Meringue for Merveilleux aka Wonderfuls

Ingredients

• 8 ounces of egg whites
• 8 ounces of granulated sugar
• 1/3 teaspoon cream of tartar
• 2 teaspoons vanilla extract
• Pinch of salt

Directions

1. Preheat oven to 200 °.
2. Line sheet pans with parchment paper. Draw whatever sized circles you want on a separate piece of parchment. You need two discs for each Merveilleux. They can the same size if you’re making straight sided Merveilleux or you can make a smaller dome for the top if you want a rounder shape. I made 2” round discs and 1” round domes so mine were rounded.
3. In a medium mixing bowl, beat egg whites until foamy. Add the vanilla and cream of tartar and beat on high speed until soft peaks form. Lower to a medium speed and slowly beat in the sugar. Raise back to high speed and beat the whites until stiff and glossy, but not dry.
4. Put meringue in a pastry bag, fitted with a large piping tube or no tube.
5. Place the paper with the drawn circles underneath the parchment paper on the sheet pan and pipe discs of meringue that are about 1/4 to 3/8” high. Once you’ve piped them all you can carefully remove the parchment with the drawing on it.
6. Bake the meringues for 1 hour. Turn off the oven and let them sit in the oven until they are cool.
7. Once the meringues are completely cool, store them in an air-tight container until you are ready to make the Merveilleux.

Notes

The yield will depend on the size of the Merveilleux.