Ingredients Meringues 2 tablespoons Meringue Powder 1/4 cup water pinch of salt 2/3 cups granulated sugar 1 1/2 teaspoons Pure Vanilla Extract, 4 Oz. 1/2 cup unsweetened cocoa powder Whipped Cream 2 cups heavy whipping cream 3 tablespoons confectioners' sugar 3 tablespoons Clear Piping Gel 1 package (12 ounces) Light Cocoa Candy Melts® Candy Tools Double Roll Parchment Paper Cookie Sheet Double-Sided Round Cut-Outs Set, 6-Piece 16 in. Disposable Decorating Bags Extra Large Round Tip 1A Open Star Cake Decorating Tip 1M Open Star Cake Decorating Tip 1M Instructions Click to mark complete - Preheat oven to 250°F. Using the straight side of the round cut-out C (2 in.) from the Round Double Cut-Outs Set, trace 36 circles onto parchment paper. Flip parchment over and place on cookie pan. - In large bowl, whip Meringue Powder, water and salt with electric mixer on high speed until soft peaks form. With mixer running, gradually add sugar and 1/2 teaspoon vanilla. Whip until stiff peaks form and mixture triples in volume. Reduce speed to low and add 1/4 cup cocoa powder, scraping down bottom and sides of bowl as necessary and beating until well combined. - Using a decorating bag fitted with tip 1A, pipe meringue about 1/4 to 3/8 in. thick over the traced circles as a guideline. Flatten points with tip of finger. - Bake 35-40 minutes or until outsides of meringues feel firm and crisp. Cool completely on pan. - In large bowl, whip cream and confectioners' sugar on high speed until very soft peaks form. Add Piping Gel, remaining 1 teaspoon vanilla and remaining 1/4 cup cocoa powder; whip until stiff peaks form, scraping down bottom and sides of bowl as necessary. Place in decorating bag fitted with tip 1M. - To assemble merveilleux, pipe a rosette of chocolate whipped cream to cover 12 of cooled meringues. Top with a second meringue and repeat with whipped cream. Invert remaining meringues flat sides up and press into whipped cream. Freeze merveilleux at least 30 minutes. Refrigerate remaining whipped cream. - Remove half of the merveilleux from freezer for icing; keep other half in freezer. Spread a very thin layer of chocolate whipped cream over the sides of the merveilleux. Roll in chopped Candy Melts Candy to cover. Using a decorating bag fitted with tip 1M, cover top with a rosette of chocolate whipped cream. Repeat with remaining frozen merveilleux. - Refrigerate at least 3 hours before serving to allow meringue cookies to soften. Merveilleux are best eaten within 24 hours so the meringue cookies maintain some of their crisp, chewy texture.
