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Triple Chocolate Meringue Stack

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Prep Time: 20 minutes
Cook Time: 1 hour 20 minutes
Total Time: 1 hour 40 minutes
Servings: 5
Author: Swah



  • 4 egg whites room temp
  • 1 cup caster sugar
  • 3 tsps cornflour
  • 1 tsps white vinegar

Whipped chocolate ganache filling

  • 100 g dark chocolate
  • 200 ml thickened cream
  • 1/4 cup icing sugar

Chocolate drizzle

  • 100 g dark chocolate
  • 1 tbsp butter

Shaved dark chocolate, to decorate



    • 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.

    Whipped chocolate ganache filling

    • 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.

    Chocolate drizzle

    • Combine the chocolate and butter in a small bowl and microwave on medium in 30 second bursts until melted and glossy.

    To Decorate

    • 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.