Go Back
+ servings
chocolate being drizzled onto a meringue stack shaped like a pyramid on a white plate atop a red ramekin.
Print Recipe
5 from 1 vote

Irresistible Chocolate Meringue Pyramid with an Easy Custard Cream

Turn extraordinary homemade meringues into something even more extravagant with this impressive meringue pyramid.
Total Time3 hours
Course: Desserts
Cuisine: Russian
Allergy: Gluten Free, Vegetarian
Servings: 8
Calories: 359kcal

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.

Notes

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!

Nutrition

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