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Black Forest Meringue Stack

Black Forest Meringue Stack - Crisp meringue swirled with dark chocolate, layers together with kirsch-soak cherries and whipped Chantilly cream.
Active Time: 35 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 50 minutes
Servings: 4 meringue stacks


For the dark chocolate-swirled meringue

  • 1 large egg whites - 35g if you're using liquid egg whites
  • 50 g caster sugar
  • 10 g dark chocolate

For the chantilly cream

  • 100 ml double or whipping cream
  • 1 tsp icing sugar
  • ½ tsp vanilla extract

To finish the merginue stack

  • 65 g kirsch-soaked cherries
  • 4 fresh cherries - optional
  • A little grated dark chocolate


Make the meringues

  • Pre-heat your oven to 100°C/80°C fan.
    Line two banking trays with baking parchment or reusable baking liners.
  • Melt your dark chocolate (10g) - I use short bursts of no more that 30 seconds in the microwave, stirring between each burst.
    Set aside to cool while you make the meringue.
  • Whip your egg white until it forms stiff peaks - I start slowly until the egg white is foamy and then gradually increase the speed until the eggs white forms stiff peaks.
  • Keeping the speed high, gradually add the caster sugar (50g) 1 tablespoon at a time. Ensure each addition is fully combined before adding more.
    Keep whisking until the meringue forms a stiff peak.
  • Create 12 small circles of meringue on your prepared sheet - I piped mine to help keep them neat and uniform in size, but you could also make them using the back of a spoon.
  • Add a little of the melted dark chocolate into the centre of each meringue and use a skewer or the tip of a sharp knife to swirl the chocolate into the meringue.
  • Bake for 1 hour, 15 minutes until the meringues are crisp.
    Leave to cool on a wire rack.

Make the Chantilly cream

  • Whip your double or whipping cream (100ml) until it forms soft peaks.
  • Add the icing sugar (1 tsp) and vanilla extract (½ tsp) and whip briefly to combine.

Build your black forest meringue stacks

  • Place one meringue circle onto a dish. Pipe four blobs of cream around the edge. Place a kirsch-soacked cherry between eack blob.
  • Add a second meringue and repeat the cream and cherries.
  • Finally add a third meringue circle.
  • Finish by piping a little more whipped cream on the top, adding a fresh cherry and a sprinkle of grated dark chocolate.


If this is your first time making this recipe then I’d recommend having a read of the main blog post as this contains some extra tips as well as the answers to some recipe FAQs.


Calories: 200kcal | Carbohydrates: 18.9g | Protein: 1.6g | Fat: 13.5g | Saturated Fat: 8.4g | Sodium: 21.6mg | Fiber: 0.2g | Sugar: 18.2g

Any nutritional information provided is the estimated nutritional information per serving. Please refer to my guide to Charlotte’s Lively Kitchen nutritional information if you would like to learn more about how this is calculated.

Course: Dessert
Keyword: Black Forest, Cherry
Author: Charlotte Oates