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.