Today, in old desserts: Millefeuille meringue! Yes, it may be that it is one of the oldest sweets in history, but for that same reason you surely have more than one anecdote to tell regarding these delicious puff pastries.

Who hasn't been completely smeared eating one of them? Who has tried by all means not to end up with all the clothes (and who says the clothes, says the hair) full of icing sugar or meringue?

As much as we have wanted to keep our composure and end in the most dignified way possible... mille-feuilles are unpredictable, you never know where the meringue, icing sugar or puff pastry is going to come out...

But, hey, let them take away our bailao! With how rich they are, we forgive everything.

Also, with how easy, fast and with only 3 ingredients (puff pastry, egg and sugar), it is not a plan to get picky. The best thing is to enjoy them as children and leave us nonsense.

The puff pastry that I bring to you in this recipe is not homemade, but if you buy a good quality one made with butter, of course, it will be spectacular. Keep in mind that the puff pastry will shrink a bit when baked, about 2 centimeters more or less. In the recipe I give you my measurements so that you can orient yourself and you can do it without problems.

The meringue is super easy, practically the KitchenAid will do it itself; what you must control very well is the syrup, for this, you need a thermometer that tells you the exact temperature it should reach to get a soft ball-point syrup.

For the rest, the meringue millefeuille are a most grateful and successful sweet. So go ahead and make them at home because they are very easy.

T&G acacia wood scoop and Caractère de Revol porcelain espresso cup

Ingredients for 6 millefeuille

1 sheet of butter puff pastry
3 egg whites (about 100 g)
230g of sugar
75 ml of water
Powdered sugar


Puff pastry:

  1. Preheat the oven to 190 ºC heat up and down with the rack in the center. Place the puff pastry sheet on a baking tray with parchment paper at its base; With a fork, we make holes all over the plate.
  2. Place another sheet of parchment paper on the puff pastry sheet and place a baking tray on top to prevent the puff pastry sheet from rising and deforming.
  3. Bake the puff pastry sheet for 15 minutes, after this time, we uncover the sheet and remove the top parchment paper so that it browns, around 7-10 minutes.
  4. Remove the sheet from the oven and now we are going to raise the oven to maximum power to caramelize the puff pastry sheet a little. While the oven is heating up, dust the puff pastry sheet with icing sugar.
  5. Put the puff pastry back in and leave it ONLY for a minute. Remove and let cool completely. This step is totally optional, if you don't want to caramelize it, don't do it.


  1. In a saucepan, place the water and sugar over medium-low heat WITHOUT STIRRING and let it reach a temperature of 100 ºC. When it reaches this temperature, we can start beating the whites.
  2. We clean the mixer bowl very well with a few drops of lemon and kitchen paper. We put the whites inside and place the balloon accessory. We begin to beat at medium speed.
  3. Once the syrup reaches 116 ºC, remove it from the heat and when it stops bubbling we begin to pour it over the egg whites until stiff, continuing to beat. To avoid splashing, we must constantly drop the syrup in the form of a very fine thread over the edge of the bowl.
  4. Continue beating at medium-high speed until the meringue is thick, glossy, and more or less at room temperature.


  1. We distribute the meringue on the iron evenly. We place the other iron on top and very carefully not to break it, we press. With a spatula , smooth the meringue from the edges until it is completely level. My griddle, it measured 28 cm before baking it. Once baked it measures 26 cm. With a serrated knife I have cut it in half once baked, so now I have 2 26x13 sheets.
  2. Now, we only have to make the portions. We have 2 options: the first is to let it rest in the fridge until the next day so that the meringue settles and remains firmer and thus do it more safely; the second option is the most risky, if you are brave you can cut it now. Up to you!
  3. Finally, once the portions have been cut, sprinkle with icing sugar and enjoy.

KitchenAid food processor and Pallarès kitchen knife

Author of the recipe: Mercedes de Merceditas Bakery


José said:

Hola. En ingredientes pone 1 plancha de hojaldre, pero luego, después de poner el merengue encima de la plancha, dice que se ponga LA OTRA plancha encima….
O sea, que son dos.
Más adelante pone lo de la mitad de la plancha, pero ya hemos puesto el merengue en la misma…
Me pierdo.
Favor de aclarar.

Justa said:

Muchas gracias por la receta, está muy bien explicada!!!

Antonia said:

Gracias por la receta. Me encantan las milhojas, intentaré hacerlas y a ver como me quedan.🤗🤗

Gema said:

Me encantan los milhojas y siempre he querido hacerlos… pero me daba miedito. Parece que no es tan complicado, aunque tiene sus riesgos.
Para hacer las porciones, no sería más fácil cortar antes el hojaldre? (no se si antes de hornear o después) y luego sería rellenar con el merengue a modo sandwich…


A falta de Kitchenaid, se puede hacer con varillas eléctricas con ése resultado? Saludos


Me encanta la receta y ademas lo bien explicada que esta

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