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Meringata (Cream-filled Meringue Gateaux)
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schedulePrep 0 min
local_fire_departmentCook 0 min
speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4587385
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
Meringues
- 8 oz (1 cup / 400 g) egg whites
- 16 oz (2 cups / 800 g) superfine sugar
Filling
- 1 cup crème pâtissière
- 2 ea. (75 g) egg whites
- 5 oz (150 g) sugar
- 3 Tbsp (50 ml) water
- 2 cups heavy cream
Directions
Meringue
- Whisk the egg whites and sugar in a bowl over simmering water until it reaches 120°F (50°C).
- Remove from the heat and continue whipping until the meringue is cool and stiff.
- Line a baking sheet with parchment paper and draw two 10-inch circles on the paper.
- Using a pastry bag, pipe a spiral beginning in the centre of the circle and working outwards to form a disc about ½ inch thick.
- Repeat with the other circle.
- With the remaining meringue, pipe 20 small meringues using a star tip.
- Bake the meringues for 2–2½ hours at 200–225°F (110°C) until crisp but not brown. For a whiter meringue, bake at 180°F (80°C) overnight.
Filling
- Use the egg yolks left over from the meringue to make 1 cup of crème pâtissière. Chill well.
- Use the egg whites, sugar, and water to make an Italian meringue. Refrigerate to cool thoroughly.
- Whip the cream to medium peaks. Fold in the 1 cup of cold pastry cream and Italian meringue. Refrigerate until ready to proceed with the assembly.
Assembly
- Spread one half of the filling on one of the meringue discs.
- Place the second disc on top and cover the second disc with the rest of the filling.
- Arrange the small meringues in concentric circles on top of the meringata.
- Refrigerate for 2 hours before serving.