"A beautiful meringue pyramid with custard cream, chocolate glaze, and chopped pecans. It makes a stunning dessert!"
Chocolate Meringue Pyramid with Custard Cream
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Cook time: 3hrs
Serves or Makes: 8
Recipe Card
ingredients
- 4 large white eggs
- 1 cup sugar
- 1 drop vanilla extract
- 4 large egg yolks
- 1/2 cup sugar
- 3 tablespoon milk
- 8 tablespoon unsalted butter, softened
- 4 tablespoon unsalted butter
- 1/4 cup chocolate chips
- 1 Handful pecans, chopped
Method
Step 1
Separate 4 large eggs, yolks in one bowl and whites in a different bowl.
Step 2
Preheat your oven to 215°F
Step 3
Prepare two baking sheets with parchment paper. Also, prepare a cream bag with a tip for piping.
Step 4
In a stand mixer, beat egg whites for 2 minutes.
Step 5
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.
Step 6
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).
Step 7
Put into the oven for 2 hours at 215F.
Step 8
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.
Step 9
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.
Step 10
When the milk cream is cooled down, beat in 1 stick (8 Tbsp) of softened butter.
Step 11
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.
Step 12
Chop 1/4 cup of pecans or any kind of nuts or fruit you like.
Step 13
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.
Step 14
Drizzle with chocolate glaze and sprinkle with chopped nuts.
Step 15
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.