I actually live there :) Glad you enjoyed the time you spent in our city! I realize that I still have so many things to see, this dessert looks delicious
@@Hoid. yes it's such a cool place. I think that happens a lot where ever we live ... we have a list of things to see 'one day'. it's a bit different when you're a tourist because you have to see that list in a very short amount of time 🤪
@fionam8894 - Actually, there are a number of those. And besides, corporate ownership doesn't automatically mean that a channel is useless. I find Alton Brown to be very helpful, for example.
Hey, I know that shop! This dessert is actually called a “merveilleux” which translates to “marvellous”. Let me just tell you that that name is quite fitting, especially for the bigger sizes, and BOY don’t get me started on the biggest size. I had one as my birthday cake once, and even with a party of about 20 people, we still had some leftovers. So make sure to be especially hungry when making these beauties.
One of my favourite dessert !! I just wanted to make one precision " le Merveilleux " is not a Parisian dessert. It was created in Lille and not in Paris, even though there is now several shop in Paris where you can find the same specialties. "Le Merveilleux de Fred" is the most famous and original shop were you can buy these and watch them being prepared (wich is so mesmerizing 🤤). If you come in France, I recommend to visit Lille as well as Paris, it is only one hour far from Paris by train and it is such a beautiful city, (much more welcoming) and the food there is amazing ! Thank you for your beautifull video !
@@sabrinalounis9518 It's both in a way, French Flanders and Belgium each have their own versions =) Lille is definitely the home of the baker who made it famous France-wide and world-wide though.
Yes, it's actually a very old dessert which has a kind of racist name last century in france... According to wikipedia, the origin of these cakes could be Danemark.
Actually le merveilleux de Fred is a variation from the original as the cream is just (flavoured) chantilly and not crème au beurre as they do in Lille.
I'm sooooo happy to see someone talk about Merveilleux because it's a really old desert where i'm from (northern france) and more people need to know how awesome it is! Thank you!
Mmm! A Green tea meringue would be lovely like this, maybe switch the almonds for pistachio even. So many possibilities! Thanks for deconstructing these gorgeous delicacies for us!!🧡
@unnamedsystem5937 - A friend just brought back some delicate sandwich cookies from Japan as a gift. They are pale green, made with macha, with a lovely, very restrained flavor that is not bitter nor hits you over the head. I, too, was thinking that restrained hand with macha when making these would be a great flavor.
Megan Issertell what’s one more at this point? Last time I tried to estimate how large the family is and the number was over 500 going only to second cousins...needless to say, no one bats an eye over newcomers
You should try to create what we in Danish calls “flødeboller” (translate to cream buns in english) . It is basically a thin vaffel with mareng on it covered in chocolate with either desiccated coconut or sprinkels on top ❤️
Whenever I see people comments suggesting their country sweet food, I "googled" it just to see how it looks like. The best part is, all of it looks delicious and yummy for my tummy. That's includes "flødeboller". Wish that one day I can taste it. With ❤ from 🇲🇾
Oooh they look delicious! I would love to try a lemon one (lemon curd filling, probably a plain cream, and a lemon meringue). Definitely going to try that this weekend!
Your instructions are on point. Your voice is so sweet and soothing. I absolutely LOVE watching your videos. Thank you for your fabulous hard work Ann!!💋❤
Ann, has anyone ever told you how soothing your voice is? I don't mean it in a bad way at all, I love you videos but I use your videos to help me fall asleep. Especially the old recipes it's so soothing and always helps me fall asleep. Thank you for that. Awesome videos! God bless
For home cooks, you don't need to bother flavouring the meringues as they are dry and you don't really taste the flavour in the meringue. I always just flavour the cream or the filling.
@saggiteightyfour8367 - I do not agree. There's a bake shop in Provincetown, Cape Cod, Massachusetts, USA that sells almond meringues that are as light as air and tastes strongly of almond. They are a big favorite of mine.
@@MossyMozart 1) But is that coming from the shell or the icing? 2) Well considering the meringue also has a good quantity of almond meal, ofc it would taste strongly of almond. What about other flavours?
I've never seen these before. They look really cool. I lived in Paris for over a year 12 years ago. There's so much artistry and beauty. Not to mention taste!
I'm going to Paris next year, my friend and I are going on a culinary trip through Europe (I'm from The Netherlands myself) and now this shop is on my list! Thanks Ann!
Aux Merveilleux de Fred = The marvels (or wonders) of Fred. I don't know who Fred is, but I will try these. It almost looks like they piped some of the cream filling into the domes.
I'm French, and my sister used to live in Lille (a city in northern France), where this pastry shop comes from. Whenever I visited her we would eat delicious merveilleux together. So thank you so much for this video, reminds me of good times 🥰
When I lived in Belgium, there was a Carrefour a few minutes away that had Merveilleux and have been dying to get my hands on some! Thank you for the video!
Lovely! Definitely popping onto my to-make list. My tweak: Carve out the dome to make some more space for the cream sit inside as well. That way you can have more filling and won't feel like you are squishing it out potentially. Other variation on the cream filling: 1. Crush toffee bits or cookie crumbs and mix it with the cream for added flavor and/or texture 2. Mix in Nutella 3. Mix cream and jam/preserve
Oh yes, I love those!! that same bakery "aux merveilleux" can actually be found in other cities in France, not just Paris. They also have very delicious brioches, and it always smells super nice inside their shop!
First let me thank you, Ann for such good instructions to make these meringue treats! You did a good job at pronunciation. Merveilleuse is a tough one for many. It's closer to "mare-vāy-you" though I'm not comfortable correcting pronunciation unless someone asks.
I love it when you do desserts from different parts of the world :D Btw what you call double cream we call clotted cream in the UK! Yours sounds healthier ;)
So what do they call double cream in oz then? And did she put single or double cream in with the clotted? Ah who am I kidding I ain't gonna make this anyway.😁
@@littleboots9800 What Anne calls double cream, the UK calls clotted cream. The stuff she put in before she'd probably call single cream? That's what we'd call double cream. Single cream's almost like milk in the UK. CREEEEAAAAAM.
heh theyre kinda similar to my countries treat! its called "Silvanas" theyre basically a sandwich cookie of cashew-meringues and buttercream and covered in breadcrumbs! theyre my absolute favorite 💓
In Filipino cuisine we have Sans Rival which is a cake made of meringue, cashews, and buttercream! No bread crumbs though but it’s my absolute favourite cake. (Edited to add: I just realized silvanas are Filipino too...clearly I left the Philippines way too young and need to go back hahaha :P)
@catherine gomez & @angela olaguera both of you made my day. Both of your countries food (Silvanas) & (Sans Rival) look so yummy. I "googled" it just to see how it looks like. It sure is a delight. Hope to try it one day. 🥰 I love desserts & sweets stuff. With ❤ from 🇲🇾😘❤
Finally. An actual cooking video in my recommended! Your channel is SUCH a breath of fresh air since RUclips was flooded with So Yummy and other fake recipe channels. Keep up the good work.
oooh! These look so pretty and rich but also light. I would make a lemon curd filled one, a caramel filled one with salted pecan praline coating (big crunchy sea salt), creme brulee filled with crushed up burnt sugar in the coating.
My mother and I love your channel, and now, every time we cook, we narrate our actions in the best "Ann Reardon" impression that we can possibly muster.
These look so great! When I was in Metz, France last year, they had them as well and I absolutely loved them. I’ve been looking for easy to make recipes to recreate them but could not really find a recipe that I liked. This looks great and I will def make them. Thanks a lot Ann😍🙌🏻🥳
SAME i really hate amsr. I like the satisfying part of them though so ill mute it sometimes. I cant handle certain sounds so it makes me so uncomfortable
Oh how I love a merveilleux ! 😍🤤It's been my fave dessert for years, certainly nothing new. You can even buy them in Aldi (our cheap ish supermarket chain) where I live. The original has a cherry on top and dark chocolate shavings all around the sides. I also suspect some sort of light caramel inside, like a very runny sweet light yellow liquid, between the merengues. And a bit bigger of course ☺️ It is probably the most unhealthy dessert in the world though, with so much sugar 😞
This light caramel actually separates from meringue, so it's unnecesary to add it to meringue and it's even impossible. This effect is better visible in dessert which in my country is called "cheesecake with dew" and it's a cheesecake baked with meringue on top. After a while out of an oven, drops of this caramel forms on the surface of the meringue.
@@a.w.4708 Oh yes that'll be it. I considered it before, because not all merveilleux had it. But it sometimes separates so much that it looks like a layer of caramel on top of a merengue, not added to it, just placed between, like Ann did with her caramel merveilleux. It does make sense, I saw on the packaging of the cheap ones I buy in Aldi every once in a while, that they're transported frozen, then thawed. This process and the duration of it, is likely to change the merengue a bit. But I don't mind at all, it makes the merengues a little softer, which I prefer. I even consider the Aldi ones better than some fresh ones from certain bakeries. Sometimes the merengue is just too hard for me, is there a way to make it softer by changing the baking temp/duration or ingredient quantities?
@@MrsJolene- freezing meringue or just putting it into a fridge for some time usually gives this effect - even hard meringue soften in fridge for some reason.
Ok, I'm from France and I love this dessert. I have some remark : - Merveilleux are from Lille and not Paris. and it'is not particullary new, it alwalz exist in this area. Les Merveilleux de fred have popularized them in the entire country. - the cream inside is usualy butter cream but "les merveilleux de fred" use 50% butter cream + 50% whipped cream - one of the best taste is "spéculos and white chocolate" : the cream inside is with spéculos (a famous belgian spicy biscuit) and the outside is with white chocolate
Hello Ann ! "Le merveilleux de Fred" was created in Lille, a city in the North of France (I'm French, sorry for my bad english). It's a traditionnel desert in Lille and it just begins to become famous in others cities in France, including Paris. So glad you liked this sweet cake, one of my favorite of all times ! And i have the chance to live a few kilometers away from the first and original shop !
I love how you're experimenting with new filming techniques! This looks delicious and I never knew the small bits of meringue could sound so satisfying!
I think macha would be a nice flavoring. Especially, one could have a cocoa-flavored one and a maccha-flavored one in one sitting. That would be a great pairing. Great video!
G'day, Ann. Those little treats look so cute and adorable, just like you, my dear friend. What did you enjoy about making cute little treats? I love you so much, sweetie.
There is a place in Beverly Hills named Mervetty that I discovered a few years ago. They specialize in this same dessert and it was absolutely spectacular. That light cloud texture is really special and I love the higher fat whipped cream. The fat creamy quality really balances out the sweetness so nicely.
They were really good! Though, they're technically Belgian and they have locations all over the world. And they're from the 1790's, definitely not a new trend.
So very beautiful, Ann! I love how you challenge yourself, these kinds of things must take so much work to figure out! Decadent and scrumptious looking!
Hi Ann Reardon, you're awesome. I'm teaching my Italian boyfriend to speak English (Australian) and your videos are gold. He says you speak very clearly and have "un accento molto Australiana." 😀
I also had these when I was in Paris a couple years ago, from the same shop even! We were doing a market tour and our host told us at the time that it was a super trendy dessert. I never thought I could make one, but maybe I'll try following your instructions so I can relive a little piece of my Paris trip :)
Paris is such a lovely city with beautiful desserts on every corner ... have you ever visited?
How To Cook That yes the architecture is wonderful too!
I actually live there :) Glad you enjoyed the time you spent in our city! I realize that I still have so many things to see, this dessert looks delicious
@@Hoid. yes it's such a cool place. I think that happens a lot where ever we live ... we have a list of things to see 'one day'. it's a bit different when you're a tourist because you have to see that list in a very short amount of time 🤪
I want to go someday ❤️
@@Hoid. Yeah the same never seen that.
Imagine going into a shop, seeing the nicest things and being like ha I can make that
God level skill needed
I CAN NOT RELATE 😔
That's how it works with knitters. I bought a jumper on a shop with a stitch I have the pattern to do it on one of my books.
Nikki I’m bad at knitting but I could probably do that by like crocheting a hat
I do that with haircuts for myself. Imitating is how you learn as well!
I'm so glad there is a cooking channel that isn't owned by a corporation
:O
😱
@fionam8894 - Actually, there are a number of those. And besides, corporate ownership doesn't automatically mean that a channel is useless. I find Alton Brown to be very helpful, for example.
I feel like I've cheated on my diet by watching this.
0 calories
@@HowToCookThat Famous saying here in Korea: If it's delicious, it's 0 calories
I’m not on a diet lol
Rotlf....
@@ApertureGaming011 I already knew this saying but,is that how they all look so good
👁👄👁
I think one with a bit of lemon curd inside would be absolutely amazing.
and lemon zest mixed with the cream
Jeiku Furame good idea! Lemon curd is da bomb!!!!
Oh god, lemon curd and strawberry cream :o
You guys made me hungry
I used to make lemon meringues with lemon curds in them! They were so fiddly, but they tasted SO good.
Hey, I know that shop! This dessert is actually called a “merveilleux” which translates to “marvellous”. Let me just tell you that that name is quite fitting, especially for the bigger sizes, and BOY don’t get me started on the biggest size. I had one as my birthday cake once, and even with a party of about 20 people, we still had some leftovers. So make sure to be especially hungry when making these beauties.
Can we see some traditional Australian recipes? It coukd be really interesting.
ppl already make prison recipes on here
Jade Alexandra Waldeburg 😂
Could*
Im stupid my terrible typing 😂
I don't want to have to pay to import Funnel Web Jellyfish meat man.
I've recently been experimenting with freeze-dried fruits and I think crushed strawberries as a coating could work.
Oooo raspberries would be awesome because they are tart! Might have to try that....
Yum!
Anything rolled in freeze dried strawberries is amazing 🥰.
@@lauren8627 Freeze-dried mango is another winner. I find it's great to crumble over a mango cheesecake with fresh cream.
@@MrMojo23100 You just blew my mind. Yassss!
That’s so labor intensive, props to the people who are so detailed oriented and patient.
Я такі готую два рази на тиждень для місцевої кав'ярні. Всі у захваті.
One of my favourite dessert !! I just wanted to make one precision " le Merveilleux " is not a Parisian dessert. It was created in Lille and not in Paris, even though there is now several shop in Paris where you can find the same specialties. "Le Merveilleux de Fred" is the most famous and original shop were you can buy these and watch them being prepared (wich is so mesmerizing 🤤). If you come in France, I recommend to visit Lille as well as Paris, it is only one hour far from Paris by train and it is such a beautiful city, (much more welcoming) and the food there is amazing !
Thank you for your beautifull video !
LadyBrawkwood no its Belgian ;)
en.m.wikipedia.org/wiki/Merveilleux_(cake)
@@sabrinalounis9518 It's both in a way, French Flanders and Belgium each have their own versions =) Lille is definitely the home of the baker who made it famous France-wide and world-wide though.
Yes, it's actually a very old dessert which has a kind of racist name last century in france... According to wikipedia, the origin of these cakes
could be Danemark.
Actually le merveilleux de Fred is a variation from the original as the cream is just (flavoured) chantilly and not crème au beurre as they do in Lille.
Wow, the channel is almost at 4 million!
Happy Friday everyone!!
Happy Friday Hardeep. It's still quite a way off youtube is just rounding up 😀
I'm sooooo happy to see someone talk about Merveilleux because it's a really old desert where i'm from (northern france) and more people need to know how awesome it is! Thank you!
I live in Lyon and the shop here is always full of people! So yummy
How exciting, been looking forward to your next video!
Me too!
nice HOLO profile pic!
I always look forward to see her funny debunking videos
@@Coops1985 Holosexual for life!
Great recipe and alot of work , good idea for celebrating birthday for kids
@KuzhinaeAlbes - Best to make a lot of them then as kids will probably eat them double-fisted!
Gonna definitely try these .....
My brother just got engaged and I'm gonna make these when I'll meet them next week 😁🧡🧡
Congrats to your brother Mohid Jamal 😀
Mohid Jamal congratulations 🎈🎉
@@HowToCookThat tysm
Good luck !
You've never met your brother?? Hope you enjoy!
I don’t like meringues but I love watching Ann’s methodical approach to preparing such an incredibly complicated confection.
All I can think about is the anti-pirating commercials. YOU WOULDN'T DOWNLOAD A *PASTRY*
Haven't tried anything with meringue other then pavlova but will deffo try this... It looks soo chic and posh...
They do them big too with 3 piped spirals of meringue, baked then stacked with the cream and covered in your chosen topping.
Mmm! A Green tea meringue would be lovely like this, maybe switch the almonds for pistachio even. So many possibilities! Thanks for deconstructing these gorgeous delicacies for us!!🧡
Oh, a matcha meringue with a honey-lemon cream! Light, delicate flavor
@unnamedsystem5937 - A friend just brought back some delicate sandwich cookies from Japan as a gift. They are pale green, made with macha, with a lovely, very restrained flavor that is not bitter nor hits you over the head. I, too, was thinking that restrained hand with macha when making these would be a great flavor.
I know this is so immature but when she said: "pour about half of that over your nuts", I burst out laughing
Instructions unclear, ended up in ER.
@@vladank.stojanovic5212 😂😂😂
@@vladank.stojanovic5212 🤣
I was looking for this comment
I normally wouldnt find this funny but since you pointed it out i couldnt help but laugh
I’ll have to try these! Too many of my family are celiacs so new meringue recipes are massively appreciated.
Can I join your family I have celiac as well lmao I want the meringues
Megan Issertell what’s one more at this point? Last time I tried to estimate how large the family is and the number was over 500 going only to second cousins...needless to say, no one bats an eye over newcomers
You should try to create what we in Danish calls “flødeboller” (translate to cream buns in english) . It is basically a thin vaffel with mareng on it covered in chocolate with either desiccated coconut or sprinkels on top ❤️
Whenever I see people comments suggesting their country sweet food, I "googled" it just to see how it looks like. The best part is, all of it looks delicious and yummy for my tummy. That's includes "flødeboller". Wish that one day I can taste it.
With ❤ from 🇲🇾
You must come to Denmark or Germany then 😊
@@sjjacko6100 One day I will. Perhaps you can show me the beauty of Denmark & Germany. 😊🥰🥰
I also went to that pastry shop when I was in Paris
Very yummy, much cheaper to make your own. 😀
Oooh they look delicious! I would love to try a lemon one (lemon curd filling, probably a plain cream, and a lemon meringue). Definitely going to try that this weekend!
That would be sooooo yummy!
Yeah! Your voice is so peaceful, which makes your videos not only informative but soothing! You inspire me to bake
I love meringues. For a different take on the pralines, in Texas we use pecans instead of almonds!
Here in Georgia as well. I'm thinking variations with peach, lime, blackberry, raspberry when each is in season on our farm!
Your instructions are on point.
Your voice is so sweet and soothing.
I absolutely LOVE watching your videos.
Thank you for your fabulous hard work Ann!!💋❤
Ann, has anyone ever told you how soothing your voice is? I don't mean it in a bad way at all, I love you videos but I use your videos to help me fall asleep. Especially the old recipes it's so soothing and always helps me fall asleep. Thank you for that. Awesome videos! God bless
For home cooks, you don't need to bother flavouring the meringues as they are dry and you don't really taste the flavour in the meringue. I always just flavour the cream or the filling.
@saggiteightyfour8367 - I do not agree. There's a bake shop in Provincetown, Cape Cod, Massachusetts, USA that sells almond meringues that are as light as air and tastes strongly of almond. They are a big favorite of mine.
@@MossyMozart 1) But is that coming from the shell or the icing?
2) Well considering the meringue also has a good quantity of almond meal, ofc it would taste strongly of almond. What about other flavours?
I've never seen these before. They look really cool. I lived in Paris for over a year 12 years ago. There's so much artistry and beauty. Not to mention taste!
I just loooove those 😍 I think originally the white chocolate one has "speculoos" (a cinnamon biscuit) flavoured cream, it's my favorite ! 🤤
I'm going to Paris next year, my friend and I are going on a culinary trip through Europe (I'm from The Netherlands myself) and now this shop is on my list! Thanks Ann!
Aux Merveilleux de Fred = The marvels (or wonders) of Fred. I don't know who Fred is, but I will try these. It almost looks like they piped some of the cream filling into the domes.
Fread... the wanderer... is the man who first created this full with calories blip marvel...
I'm French, and my sister used to live in Lille (a city in northern France), where this pastry shop comes from. Whenever I visited her we would eat delicious merveilleux together. So thank you so much for this video, reminds me of good times 🥰
Actually the Merveilleux are a speciality from Lille, in north of France... they even make big one to share 😊
You have so much patience and a really soothing voice. Your family is blessed to have you.
I made these. They were the best thing I've ever put in my mouth
@Jane Ryan-Douglas Thanks for making me think that, Janette.
Jane Ryan-Douglas - 😳😳😳
Thank you from Paris, France for honouring our cuisine ! you are amazing :)
Best part of the day!! New video!!! Hello from the cold and Rainy morning in Iceland 😇😇
I will stop complaining about it being cold here as I ma sure it's colder there. 😀
How To Cook That its about 9°C here now so yeah its cold
brrrrrrr. I hope you have good heating
How To Cook That thank god i do!!😂😂
Your degree of patience and detail seem superhuman. These are works of art.
The sensitivity of the microphone used to record this video makes it feel almost like an ASMR video and honestly I'm not complaining
When I lived in Belgium, there was a Carrefour a few minutes away that had Merveilleux and have been dying to get my hands on some! Thank you for the video!
These look amazing!!! Thank-you for making my day!! I show this channel to all of my friends 😂😘
Thanks Kyler Zak, you're so lovely 😀
Lovely! Definitely popping onto my to-make list. My tweak: Carve out the dome to make some more space for the cream sit inside as well. That way you can have more filling and won't feel like you are squishing it out potentially.
Other variation on the cream filling:
1. Crush toffee bits or cookie crumbs and mix it with the cream for added flavor and/or texture
2. Mix in Nutella
3. Mix cream and jam/preserve
I love you Anna, can you please do another baking competition 😊😍
Yessssssassss
Chiara Sutcliffe do you know witch one was she in before
@@chloeblake2619 which*
Just watching this for the first time...you have the patience of a saint!!
Lysm ann the little treats look so cute cant wait for this video😘😍
Make it a great week Mami Vitija 😀
Ok i will😊
Honestly I admire people that go through so much work for such a tiny reward. Really inspiring
I love your videos so much. You have inspired me to start baking. You are amazing and I love you♥️
that's lovely to hear, thanks 😊
I love Paris. It’s such a beautiful city.
i know, it's lovely :)
wow i love the look of these! another unique video on your channel Ann ... no 2 weeks are ever the same on HowToCookThat!!!
too true!!
Oh yes, I love those!! that same bakery "aux merveilleux" can actually be found in other cities in France, not just Paris. They also have very delicious brioches, and it always smells super nice inside their shop!
Gotta love Ann! ❤
First let me thank you, Ann for such good instructions to make these meringue treats!
You did a good job at pronunciation. Merveilleuse is a tough one for many.
It's closer to "mare-vāy-you" though I'm not comfortable correcting pronunciation unless someone asks.
Oh we have a merveilleux in Geneva too! They’re amazing!
Awesome I didn't know that - now you can make your own 😀
How To Cook That yeah! I love them they’re so fancy (merveilleux means marvelous in French)
It was so satisfying to listen to Ann cutting the thin meringue
Hi Ann, can you please make a moon cake (or at least try)?
Hearing the cream being poured in the mixing bowl at 6:10 sounds soooo satisfying.😌
I love it when you do desserts from different parts of the world :D Btw what you call double cream we call clotted cream in the UK! Yours sounds healthier ;)
Oh no, double cream and clotted cream are two different things!
@@Rose-jz6sx I know but I just said we name them differently.
So what do they call double cream in oz then? And did she put single or double cream in with the clotted? Ah who am I kidding I ain't gonna make this anyway.😁
@@littleboots9800 What Anne calls double cream, the UK calls clotted cream. The stuff she put in before she'd probably call single cream? That's what we'd call double cream. Single cream's almost like milk in the UK. CREEEEAAAAAM.
@@BooxoBoo ah gotcha. Thank u!
I keep coming back to this video because I love the sound of the meringue crunching.
heh theyre kinda similar to my countries treat!
its called "Silvanas"
theyre basically a sandwich cookie of cashew-meringues and buttercream and covered in breadcrumbs! theyre my absolute favorite 💓
In Filipino cuisine we have Sans Rival which is a cake made of meringue, cashews, and buttercream! No bread crumbs though but it’s my absolute favourite cake. (Edited to add: I just realized silvanas are Filipino too...clearly I left the Philippines way too young and need to go back hahaha :P)
@catherine gomez & @angela olaguera both of you made my day. Both of your countries food (Silvanas) & (Sans Rival) look so yummy. I "googled" it just to see how it looks like. It sure is a delight. Hope to try it one day. 🥰
I love desserts & sweets stuff.
With ❤ from 🇲🇾😘❤
The best thing about these videos is that she doesn't only tell you what she is doing, but also why she is doing it
From the thumbnail I genuinely thought it was coco pops held together with chocolate 😳
Finally. An actual cooking video in my recommended! Your channel is SUCH a breath of fresh air since RUclips was flooded with So Yummy and other fake recipe channels. Keep up the good work.
She is really AMAZING. Been here since 2014 and I am sure of that😭😍😍😭♥️
Am I early?
No?
Ish?
No?
Oh well.
At least I get to watch an amazing video
Im just Grover in the bathroom
But you were early
you were early though
We’ve been there in 2017. Up until today I can still remember biting into one of those. They are amazing, like biting into little clouds.
sees Ann Reardon notification
starts dancing because what else would you do
oooh! These look so pretty and rich but also light. I would make a lemon curd filled one, a caramel filled one with salted pecan praline coating (big crunchy sea salt), creme brulee filled with crushed up burnt sugar in the coating.
well im early and i dont know what to say
make it a great week.
Hi Annabeth thanks for being super early 😀
How To Cook That im more than happy to ;D
My mother and I love your channel, and now, every time we cook, we narrate our actions in the best "Ann Reardon" impression that we can possibly muster.
haha, how do you go with the Australian accent? 🇦🇺
Who else was like “I want that “when you saw her cut open the meringue?
haha YES
These look so great! When I was in Metz, France last year, they had them as well and I absolutely loved them. I’ve been looking for easy to make recipes to recreate them but could not really find a recipe that I liked. This looks great and I will def make them. Thanks a lot Ann😍🙌🏻🥳
Wow, that was a lot of work for a bite-sized dessert. They do look super-cute though. ^_^
They look great!😋 Your famille should be so happy to have you as a mum... u r a magician in the cuisine ❤️
“How to ASMR That” I know most people love ASMR videos, but as I have sensory issues it’s torture! 😩
I’m the same lol!! As much as some people love asmr is as much as I can’t handle it😹
meowzy nice to have company.
SAME i really hate amsr. I like the satisfying part of them though so ill mute it sometimes. I cant handle certain sounds so it makes me so uncomfortable
I dislike ASMR. The sounds... make me have goosebumps.
Same. People start whispering and I want to curl up and die 😂
fabulous recipe ann
Oh how I love a merveilleux ! 😍🤤It's been my fave dessert for years, certainly nothing new. You can even buy them in Aldi (our cheap ish supermarket chain) where I live.
The original has a cherry on top and dark chocolate shavings all around the sides. I also suspect some sort of light caramel inside, like a very runny sweet light yellow liquid, between the merengues. And a bit bigger of course ☺️
It is probably the most unhealthy dessert in the world though, with so much sugar 😞
This light caramel actually separates from meringue, so it's unnecesary to add it to meringue and it's even impossible.
This effect is better visible in dessert which in my country is called "cheesecake with dew" and it's a cheesecake baked with meringue on top. After a while out of an oven, drops of this caramel forms on the surface of the meringue.
@@a.w.4708 Oh yes that'll be it. I considered it before, because not all merveilleux had it. But it sometimes separates so much that it looks like a layer of caramel on top of a merengue, not added to it, just placed between, like Ann did with her caramel merveilleux.
It does make sense, I saw on the packaging of the cheap ones I buy in Aldi every once in a while, that they're transported frozen, then thawed. This process and the duration of it, is likely to change the merengue a bit. But I don't mind at all, it makes the merengues a little softer, which I prefer. I even consider the Aldi ones better than some fresh ones from certain bakeries. Sometimes the merengue is just too hard for me, is there a way to make it softer by changing the baking temp/duration or ingredient quantities?
@@MrsJolene- freezing meringue or just putting it into a fridge for some time usually gives this effect - even hard meringue soften in fridge for some reason.
Ok, I'm from France and I love this dessert. I have some remark :
- Merveilleux are from Lille and not Paris. and it'is not particullary new, it alwalz exist in this area. Les Merveilleux de fred have popularized them in the entire country.
- the cream inside is usualy butter cream but "les merveilleux de fred" use 50% butter cream + 50% whipped cream
- one of the best taste is "spéculos and white chocolate" : the cream inside is with spéculos (a famous belgian spicy biscuit) and the outside is with white chocolate
Hi Ann, can u make vegan pastry or cakes or smt? Or maybe even try some vegan "hacks" like aquafaba merengue
i absolutely would never have the patience to make this, but it's such a soothing video
Luv ur vdo.. And it seems long 2 weeks... 😒😒😒😒 But here we r watching ur vdo.. Luv from Birmingham UK😍😍😍😍😍
Hello Ann ! "Le merveilleux de Fred" was created in Lille, a city in the North of France (I'm French, sorry for my bad english). It's a traditionnel desert in Lille and it just begins to become famous in others cities in France, including Paris. So glad you liked this sweet cake, one of my favorite of all times ! And i have the chance to live a few kilometers away from the first and original shop !
Wowwwwwwwwwwwwww.....💙💙💙💙💙💙
I love how you're experimenting with new filming techniques! This looks delicious and I never knew the small bits of meringue could sound so satisfying!
I'd make them with lemons! Some thick lemon curd in the middle for example :3 How do we call these now though :D
Tasty Escapes Key lime with crushed graham crackers on the outside.
I think macha would be a nice flavoring. Especially, one could have a cocoa-flavored one and a maccha-flavored one in one sitting. That would be a great pairing. Great video!
Day 4 of asking for a rabbit cake 🐰
I'd love to see a bun cake! 🐰
With floppy ears
ew who puts rabbits in cake
@@owentaylor6066 are you serious?
I sense nutmeg.
I remember this place! It was so yummy! My mouth is watering!!
Weeeee early squaaad ❤️
G'day, Ann. Those little treats look so cute and adorable, just like you, my dear friend. What did you enjoy about making cute little treats? I love you so much, sweetie.
Hi Byron, I hope you had a wonderful week.
Creepy
@@givingjamaway right?
There is a place in Beverly Hills named Mervetty that I discovered a few years ago. They specialize in this same dessert and it was absolutely spectacular. That light cloud texture is really special and I love the higher fat whipped cream. The fat creamy quality really balances out the sweetness so nicely.
They were really good! Though, they're technically Belgian and they have locations all over the world. And they're from the 1790's, definitely not a new trend.
I would try the cherry cream with the dark chocolate on the outside.
You can get nut-praline at aldi in Australia, sold as 'oh so natural nut bites', they have different nut mixes to choose from
So very beautiful, Ann! I love how you challenge yourself, these kinds of things must take so much work to figure out! Decadent and scrumptious looking!
I had these in Brussels and they were absolutely delightful! Thank you for this recipe!
Hi Ann Reardon, you're awesome. I'm teaching my Italian boyfriend to speak English (Australian) and your videos are gold. He says you speak very clearly and have "un accento molto Australiana." 😀
We have this in Brazil. It's called "suspiro" and usually includes a small amount of lemon juice.
I am gonna make that for my sister's birthday, she loves paris!
I also had these when I was in Paris a couple years ago, from the same shop even! We were doing a market tour and our host told us at the time that it was a super trendy dessert. I never thought I could make one, but maybe I'll try following your instructions so I can relive a little piece of my Paris trip :)