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 Tbsp of milk
  • 8 Tbsp unsalted butter, softened

meringue

Chocolate glaze: 

  • 4 Tbsp of unsalted butter
  • 1/4 cup of chocolate chips
  • Chopped pecans or fresh fruit (optional)

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 a tip for piping.

Meringue: 

  •  In a stand mixer, 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 into 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 in 1 stick (8 Tbsp) 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 so that it sticks to the plate; 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  

Equipment I Used

Meringue Pyramid Cake

Meringue Pyramid

Course Dessert
Cuisine Russian
Servings 8
Calories 366 kcal

Ingredients
  

Meringue:

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

Cream:

  • 4 large egg yolks
  • ½ cup sugar
  • 3 Tbsp milk
  • 8 Tbsp unsalted butter (softened)

Chocolate glaze:

  • 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.
  • Preheat your oven to 215F.
  • Prepare two baking sheets with parchment paper. Also, prepare a cream bag with a tip for piping.

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 Pyramid 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 Pyramid 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 Pyramid 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 Pyramid Cake
  • 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 Pyramid Cake

Nutrition

Nutrition Facts
Meringue Pyramid
Amount Per Serving
Calories 366 Calories from Fat 189
% Daily Value*
Fat 21g32%
Saturated Fat 13g81%
Cholesterol 139mg46%
Sodium 38mg2%
Potassium 41mg1%
Carbohydrates 42g14%
Fiber 1g4%
Sugar 41g46%
Protein 4g8%
Vitamin A 677IU14%
Calcium 29mg3%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword buttercream, chocolate, chocolate chips, meringue, meringue cake, meringue pyramid, pecan, russian dessert, russian food, vanilla
Tried this recipe?Let us know in the comments how it was!
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