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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.
Course Dessert
Keyword Black Forest, Cherry
Prep Time 35 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 50 minutes
Servings 4 meringue stacks
Calories 200kcal
Author Charlotte Oates


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