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Gluten Free
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Vegetarian
Irresistible Meringue Pyramid with an Easy Custard Cream
Meringue is a dessert made from whipped egg whites and sugar. It has many uses and forms in desserts, most commonly eaten as small toppings on fruit, ice cream, or cakes.
Meringue is made by whipping egg whites and sugar together, then piping onto a baking sheet and baking for 2 hours at 215F.
Meringue is baked for 2 hours in the oven. It takes a while, but it’s so worth it!
Baked meringue lasts for up to 2 weeks without the cream or chocolate topping. You can make these small puffs ahead of time and then create the cream and add it later!
Turn extraordinary homemade meringues into something even more extravagant with this impressive meringue pyramid.
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These amazing meringues make the best dessert!
I’ve got a melt-in-your-mouth recipe for you that is absolutely drool-worthy. You can eat a mountain’s worth of this dish because, well, it looks just like one! This special order dessert is easy to make and quick to be enjoyed!
Crispy meringues are topped with a smooth dark chocolate ganache, chopped nuts (or ground almonds), and even fresh fruit in this irresistible recipe. These little meringue cream puffs are topped with melted chocolate that’s perfect for any special occasion, or a regular weekday. Held together with the tastiest whipped cream custard recipe, you can’t go wrong with this sweet treat!
Today, I’m sharing my meringue pyramid recipe with you: prepare to be excited!
Meringues are absolutely nostalgic for me and when biting into a light and airy, crispy meringue that melts in your mouth takes me back to my childhood, every single time. And I’ve taken those traditional meringues (that are perfectly delicious all on their own) to the next level. Because, why not? The rich chocolate sauce reminds me of chocolate chip cookies while the light meringue takes me away to Italy, enjoying all of the light of Italian desserts. There is no better way to enjoy one of my favourite recipes!
“Meringue” is a French word of unknown origin. This classic French pastry doesn’t need to have a secret meaning behind it, it’s just a beautiful tower that makes up one of the best things in life: dessert!
Why you need this meringue pyramid in your life
Beautiful. Dessert in the form of a pyramid? Are you kidding me? I’m sure you guys can totally get behind this trend. And it makes a beautiful centerpiece for your holiday parties, too. You can get best results every single time you make it, no joke.
Interactive. One of my favorite things about being in the kitchen is how it brings my family together. And making a meringue pyramid is a fun way to get your kids involved. It’s like a fun science project that you can devour at the end.
Versatile. Once you have your crispy meringues stacked into a pyramid, you can top them however you like. I’ve opted for a chocolate ganache drizzle and chopped nuts, but feel free to add fresh berries, mint, chocolate curls, and pieces of chocolate candy. If you want to add a drizzle of white chocolate with the chocolate ganache, grab a piping bag and go for it! The options here are endless. The only perfect way to make a tasty dessert is the way that you want to enjoy it.
Last, but not least, it’s absolutely delicious. I can’t tell you how many times I had the impulse to chow down on this dessert before I could complete the entire pyramid. If you’re like me, make sure you’ve got some extra meringues that you can speak for yourself.
To make this dessert, you will need:
Meringue
- egg whites
- sugar
- vanilla extract
Cream
- egg yolks
- sugar
- milk
- unsalted butter
Chocolate Glaze
- unsalted butter
- chocolate chips
- pecans or fresh fruits (optional)
More great recipes to make at home:
You can make a Vegetable and Rice Soup with Chicken at home for a comforting bowl of nutrients.
This Dairy Free Cream of Mushroom and Vegetables Soup is a plant based soup that’s packed with veggies.
Irresistible Chocolate Meringue Pyramid with an Easy Custard Cream
Equipment
- Set of bowls
- Stand mixer
- Piping bag with tip
- parchment paper
- hand mixer
- Spatula set
Ingredients
- 4 large white eggs
- 1 cup sugar
- 1 drop vanilla extract
- 4 large egg yolks
- ½ cup sugar
- 3 Tbsp milk
- 8 Tbsp unsalted butter, softened
- 4 Tbsp unsalted butter
- ¼ cup chocolate chips
- 1 handful pecans, chopped
Instructions
- Separate 4 large eggs, yolks in one bowl, and whites in a different bowl.4 large white eggs
- Preheat your oven to 215°F
- Prepare two baking sheets with parchment paper. Also, prepare a cream bag with a tip for piping.
- In a stand mixer, beat egg whites for 2 minutes.4 large white eggs
- Add in 1 cup of sugar, beat for another 3-5minutes or until you can flip your bowl upside down and it’s not runny. Should be stiff and white.1 cup sugar
- Using a cream bag squeeze out little round shapes to two prepared baking sheets with parchment paper. (you can do mini size or a bit larger, up to you).
- Put into the oven for 2 hours at 215F.
- With a hand mixer beat 4 egg yolks for 1 minute, add in 1/2 cup of sugar, 1 drop vanilla extract, and 3 Tablespoons of milk. Beat for 1 minute.4 large egg yolks, ½ cup sugar, 3 Tbsp milk, 1 drop vanilla extract
- Bring it to boil in the microwave (1 minute) , or on the stove in a pot till starts to thicken. Let cool completely. Make sure you got your unsalted butter out to softened.
- When the milk cream is cooled down, beat in 1 stick (8 Tbsp) softened butter.8 Tbsp unsalted butter,
- In a pot melt 4 Tablespoons of unsalted butter, turn the heat off, and add in 1/4 cup of chocolate chips; stir fast till chips are completely melted. If your glaze is just way to watery add in more chips.¼ cup chocolate chips, 4 Tbsp unsalted butter
- Chop 1/4 cup of pecans or any kind of nuts or fruit you like.1 handful pecans,
- Take a meringue and generously spread buttercream on the bottom so that it sticks to the plate; add to a plate just covering the bottom.
- Drizzle with chocolate glaze and sprinkle with chopped nuts.
- Add another layer of meringues spread with buttercream on the bottom, drizzle with glaze and sprinkle with nuts. Continue to stack the meringue to a pyramid. Refrigerate for 15 minutes before eating.