This Merveilleux recipe will remind you why you love French pastries. These decadent meringue sandwich cookies are filled with chocolate whipped cream, covered in more cream and rolled in chocolate shavings
Use a biscuit cutter or glass to draw twenty-four 2" circles on a 1/2 sheet of parchment paper. Line a baking sheet with parchment paper and put the paper with the circles underneath the parchment on the pan. This will be your piping guide.
In a large mixer bowl or in the bowl of a stand mixer, whisk the egg whites on medium speed (#4-5) until soft peaks form. With the mixer running, add the superfine sugar in a slow steady stream. Add the salt and vanilla. Increase the speed to medium-high (#6-7) and continue whipping until stiff peaks are formed. Total time 6-7 minutes.
Remove the bowl from the mixer. Sift the confectioner's sugar over the meringue then use a wire whisk to fold the sugar into the meringue.
Scoop the batter into a pastry bag fitted with a large round tip (1/2"). Pipe the batter into discs that are the size of the circles you've drawn. The discs should be about 1/2-3/4" thick. If you don't have a piping bag you can clip off the corner of a sandwich bag or spoon the meringue onto the pan.
Bake the meringues until the exterior is dry and still very pale in color, about 3-4 hours. When the meringues seem dry, use a small spatula to gently lift one. It should separate easily from the parchment paper. Turn off the oven, prop the door open a crack, and leave the meringues in the oven until they cool to room temperature.
While the meringues are baking, place the chocolate shavings into a bowl.
After the meringues are completely cooled, make the chocolate cream according to the instructions in the recipe. As soon as the cream is ready, scoop half the cream into a pastry bag fitted with a plain round tip.
Flip over half the meringues and pipe a generous dollop of cream onto the flat side. Sandwich with the other meringues. Use a small spatula to ice the tops and sides of a meringue and drop it into the bowl of chocolate shavings. Roll to cover completely. Set it into a cupcake paper or onto a serving platter.
Continue with the remaining meringues. Refrigerate the Merveilleux for 1 hour to set the cream. Best eaten with 3-4 hours.
You can make superfine sugar by running regular granulated sugar in a food processor.