Irresistible Chocolate Meringue Pyramid with an Easy Custard Cream
Turn extraordinary homemade meringues into something even more extravagant with this impressive meringue pyramid.
Course: Desserts
Cuisine: Russian
Allergy: Gluten Free, Vegetarian
Servings: 8
Calories: 359kcal
Set of bowls
Stand mixer
Piping bag with tip
parchment paper
hand mixer
Spatula set
- 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
For the meringue:
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 the egg whites for 2 minutes
Add in sugar and beat for another 3-5 minutes, 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 a mini size or a bit larger, up to you).
Put into the oven for 2 hours at 215F.
For the custard cream:
With a hand mixer, beat the egg yolks for 1 minute, add in sugar, vanilla extract, and milk. Beat for 1 minute.
4 large egg yolks, ½ cup sugar, 3 Tbsp milk, 1 drop vanilla extract
Bring the mixture to boil in the microwave (1 minute). Or, boil it on the stove in a pot until it begins to thicken. Let cool completely. Make sure you get your unsalted butter out to soften.
When the milk cream has cooled down, beat in the softened butter.
8 Tbsp unsalted butter,
For the chocolate glaze:
Melt the unsalted butter in a pot on the stovetop. Turn off the heat and add in the chocolate chips. Stir quickly until the chips have completely melted. If your glaze is too watery, add in more chips.
¼ cup chocolate chips, 4 Tbsp unsalted butter
Chop the pecans or any kind of nuts or fruit you like.
1 handful pecans,
Putting it together:
Take a meringue puff and generously spread buttercream on the bottom so that it sticks to the plate. Create the layers on the plate one by one.
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!
Calories: 359kcal | Carbohydrates: 41g | Protein: 3g | Fat: 21g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 128mg | Sodium: 36mg | Potassium: 61mg | Fiber: 0.01g | Sugar: 41g | Vitamin A: 653IU | Vitamin C: 0.001mg | Calcium: 29mg | Iron: 0.4mg