Last updated on December 28th, 2018
Thanks to Nova Ethel Metzger Jacobs (a/k/a The Christmas Cookie Queen; a/k/a my paternal grandmother), I fell in love with Merveilles when I was a kid. Who can resist these light, airy, orange zest-scented ribbons that are finished with a blizzard of confectioners’ sugar? Although I serve Merveilles exclusively at Christmastime, just as my grandmother did, they are available the year round in their 18th-century birthplace: the South of France. They are surprisingly easy to make.
Here’s the video, followed by the printable recipe. (If you need a photographic step-by-step, please visit this post from 2014.)
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Joyeux Noël, everone!
xKevin
Here’s the printable:
These light, airy, orange-scented cookies come to us from the south of France. They are insanely delicious.
Ingredients
- 1 cup (136 grams) all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3 tablespoons sugar
- The grated zest of 1 orange
- 1 tablespoon unsalted butter, at room temperature
- 1 large egg, lightly beaten, at room temperature
- 2 tablespoons brandy
- 1 teaspoon pure vanilla extract
- Flavorless vegetable oil for frying
- Confectioners’ sugar for dusting
Instructions
- In a small bowl, whisk together the flour, baking powder and salt. Tip the sugar and orange zest into a medium bowl. Use your fingertips to rub the sugar and zest together until the sugar is moist and fragrant. Add the butter, and blend it into the sugar with a spatula. Add the egg, brandy or rum and vanilla, and stir to blend. Then add the dry ingredients and stir until a soft, sticky dough develops. Wrap the dough in plastic wrap, and refrigerate for 2 hours or overnight.
- Line a baking sheet with plastic wrap. Cut the dough in half and return one half to the refrigerator. Sprinkle the top of the dough with flour, and then roll it out on a floured surface, flipping the dough frequently and adding more flour to keep it from sticking, until it is paper thin. (You can roll the dough into a neat rectangle, or into a free-form shape.) Use a pastry cutter, a fluted ravioli wheel, or a sharp knife to cut the pastry into strips. I always aim for 1-inch wide strips, about 4 inches long. Roll out and cut the remaining dough into strips. Transfer the strips to the prepared baking sheet, and cover with another piece of plastic wrap. Chill for 1 hour.
- Line a baking sheet with several layers of paper towels. In a heavy pot, heat 2-3 inches of oil to 350°F, as determined by a candy thermometer. Fry 4 or 5 strips at a time just until golden brown on one side. Then flip them over with chopsticks or a slotted spatula, and brown the other side. Transfer the Merveilles to the paper towel-lined baking sheet, let them drain for a minute, and then immediately coat both sides with confectioners’ sugar.
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Brenda Johnson says
That’s them!!!!! The cookies I crave!!!! I must carve out time to make these!!!!
Kevin Lee Jacobs says
Hi Brenda – Merveilles are SO worth the effort. Enjoy and merry, merry to you!
Tabatha Hibbs says
These really look a lot like the beignets made in New Orlean’s French Quarter. So delicious.
Mary Christiani says
Blessings with every Bite! These are amazing! Thank you, Kevin.
John says
Mmmmm! Those look incredible! Merveilleous!
Anne Callaway says
Can’t wait to make these! Your food is always delicious; my family will love them- thank you!
Maraya says
I’ve been looking for a recipe for these, but didn’t know what they were called. Thanks, Kevin!
Oh, no!! Love your Mr. Bill doll! Is he around to comment on mistakes?
Susan says
Kevin, they sound fabulous. I will try making them! I also want to tell you that I made the pana cotta and they were luscious! Thank you so much. Merry Christmas.
Rose says
Kevin, The French miracle cookies look delicious. If one has no french brandy is there any substitute? Hope your Christmas is filled with blessings.
Valerie Kalves says
Look so delicious that my mouth was watering. Must make some as I know they’ll be a favourite of my grandchildren. BTW I always enjoy your videos e.g. with your funny comments.
linda hulsey says
oh my gosh i cant wait to make this, thanks so much Kevin for this wonderful video….Merry Christmas …..i dont have a candy thermometer but i have a nuwave pic hope that will keep the oil at the correct temp it usually works for things so hope so
Nancy says
Wouldn’t they look lovely on a green, red or even golden glass plate or other container. But then they would get eaten so fast you would need to make a trillion batches. Thank you for all the recipes and especially for the ‘little people’ and fun comments too. You make the world a brighter place for all of us! Happy Holidays to you and yours and Best Wishes for a Positive year ahead too.
Ardelle F Tuxen says
They look wonderful and easy too. I will have to wait until another time to make them. The kitchen is clean and the bags are almost packed. Merry Christmas – Happy Holidays to everyone!
Mary Ann says
Loved your video . . . like I was right there in the kitchen with you. I’m going to make these! Added benefit: excuse to buy a bottle of French brandy.
Kevin Lee Jacobs says
Hi Maraya – Yes, Mr. Bill!
Hi Susan – Glad you enjoyed the panna cotta!
Hi Rose – Grand Marnier (or any orange liqueur) can sub for the brandy.
Annie says
Thank you, Kevin for your honest and delightful cooking videos. Your demeanor and basic earthy attitude keeps me enjoying watching them.
These cookies remind me of a kind of Danish Christmas cookie that I learned about while in Denmark called Klejner. They are almost identical to these Merveilles the only real difference is in the shaping. The Danish cook cuts the dough into elongated triangles, puts a slit down the middle and then pulls one end of the triangle through the slit creating a very pleasant shape. I have made Klejner (pronounced sort of like Kli-ner but you have to have a good grip on the Danish language to ever pronounce anything in their language properly to a Dane)
You are SO right in saying that they are some of the most impossible-to-resist cookies ever.
Thank you for reminding me of these, thank you for your video. I’m not bored.
If you ever stop doing this cooking thing many people will just die!
Just kidding but it’s kind of like that.
~Annie
Annie says
I forgot to mention that “klejner” means “small” as in eine kleine nachtmusik…just in the small chance you didn’t think of that.
Kevin Lee Jacobs says
Hi Annie – Merveilles is similar to klejner, although easier to form!
Maraya says
I gave in and ordered a Mr. Bill for my kitchen! 🙂
Found a good deal on Amazon.
Mike Martin says
Merry Christmas Kevin,
When I visit family in the St. Louis area, I always like to do a bit of cooking there just for the fun of it! Thank you for the Merveilles recipe. I’ll try one batch with brandy and the other with rum, to see if there’s a different flavor. I’m sure they’ll be a hit! MRM
Judy Hines says
These look beyond yummy! Kevin, Happy Holidays to you and yours and to your cute doggie!
Judith Miller says
Divine Kevin !
Never had anything so utterly heavenly ……. and easy to make too !
They will be a Christmas staple from now on …….
Tiffany says
Wishing you and yours a Merry Christmas! Thank you for sharing all these delicious recipes with us!
Katharine says
Kevin, I enjoy your videos! I wonder if I could substitute orange liqueur for the brandy? Tomorrow is Christmas Eve and I can’t do a single more store run. Thanks and Merry Christmas.
Kevin Lee Jacobs says
Hi Katharine – Brandy or rum are traditional for Merveilles, but I think orange liqueur will work as well. Enjoy!
Dot says
Kevin, I think I’m going to give those a try! Rum balls at Christmas used to be my favorite but this may be a new classic! Merry Christmas!
Susan Beausoleil says
I have a french heritage and would love to have more traditions for my family. Love that these cookies have been around for many years. Thank you Kevin for posting, sharing your recipes.
Cheryl says
Wow is all I can say. Loving your articles and recipes. Cook’n by the Creek
Kevin Lee Jacobs says
Hi Susan and Cheryl – Thanks so much for spending time with me!
Phyllis says
Hopefully your foot is healing well.
I can’t wait to make these cookies to serve at Christmas, thank you.
I have a request, Kevin could you play something on your piano for this Christmas/New Year season for all of us. It would be such a treat!!!!
Debbie says
Hey Kevin,
Can these be be made ahead and frozen?
marlene swanson says
Hi Kevin,
FYI:
This recipe is very similar to a cookie made in former Yugoslavia
called a rostule…..or angel wing. Yes, this cookie was made in
Yugoslavia for centuries…..it is a very old traditional recipe made
at Christmas time along the Adriatic Sea near the Bay of Kotor.
Heather says
Can’t wait to try these! Hope you are healing well after your surgery. It’s a good year to not have that party and rat your leg/foot. Thank you for all your fantastic recipes. What is the best way to store these? Just an airtight container? I can’t see freezing them unless maybe without the sugar?
Ruth says
What can I substitute for the Brandy?
Vicki S says
Kevin, O.M.G!! I just finished making Merveilles for the first time, and they are marvelous indeed! Simply scrumptious, and very easy to make. Your video was especially helpful on this recipe, so thank you for doing that! Keep sending out these marvelous recipes! And a wonderful Christmas and New Years to you and the Silver Fox (and your fur baby friends).