Chocolate meringue short stacks with fresh strawberries & cream, is there no better combination. Test your baking skills whilst at home on that perfect rainy afternoon, your taste buds will love you for it!!!
I think I was chuffed that even I managed to pull this recipe off! I’ve modified this from the Australian Woman’s Day which you can find here
Time: 1:15hr approx, Makes 2 short stacks with (meringue leftover for another time)
A good handful of almonds will get about 1/2 cup of almond meal, or you can use store bought if you prefer,
4 eggs whites, (I’m keeping my yolks aside for some more baking later)
1 cup caster sugar
2 tablespoons cocoa powder
A very decent pinch of salt
2 tbsp thickened cream per stack,
Strawberries, washed and halved
Chocolate for garnish
Preheat oven to very a slow, 110C (230F approx) and line your oven trays with baking paper, approximately two should fit per tray.
Pulse the almonds to a fine crumb in a processor, set aside
In a clean bowl combine the whites with a good pinch of salt. Using an electric mixer, beat egg-whites until soft peaks form.
Gradually add sugar, a third of a cup at a time, beating until it dissolves.
Whip till stiff peaks form and the whites keep their shape when lifted away from the beaters,
Fold in cocoa and almond meal,
It should look smooth like so,
Divide meringue between trays and spread evenly with a palate knife. They should hopefully resemble two smooth circles.
Bake for 25-30 minutes, until crisp.
Turn oven off and allow to cool on the shelf with the door ajar, for at least 30 minutes.
Prepare the toppings for the short stacks whilst the meringue dries in the oven.
Berries and Chocolate to taste,
Spread one meringue layer with a tablespoon of cream,
Sprinkle with chocolate
Add a layer of strawberries,
Repeat next layer, again with cream, finishing with strawberries and finally a dusting of chocolate. Enjoy!