Now that I’m back in Toronto after my oh-so-exciting trip to Panama last week, I’m starting to get back to the kitchen again. This time, I’m trying to make some of the things I miss from Paris the most. Apparently it will take a while until I realize that croissants for breakfast everyday are not a reality anymore… which is good, because it gets me cooking and baking more
The first place where I was living in Paris was in a lovely street at the 16th Arrondissement, more specifically, in a micro, tiny apartment at rue de l’Annonciation.
Aside from the numerous shops and restaurants around the area, there was a lovely pastry shop where people were lining up in the front to get its pastries. It was the “Aux Merveilleux de Fred”, selling delicious and freshly made merveilleux.
Since back then I was overbooked with my classes at school, I didn’t have time or energy to go there and try them. But there was no excuse for that after I came back this year.
I have to say that they are indeed marvelous. Even though I’m a devoted pastry fan, I’m not the kind of person that loves very sweet pastries. So these little meringue disks covered with flavoured whipping cream are completely fit for my taste.
At the store, they have many flavors and sizes, but my favorite merveilleux was the one with speculoos-flavored whipped cream and white chocolate shavings. So when I first thought about trying to make them at home, that was the first flavor I had in mind.
Apparently, here in Canada “speculoos” are known as “biscoff”, but they taste the same as the original one. I don’t remember exactly, but I’m pretty sure the speculoos-flavored whipped cream they use in Paris is made with speculoos spread, but I prefer to use the biscuits so it gives some crunch to the filling.
All in all, it’s not a hard recipe at all. But it’s pretty marvelous nevertheless
- 125g egg whites
- 75g sugar
- 175g icing sugar
- 200 g whipping cream (35%), cold
- 50g icing sugar
- 50g finely ground speculoos (or Biscoff) biscuits
- White chocolate shavings
- Pre-heat your oven to 100°C (210°F).
- Line one large baking sheet with parchment paper.
- Whip the egg whites to soft peaks. Add the sugar and beat until it is completely dissolved in the whites and the mixture is glossy and firm.
- With the help of a spatula, fold the icing sugar until it's just combined.
- Prepare one large piping bag with a round large tip (like French tip #10 or Wilton 1A) and pipe spirals of about 5-7 cm (2 in) in diameter.
- Bake the meringues for about 45 min to 1 hour or until it's set on the outside and crunchy in the middle, but not browned.
- Leave them to cool in a wire rack before assembling.
- Beat the whipping cream with icing sugar to soft peaks.
- Add the ground biscuits and mix it well with a whisk to combine it well and to make the cream firmer.
- Leave in the refrigerator for about 15 minutes before using.
- Spread a not so thick layer of the cream on top of a meringue circle. Repeat this until you have two layers of cream and three meringue biscuits.
- Leave the filled biscuits on the freezer for 15-20 minutes.
- Remove the biscuits from the freezer and cover them with a layer of cream on the sides and also making it slightly round at the top.
- Roll the biscuits in white chocolate shavings and leave them refrigerated until ready to serve.