Irresistible Chocolate Meringue Pyramid with and Easy Custard Cream
Turn extraordinary homemade meringues into something even more extravagant with this impressive meringue pyramid.
Crispy meringues are topped with a smooth chocolate ganache, chopped nuts, and even fresh fruit in this irresistible recipe.
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!
Today, I’m sharing my meringue pyramid recipe with you. Get 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?
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.
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, pieces of chocolate candy. The options are endless.
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.
You will need:
- 4 large egg whites
- 1 cup of sugar
- A drop of vanilla extract
- 4 large egg yolks
- 1/2 cup of sugar
- 3 Tbsp of milk
- 8 Tbsp unsalted butter softened
- 4 Tbsp of unsalted butter
- 1/4 cup of chocolate chips
- Chopped pecans or fresh fruit (optional)
Meringue
Cream
Chocolate Glaze
Steps
Separate 4 large eggs, yolks in one bowl, and whites in a different bowl.
Preheat your oven to 215°F
Prepare two baking sheets with parchment paper. Also, prepare a cream bag with a tip for piping.
Meringue
In a stand mixer, beat egg whites for 2 minutes.
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.
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.
Cream
With a hand mixer beat 4 egg yolks for 1 minute, add in 1/2 cup of sugar and 3 Tablespoons of milk. Beat for 1 minute.
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.
Chocolate Glaze
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.
Chop 1/4 cup of pecans or any kind of nuts or fruit you like.
Assemble the meringue cake:
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.
I’m certain you’ll find making this meringue pyramid worthwhile. It might be a bit tedious, but it’s fun. And so worth it at the end.
Is this going to be on the menu for your next party? I sure hope so. If you do make it, I’d love to hear your thoughts on it down below in the comments!
Irresistible Chocolate Meringue Pyramid with and Easy Custard Cream
Ingredients
Meringue
- 4 large white eggs
- 1 cup sugar
- 1 drop vanilla extract
Cream
- 4 large egg yolks
- ½ cup sugar
- 3 Tbsp milk
- 8 Tbsp unsalted butter (softened)
Chocolate glaze
- 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.
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.
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.
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 and 3 Tablespoons of milk. Beat for 1 minute.
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.
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.
Chop 1/4 cup of pecans or any kind of nuts or fruit you like.
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.
Equipment Used
Nutrition Facts
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