Triple Chocolate Meringue Stack Recipe

Name: Triple Chocolate Meringue Stack
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: 5 servings
Ingredients: 4 egg whites (room temp); 1 cup caster sugar; 3 tsps cornflour; 1 tsps white vinegar; 100g dark chocolate; 200ml thickened cream; ¼ cup icing sugar; 100g dark chocolate; 1 tbsp butter

Ingredients

4 egg whites (room temp)
1 cup caster sugar
3 tsps cornflour
1 tsps white vinegar
100g dark chocolate
200ml thickened cream
¼ cup icing sugar
100g dark chocolate
1 tbsp butter

	PREP TIME 20m	COOK TIME 1h20m	TOTAL TIME 1h40m
YIELD 5 servings

Instructions

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