I definitely think I have a love affair with the humble meringue. Not only do I love it’s crunchy outside and soft, marshmallowy inside, it’s so versatile that there are always a million ways to flavour and style it. You can make and fill mini meringue nests with berries and cream, create one huge pavlova with stewed fruits, or like today, make a ridiculously decadent stack of meringues featuring not 1, but 3 types of chocolate.
I very nearly made this a quadruple chocolate meringue stack by creating it with a chocolate meringue, but thought I was getting a bit silly (was I?) By all means give it a go, simply add 3 teaspoons of cocoa powder in with the sugar.
Regardless, the thick layers of whipped chocolate ganache, chocolate drizzle and chocolate shavings will certainly satisfy even the biggest chocolate fan.
I ended up making 5 servings of 3 meringues out of this recipe but it is completely up to you how tall and wide your stacks are. You could in fact create 1 giant meringue with multiple layers and it would look divine!
- 4 egg whites (room temp)
- 1 cup caster sugar
- 3 tsps cornflour
- 1 tsps white vinegar
- 100g dark chocolate
- 200ml thickened cream
- ¼ cup icing sugar
- 100g dark chocolate
- 1 tbsp butter
- Preheat oven to 150°C and line a baking tray with parchment paper.
- Using an electric mixer, beat egg whites until soft peaks form.
- Gradually add the sugar, beating well until the mixture is glossy and the sugar has dissolved.
- Add the cornflour and vinegar and fold through.
- Transfer mixture to piping bag with a nozzle attached and pipe round shapes around 10cm in diameter onto the parchment paper.
- Place in the oven, reduce the heat to 120°C and cook for 20 minutes.
- Then turn the oven off and allow the meringues to completely cool in the oven.
- Heat cream up into the microwave until warm (not boiling) and then add finely chopped chocolate, stirring until melted and combined.
- Allow the ganache to cool and then beat in a stand mixer along with the icing sugar until the ganache is fluffy.
- Combine the chocolate and butter in a small bowl and microwave on medium in 30 second bursts until melted and glossy.
- Top the first meringue with chocolate ganache and smooth with an offset spatula.
- Place the next meringue on top and gently press down (careful, these meringues are delicate!). Repeat the process and spread more of the ganache on the next layer.
- I made mine 3 levels high, but the choice is up to you. When you reach your final level, drizzle the melted chocolate over the top, allowing it to spill over the sides.
- Finish off with a generous grating of chocolate.
As this delicious innards shot shows, cooking the meringue low and slow achieves the perfect crispy outside shell and a soft marshmallow centre.
I think one of the things I love most about this recipe (apart from all the chocolate) is that it’s the perfect messy person’s dessert. I often get comments from readers saying they don’t have the skills or finesse to pull off delicate desserts. This is one where the wilder you get, the better it looks! Allow the gooey chocolate drizzle to drip everywhere. Sprinkle those chocolate shavings with gay abandon. I made such a mess shooting this (I was picking chocolate out of my carpet for days) but gosh was it fun!
Are you a messy baker or a neat baker? What’s your favourite thing to whip up in the kitchen?