Name: White chocolate Baileys aux merveilleux
Total time: 1 h 30 min
Yield: Makes 12
Cuisine: French
Ingredients: 2 large egg whites; ⅛ tsp cream of tartar; 135g caster sugar; 300ml double cream; 50ml Baileys Original Irish Cream; 15g caster sugar; ½ tsp vanilla bean paste; 250g white chocolate grated

Home
Recipes
Entertain
White chocolate Baileys aux merveilleux

White chocolate Baileys aux merveilleux

Edd Kimber

Published: November 24, 2020 at 12:58 PM

Save recipe

Makes 12

Easy

Total time: 1 hr and 30 mins

+ Cooling

0 reviews

loading...

Get 5 months for £5 when you subscribe today

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

Gluten free

Skip to ingredients

Alternatives

Complete the dish

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

Ingredients

Nutrition

MERINGUE

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

BAILEYS WHIPPED CREAM

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

grated

Nutrition: per serving

kcal303
fat20.6g
saturates12.2g
carbs25.5g
sugars25.5g
protein2.8g
salt0.1g

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.

*This recipe is gluten free according to industry standards

Discover more ways with Baileys

Chocolate Trifle Recipe with Baileys

Authors

Three photos of Edd Kimber, his One Tin Bakes book and a brownie in a tin

Edd KimberBaking columnist

Comments, questions and tips

Rate this recipe

What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5

Choose the type of message you'd like to post

CommentQuestionTip

Overall rating

0 reviews

Want to see this content?

This page contains olivemagazine content provided by Google reCAPTCHA. We ask for your permission before anything is loaded, as Google reCAPTCHA may use cookies and other technologies. To view this content, choose 'Accept and continue' to allow Google reCAPTCHA and its required purposes.

Accept and continue