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White chocolate Baileys aux merveilleux

Name: White chocolate Baileys aux merveilleux
Total time: 1 h 30 min
Ingredients: egg whites 2 large; cream of tartar ⅛ tsp; caster sugar 135g; double cream 300ml; Baileys Original Irish Cream 50ml; caster sugar 15g; vanilla bean paste ½ tsp; white chocolate 250g, grated

1 hour 30 minutes + Cooling
makes 12
Easy

Aux merveilleux are a French treat – a simple affair of meringue discs sandwiched with a flavoured cream and rolled in chocolate shavings

By Edd Kimber

Published: November 24, 2020 at 12:58 pm

Try this aux merveilleux recipe then check out our Baileys truffles, Baileys cocktail, homemade Christmas gifts and more Baileys recipes.

Ingredients

MERINGUE

egg whites 2 large
cream of tartar ⅛ tsp
caster sugar 135g

BAILEYS WHIPPED CREAM

double cream 300ml
Baileys Original Irish Cream 50ml
caster sugar 15g
vanilla bean paste ½ tsp
white chocolate 250g, grated

Method

Step 1

Heat the oven to 120C/fan 100C/gas ½. Cut a sheet of baking paper big enough to line a large baking tray, and use a 4cm round cookie cutter to draw 24 circles on the paper using a pencil. Flip over on the tray.
Step 2

Put the egg whites and cream of tartar in a large bowl, and beat with an electric whisk until foamy. Slowly add the sugar in small additions, whisking continuously until the meringue holds stiff but flexible peaks and the sugar has fully dissolved. Spoon or pipe (using a piping bag fitted with a plain round nozzle) the meringue into the circles to make small, round discs. Bake for 1 hour until the meringues are crisp. Turn off the heat and leave the meringues to cool completely in the oven – this will take about 1 hour.
Step 3

For the whipped cream, whisk together everything except the white chocolate until the mixture holds stiff peaks.
Step 4

To assemble, sandwich two meringue discs with a little of the whipped cream, then spread a little extra over the top and side of each meringue tower. Roll in the chocolate shavings, and arrange on a plate.
Step 5

The cream will eventually soften the meringue completely, so serve on the day they’re made. They will still be good a few hours after assembling, when the meringue is a touch soft but still has some texture.