Black Forest Meringue Stack
Black Forest Meringue Stack - Crisp meringue swirled with dark chocolate, layers together with kirsch-soak cherries and whipped Chantilly cream.
Black Forest, Cherry
For the dark chocolate-swirled meringue
35g if you're using liquid egg whites
For the chantilly cream
double or whipping cream
To finish the merginue stack
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.