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Two halved French merveilleux cakes on a marble board showing meringue, cream, and dark chocolate shaving layers.

Classic French Merveilleux with Chocolate Shavings

Crisp French meringue disks sandwiched with whipped cream and rolled in dark chocolate shavings, an old-fashioned northern French dessert.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 3 hours
Servings: 6 servings
Course: Dessert
Cuisine: French
Calories: 629
Ingredients Method Notes

Ingredients
  

Meringue
  • 4 egg whites large (about 120 g); room temperature
  • 200 g granulated sugar
  • 1 pinch salt
  • 1/2 tsp white vinegar or lemon juice
  • 1 tsp cornstarch
Filling and Coating
  • 500 ml heavy cream cold, at least 35% fat
  • 30 g powdered sugar
  • 1 tsp vanilla extract
  • 150 g dark chocolate finely grated or shaved, 60-70% cocoa

Method
 

Bake the Meringue
  1. Heat the oven to 100 C / 212 F. Line two 33 x 46 cm / 13 x 18-inch sheet pans with parchment paper and trace twelve 6 cm / 2.5-inch circles as a piping guide.
  2. Whisk the egg whites and salt in a stand mixer on medium speed until foamy, about 1 minute.
  3. Add the granulated sugar one tablespoon at a time, beating well after each addition, until the meringue is glossy and holds a stiff peak, about 8 minutes. Beat in the vinegar and cornstarch during the last minute.
  4. Spoon or pipe the meringue onto the traced circles, mounding each into a small dome about 2 cm / 3/4 inch tall.
  5. Bake for 90 minutes without opening the door, until the meringues are dry and lift cleanly off the parchment. Turn off the oven and let them cool inside with the door propped open for 30 minutes.
Assemble the Merveilleux
  1. Whip the cream, powdered sugar, and vanilla in a chilled bowl to soft, billowy peaks, about 3 to 4 minutes. Do not overwhip or it turns grainy.
  2. Spread a spoonful of whipped cream on the flat side of one meringue disk and sandwich with a second disk.
  3. Cover the whole sandwich in a thin layer of whipped cream using an offset spatula, smoothing the top and sides.
  4. Roll each cream-coated merveilleux in the grated dark chocolate, pressing gently so the shavings stick on all sides.
  5. Chill the finished merveilleux for at least 30 minutes before serving so the cream firms up against the meringue.

Notes

  • Whip egg whites in a completely grease-free bowl or they won't reach stiff peaks.
  • Bake low and slow, opening the oven door early cracks the shells.
  • Grate chocolate straight from the fridge for cleaner shavings.
  • Assemble no more than a few hours before serving for the best texture contrast.