Wilton Very Vanilla Merveilleux

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by Wilton Design Team

Wilton Very Vanilla Merveilleux

Meringue cookies + toppings = yum! Merveilleux are best eaten within 24 hours so the meringue cookies maintain some of their crisp, chewy texture. (Not that we think they'll last more than a few hours, they're that good, but we just wanted to make sure you were aware.)

Project Details

  • Level:intermediate
  • Time:2 hours

Project Instructions

  • 1
    Preheat oven to 250°F. Using the straight side of the 2" round cutter from the cut-outs set and a pencil, trace 36 circles onto parchment paper. Flip parchment over and place on cookie pan.
  • 2
    In large bowl, whip 16 oz. of meringue powder, 1/4 cup of water and a pinch of salt with electric mixer on high speed until soft peaks form. With mixer running, gradually add 2/3 cup granulated sugar and 1 teaspoon vanilla extract. Whip until stiff peaks form and mixture triples in volume.
  • 3
    Using a decorating bag fitted with tip 2A and using the traced circles as a guideline, pipe 2" flat discs of meringue about 1/4 to 3/8" tall. Flatten points with tip of finger.
  • 4
    Bake 35-40 minutes or until outsides of meringues feel firm and crisp. Cool completely on pan.
  • 5
    In large bowl, whip 2 cups heavy whipping cream and 3 tablespoons confectioners’ sugar on high speed until very soft peaks form. Put three tablespoons piping gel in a bowl and stir until it is very smooth. Add the piping gel and one teaspoon vanilla extract to heavy whipping cream and confectioners sugar mixture and whip until stiff peaks form, scraping down bottom and sides of bowl as necessary.
  • 6
    Using a decorating bag fitted with tip 1M, cover 12 of cooled meringues with a rosette of whipped cream. Top with a second meringue and repeat with whipped cream. Invert remaining meringues and press into whipped cream so flat sides are facing up. Freeze for at least 30 minutes. Refrigerate remaining whipped cream until ready to ice.
  • 7
    Remove half of the merveilleux from freezer for icing; keep other half in freezer while working. Spread a very thin layer of whipped cream over the sides of the merveilleux. Roll in sprinkles to cover. Using a decorating bag fitted with tip 1M, cover top with a rosette of whipped cream.
  • 8
    Refrigerate at least 3 hours before serving so meringues soften. Project time does not include the baking, cooling, freezing or setting times included in this recipe.
  • 9
    For a flavor variation, add a bit of cocoa powder to the whipped cream in step 5 until it is at desired flavor; then in step 7, roll the merveilleux in desired amount of shaved chocolate bits.

Project Details

  • Level:intermediate
  • Time:2 hours

Project Supplies

  • •Wilton Meringue Powder, Pure Vanilla Extract, Piping Gel, Rainbow Jimmies/Sprinkles, Parchment PaperCut-Outs Rounds Dual-side Fondant Cutters, Jumbo Aluminum Cookie Sheet, Disposable Decorating Bags, Decorating Tips No. 1M & No. 2A
  • •Three Bowls, Measuring Cups & Measuring Spoons, Food-Safe Ruler & Pencil
  • •Salt, Water, Granulated Sugar, Heavy Whipping Cream, Confectioners Sugar, Cocoa Powder & Shaved Chocolate Bits