Meringue for Merveilleux aka Wonderfuls

Desserts & Chocolate
I found about Merveilleux after the bakery Aux Merveilleux de Fred opened in New York City. I checked them out, tasted one, decided they could be better and made them for Easter dessert.
Meringue for Merveilleux aka Wonderfuls


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


  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.
Yield: 40 2-3" Merveilleux


The yield will depend on the size of the Merveilleux.