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These delicate Mini Merveilleux combine crispy meringue layers, a blackcurrant and chestnut cream filling, and a mascarpone whipped cream coating, topped with crunchy biscuit crumbs. A true indulgence for any dessert lover!
📝 Ingredients:
(Serves 6)
- 🥚 2 egg whites
- 🍬 110 g sugar
- 🌟 1 pinch of salt
- 🍓 100 g blackcurrant jam
- 🌰 100 g chestnut cream
- 🥛 20 cl very cold heavy cream
- 🧀 125 g mascarpone
- 🍪 80 g crispy biscuits (e.g., Gavottes), crushed
📋 Directions:
- 🍳 Prepare the Meringue:
- In a mixing bowl, whisk the egg whites with a pinch of salt using an electric mixer until they start to foam.
- Gradually add the sugar in three additions, continuing to whisk until you achieve stiff, glossy peaks.
- Transfer the meringue to a piping bag.
- 🧁 Shape and Bake the Meringue:
- Pipe 5–6 cm (2-inch) diameter discs onto a baking sheet lined with parchment paper or a silicone mat.
- Bake in a preheated oven at 230°F (110°C) for 1 hour and 30 minutes. Allow the meringues to cool completely.
- 🌰 Make the Filling:
- In a small bowl, mix the blackcurrant jam with the chestnut cream until well combined.
- 🥛 Prepare the Chantilly Cream:
- In a chilled mixing bowl, whip the cold heavy cream and mascarpone together until stiff peaks form. Transfer to a piping bag.
- 🍪 Assemble the Mini Merveilleux:
- Spread the blackcurrant and chestnut cream mixture onto half of the meringue discs.
- Top with the remaining meringue discs to create sandwiches.
- ✨ Decorate the Merveilleux:
- Coat the meringue sandwiches with the mascarpone Chantilly cream.
- Roll or sprinkle the coated Merveilleux with crushed biscuits for a crunchy finish.
- 🍽️ Serve and Enjoy:
- Chill for at least 30 minutes before serving for the best texture and flavor.
📊 Nutritional Information:
- ⏰ Prep Time: 30 minutes
- 🔥 Baking Time: 1 hour 30 minutes
- ❄️ Cooling Time: 30 minutes
- ⏳ Total Time: 2 hours 30 minutes
- 🍽️ Servings: 6
- 🔥 Calories: Very high
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