This week’s Cook the Book Fridays recipe from David Lebovitz’ My Paris Kitchen was merveilleux – gorgeous meringues sandwiched together with cream, coated in cream and rolled in chocolate. Sounds wonderful, right? I’ve actually been fortunate enough to enjoy merveilleux from Au Merveilleux de Fred several times during trips to Paris and they are, indeed, heavenly!
Like macarons, these sounded fairly easy to make. I mean, meringue, chantilly cream and chocolate flakes… what could possibly be hard about that?
Well, first of all, my meringues look like they overbaked. To be honest, I thought 275˚F was a little high to bake these – I normally bale meringue at around 200˚F. As you can see, mine went a little tan. Since I knew I was going to be covering them in whipped cream, I didn’t worry too much.
About that whipped cream… Mine never got really thick, despite beating it for around 8 minutes in a stand mixer on high. Hmmm… (there were no indications as to timing for this part of the recipe so maybe I was way off but the cream was stiff-ish when I stopped mixing but perhaps not the buttercream consistency David talks about in the recipe. My bad.).
As SOON as I started filling them, the meringues started to soften and they became VERY difficult to handle. This is totally my fault as they were a little on the larger side of the 5cm diameter called for (I got carried away piping, I guess!). BUT my meringue mix made 24 – the recipe says 20 – so I’m not sure how large they would have been had I only piped 20 and used all the mix…
I gave two of these away and my neighbour said this was “possibly the best thing you have ever given us” (high praise actually since she’s had some pretty amazing things from my kitchen!). I placed the other two in the fridge (they are supposed to be enjoyed cold) and Neil and I ate them the next day. I wasn’t expecting to enjoy them much – you know, when you spend ages making something, you sometimes don’t want to even look at it, let alone eat it – but I did. Alot. Enough to make them again? Maybe. When there’s no book deadline looming and I have time to dedicate to getting them just right!
Get the recipe for David Lebovitz’s merveilleux on p 281 of My Paris Kitchen.
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Disclosure: I was provided with a copy of “My Paris Kitchen” for review purposes. I was not asked to write about the book, nor am I being compensated for doing do. All opinions 100% my own.