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Merveilleaux

The first time I had a Mervielleaux I as in college. It was thick layers of meringue discs and rich chocolate buttercream in a cute dome. I hadn't thought about it again until I saw an Instagram post about it a few weeks ago and decided to google.

They are both simple, delicious, and frustrating. The simple part was it was just meringue layered with chocolate Chantilly and iced in vanilla Chantilly. That also explains why it was delicious. However Chantilly is liquid and the meringue dissolves pretty fast. They need to be assembled and eating right away. I have no idea how Aux Merveilleaux de Fred stabilizes theirs but mine didn't last long.

Meringue is typically cooked at a low temperature to keep them from browning. I like them to brown slightly, it adds a toasted marshmallow taste to the finished product.

6 egg whites
pinch salt
1 1/2 c. powdered sugar
1 tsp. vanilla extract
1 tsp. white or cider vinegar

6 c. heavy cream
1 - 2 c. sugar, divided
1/4 c. cocoa powder
pinch xanthan gum

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