Ground walnuts, delicate meringue, and smooth Parisian cream come together in a festive dessert that will delight chocolate and nut lovers alike. This recipe yields 6 walnut meringue shells, perfect for a family celebration or any special occasion.
Preparation is best divided over two days, as the chocolate base for the cream needs to rest overnight. On the second day, simply dry the walnut meringues, whip up the cream, and fill the cooled shells. For a special touch, serve the dessert with fresh fruit.
What You Will Need
For the walnut meringue shells:
- egg whites,
- 300 g fine granulated sugar,
- 100 g powdered sugar,
- 2 tablespoons semi-coarse flour,
- 160 g ground walnuts.
For the Parisian cream:
- sugar to taste,
- 1 chocolate bar,
- 250 g butter,
- 1 whipping cream.
The original recipe does not specify the exact amount of egg whites, sugar for the cream, or the size of the cream package, so adjust these to achieve the desired consistency and taste.
Step-by-Step Preparation:
1. Preparing the cream base: The day before assembling the meringues, combine the whipping cream, chocolate, and sugar to taste in a saucepan. Bring everything to a gentle boil to create a smooth chocolate base, then let it rest until the next day.
2. Whipping egg whites over steam: In a large bowl, combine the egg whites with fine granulated sugar. Whip the mixture over a steam bath until you get a fluffy foam. Remove from heat and let the meringue cool slightly.
3. Finishing the walnut mixture: Into the slightly cooled meringue, gently fold in the powdered sugar, ground walnuts, and semi-coarse flour. Carefully combine the ingredients to keep the mixture light and easy to shape into individual shells.
4. Shaping the meringue shells: Line a baking tray with parchment paper. Using a mold or spoon, create six mounds of the walnut meringue mixture and smooth the tops. Try to make them similar in size so the halves can be easily paired later.
5. Drying in the oven: Place the prepared tray in a preheated oven. Dry the meringue shells at 100 °C for about 30 minutes. Once out of the oven, let them cool completely so they don’t break during filling and the cream doesn’t melt.
6. Whipping the butter: In a separate bowl, whip the softened butter until light and fluffy. This step is important, as well-whipped butter will help create a smooth Parisian cream.
7. Finishing the Parisian cream: Whip the rested chocolate-cream mixture. Gradually add the whipped butter and continue beating until you have a smooth, evenly combined cream suitable for filling the meringue shells.
8. Filling and serving: Spread the Parisian cream onto the cooled walnut meringue shells and sandwich them together. Serve the finished dessert on its own, or garnish with fresh fruit for a colorful festive touch.
Why Prepare the Cream Base a Day Ahead
Whipping cream, chocolate, and sugar are cooked in advance because the recipe calls for letting them rest overnight. Only then is the chocolate mixture whipped and gradually combined with the fluffy butter. By splitting the work, you don’t have to prepare all parts of the dessert at once.
How to Fill the Meringue Shells Properly
The walnut shells must be completely cooled before spreading the Parisian cream. A warm or lukewarm base could affect the consistency of the buttercream. Pair shells of similar size so the finished meringues look neat and are easy to serve.
Final Tip
Homemade meringue shells are perfect for festive occasions and family gatherings. You can serve them without any extra decoration, as the combination of walnuts and chocolate cream is flavorful enough on its own. For a more colorful presentation, add fresh fruit of your choice.
