 6.
    7. Pipe over the meringues using a small round or star shaped nozzle.
    8. To make the Merveilleux, sprinkle the chantilly  topped meringues with chocolate flakes instead of the chestnut topping.
    9. Refrigerate before serving.

 

 

Chocolate meringue roulade with Amarena cherry buttercream

This is the dessert I made for the New Year’s eve celebrations. I wanted to make a meringue roulade but Black forest style. I love the combination of dark chocolate and cherry. In fact, my favourite chocolates are the ones filled with a griotte and cherry liquor. It was delicious and I loved the contrast of textures between the crispy chewiness of the meringue and the creamy filling. The contrast in textures was echoed by the contrast of the dark chocolate against the cherry mellowed only by the Chantilly cream.

MeringueRoulade_005

Ingredients

Meringue
4 egg whites
200g sugar
60g dark chocolate
3 tbsp cocoa powder

Buttercream
1 jar of Amarena cherries in syrup (~300g)
3 egg yolks
180g unsalted butter, softened

Chantilly
50g single cream
1 tbsp vanilla sugar

Method

  1. Make the meringue:first, chop finely the dark chocolate with a knife (Thermomix: cut the chocolate in chunks and mix for 30 sec/speed 6. Tip out and reserve, wash and dry the bowl thoroughly).MeringueRoulade_001
  2. Whisk the egg whites until they start to foam (Thermomix: place the butterfly whisk in the bowl and whisk 1min30/speed 3, measuring cup OFF).
  3. Add half the sugar while whisking and increase the speed (Thermomix: keep whisking 5 min/speed 3 while pouring half the sugar through the hole).
  4. Add the other half of the sugar and whisk at maximum speed for about 5 minutes (Thermomix: pour the sugar through the hole and beat for another 5 minutes/speed 3, measuring cup OFF).
  5. Add the chopped chocolate and cocoa powder and whisk until combined.
  6. Line a 30x20cm Swiss roll tin with baking parchment and oil it lightly.
  7. Pour the meringue mixture into it and spread evenly with a flat spatula.
  8. Bake at 180C for 20 minutes. Leave to cool.
  9. To make the cherry buttercream: drain the cherries collecting the syrup into a bowl.
  10. Weigh 150g of the syrup and heat it in a saucepan, covered until it reaches 106C. Thermomix: heat the syrup for 10 min/Varoma/speed 2.
  11. Whisk the egg yolks while pouring the hot syrup in a small steady stream, just like making a mayonnaise.
  12. When the whole syrup is mixed in the egg yolks, add the softened butter, a few chunks at a time while continually whisking.

    Buttercream just finished: it is still too liquid to pour over the meringue.

    Buttercream just finished: it is still too liquid to pour over the meringue.

  13. Leave to cool for 15 minutes in the fridge, then whisk again to thicken.

    After 15 minutes in the fridge, the buttercream has thickened.

    After 15 minutes in the fridge, the buttercream has thickened.

  14. Spread over the cooled meringue, leaving an inch clear from each edge. Sprinkle with Amarena cherries.MeringueRoulade_004
  15. Roll the meringue, lifting the baking parchment and carefully unsticking the meringue from the paper. If the edges are too stiff, use your fingers to loosen them so they roll easier.
  16. Cut off each edge with a knife to make them neater.
  17. Carefully move the meringue to a serving plate.
  18. Whisk some cream and vanilla sugar until soft peak and place in a piping bag with a star nozzle. Pipe a few dots of Chantilly on the top of the meringue and place a cherry on each.
  19. Refrigerate until use.

Chocolate swirl meringues

I bought a recipe book entirely dedicated to meringues, which I love cooking, especially when I always seem to have a stash of egg whites sitting in the fridge or freezer. This book has lots of wonderful recipes, including surprising savoury meringues with Indian spices and chilli! This one is a little more traditional but totally addictive with the luscious dark chocolate adding a beautiful contrast in colour and taste to the meringues. The centre is soft and melts in the mouth, sending you back for more…

Source: Meringues Magic by Alisa Morov

Ingredients

90g egg whites (3 egg whites)
120g icing sugar (use granulated that you have mixed in your Thermomix 20 sec/speed 10)
140g dark chocolate

Method

  1. Preheat the oven to 90C.
  2. Beat the egg whites until they start to foam (if using Thermomix, place the butterfly whisk, leave the measuring cup off and mix for 30 sec/speed 3.5).
  3.  Add the icing sugar, a tablespoon at a time while still beating, only adding the next tablespoon when the first one is completely mixed in.
  4. When all the sugar has been incorporated, the whites should be stiff and glossy. Set aside.
  5. Melt the chocolate in the Thermomix (first blitz a few seconds on speed 6 to reduce the chunks to small pieces) for 4 min/50C/speed 1.
  6. Pour onto the egg whites and, using a spatula, lightly mix (not too much as you want to see streaks of white and chocolate coming through).
  7. Scoop onto the baking tray lined with baking parchment or greaseproof paper (about 2 heaped tablespoons per meringue) and bake for 1 hour.
  8. Take out of the oven and let to cool before eating.