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–+ servings
Chocolate being drizzled onto a meringue stack shaped like a pyramid on a white plate atop a red ramekin.
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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
Author: Marina Rizhkov

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

For the meringue:

  • Separate 4 large eggs, yolks in one bowl, and whites in a different bowl.
    4 large white eggs
    Egg yolks and whites separated in two glass bowls.
  • 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
    Beaten egg whites in a glass bowl.
  • 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
    Whipped eggs in a bowl and close up of more egg whites on a beater.
  • 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.
    Baked meringues on parchment paper.

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
    Custard cream ingredients sugar, milk, and beaten egg yolks in separate dishes.
  • 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.
    Softened butter in a glass jar and cream mixed in separate glass bowls.
  • 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
    Chocolate chips in a melted butter in a glass bowl, a separate bowl with chopped pecans, with a spoon in the chocolate.
  • 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.
    a tan plate filled with meringues with separate dishes on the side filled with custard cream another with melted chocolate glaze and a third with chopped pecans.
  • Drizzle with chocolate glaze and sprinkle with chopped nuts.
    Two plates with meringues on them, and two plates on the side with chocolate topping, and one with custard cream.
  • 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.
    A stack of meringues on a white plate with each layer being put together plus more ingredients on the side.

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