Recipe

Little lemon and berry merveilleux

This little light patisserie concept originates from northern France – translated into English, ‘merveilleux’ means ‘wonderful’ and what wonderful mouthfuls these little treats are. They are usually a combination of meringue, cream and dark chocolate but I’ve given them a Kiwi summertime makeover with lots of sharp and tangy fruit flavour. Crunchy puffs of sweet meringue, chock-full of lemony cream and wearing tangy caps of strawberry powder are the perfect light finish to a holiday celebration. Recipe by Fiona Hugues. Photo by Jani Shepherd/Gatherum Collectif.

Dec 01, 2015 5:00am
  • 1 hr cooking
  • Serves 12
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Ingredients

  • 6 free-range egg whites
  • pinch salt
  • 1.5 cup caster sugar
  • 250 millilitre fresh cream, whipped
  • 1/2 cup lemon curd
  • 1 packet (35g) freeze-dried strawberry powder (i used fresh as)
  • fresh or freeze-dried raspberries to decorate

Method

  • 1
    Preheat oven to 120°C fanbake. Line a baking tray with baking paper.
  • 2
    Using an electric mixer, beat egg whites with a pinch of salt until soft peaks form.
  • 3
    With the motor running, add the caster sugar a spoonful at a time. When you have added all the sugar, continue whisking on high speed for 5-7 minutes until mixture is smooth and shiny.
  • 4
    Spoon meringue into a piping bag and pipe little high swirls about 5cm in diameter onto the tray; you should get at least 12 swirls. If you don’t have a piping bag, use a spoon.
  • 5
    Bake for 50-60 minutes or until the meringues lift easily off the tray. Leave meringues to cool in the turned-off oven with the door slightly open.
  • 6
    Assemble merveilleux just before serving (they should be eaten within 2 hours of assembly). With a small serrated knife carefully saw the top off each meringue to reveal the cavity.
  • 7
    Fold lemon curd into whipped cream. Spoon it into a piping bag and pipe into the centre of each meringue, filling right to the top.
  • 8
    Tip the strawberry powder into a saucer and dip the creamy tops of each merveilleux into the powder to coat. Top with a raspberry and serve.

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