Meringue Pyramid

meringue pyramid

 

Ingredients

Meringue: 

  • 4 large egg whites
  • 1 cup of sugar
  • A drop of vanilla extract

meringue

Cream: 

  • 4 large egg yolks
  • 1/2 cup of sugar
  • 3 Tablespoons of milk
  • 8 Tablespoons (1 stick)  of softened unsalted butter

meringue

Chocolate glaze: 

  • 4 Tablespoons of unsalted butter
  • 1/4 cup of chocolate chips
  • Chopped pecans (optional)  Could use fresh fruit instead

Directions: 

  • Separate 4 large eggs, yolks in one bowl and whites in a different bowl.
  • Pre heat your oven to 215F
  • Prepare two baking sheets with parchment paper. Also, prepare a cream bag with any tip you like.

Meringue: 

  • Beat egg whites for 2 minutes.
  • 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.

meringue cake

  • 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).

meringue cake

  • Put in the oven for 2 hours on 215F.

Cream: 

  • With a hand mixer beat 4 egg yolks for 1 minutes, add in 1/2 cup of sugar and 3 Tablespoons of milk. Beat for 1 minute.

meringue cake

  • You can 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 1 stick (8 Tablespoons) softened butter.

Chocolate glaze: 

  •  In a pot melt 4 Tablespoons of unsalted butter, turn 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.
  • Chop 1/4 cup of pecans, or any kind of nuts or fruit you like.

Assemble the meringue cake: 

  • Take a meringue and generously spread butter cream on the bottom; add to a plate just covering the bottom.
  • Drizzle with chocolate glaze and sprinkle with chopped nuts.

meringue

  • Add another layer of meringues spread with butter cream on bottom, drizzle with glaze and sprinkle with nuts. Continue to stack the meringue to a pyramid. Refrigerate for 15 minutes before eating.

meringue cake  

Meringue Pyramid

Servings: 8
Calories: 364kcal

Ingredients

Meringue:

  • 4 large egg whites
  • 1 cup sugar
  • A drop vanilla extract

Cream:

  • 4 large egg yolks
  • 1/2 cup sugar
  • 3 Tablespoons milk
  • 8 Tablespoons unsalted butter (softened)

Chocolate glaze:

  • 4 Tablespoons unsalted butter
  • 1/4 cup chocolate chips
  • chopped pecans

Instructions

  • Separate 4 large eggs, yolks in one bowl and whites in a different bowl.
  • Preheat your oven to 215F.
  • Prepare two baking sheets with parchment paper. Also, prepare a cream bag with any tip you like.

Meringue:

  • Beat egg whites for 2 minutes.
  • 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.
  • 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 in the oven for 2 hours on 215F.

Cream:

  • With a hand mixer beat 4 egg yolks for 1 minutes, add in 1/2 cup of sugar and 3 Tablespoons of milk. Beat for 1 minute.
  • You can 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 1 stick (8 Tablespoons) softened butter.

Chocolate glaze:

  • In a pot melt 4 Tablespoons of unsalted butter, turn 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.
  • Chop 1/4 cup of pecans, or any kind of nuts or fruit you like.
  • Assemble the meringue cake:
  • Take a meringue and generously spread butter cream on the bottom; add to a plate just covering the bottom.
  • Drizzle with chocolate glaze and sprinkle with chopped nuts.
  • Add another layer of meringues spread with butter cream on bottom, drizzle with glaze and sprinkle with nuts. Continue to stack the meringue to a pyramid. Refrigerate for 15 minutes before eating.

Nutrition

Calories: 364kcal | Carbohydrates: 42g | Protein: 3g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 144mg | Sodium: 38mg | Potassium: 41mg | Sugar: 41g | Vitamin A: 13.5% | Calcium: 3% | Iron: 1.8%
Print Friendly, PDF & Email

Leave a Comment

Your email address will not be published.