Ingredients
Meringues
- 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
Instructions
Meringues
- 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.