Merveilleux

Directions

1. For Meringue
2. 1
   Preheat the oven to 100°C (212°F) and line a baking sheet with parchment paper.
3. 2
   In a clean, dry bowl, beat the egg whites until foamy. Gradually add the sugar while continuing to beat until stiff, glossy peaks form.
4. 3
   Pipe the meringue mixture into 12 small round mounds on the prepared baking sheet, smoothing 6 of them slightly.
5. 4
   Bake in the preheated oven for 1.5 to 2 hours, until the meringues are dry and easily lift off the parchment paper. Allow the meringues to cool completely on a wire rack.
6. 5
   For Filling and Coating
7. 6
   In a chilled bowl, whip the cream until soft peaks form. Add the powdered sugar and vanilla extract and continue to whip until stiff peaks form.
8. 7
   Pair the meringue halves by size. Take one meringue half and spread a generous amount of whipped cream on the flat side. Top with a second meringue half (flat side down) to form a small meringue sandwich.
9. 8
   Spread whipped cream over the top and sides of the sandwich to cover it completely.
10. 9
    Coat the whipped cream-covered meringue sandwiches entirely with finely grated chocolate.
11. 10
    Chill the finished Merveilleux in the refrigerator for at least 2 hours before serving.