Chocolate meringue short stack with strawberries & cream
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)
Ingredients:
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
Toppings:
2 tbsp thickened cream per stack,
Strawberries, washed and halved
Chocolate for garnish
Method:
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,
;
Chocolate
Assembly:
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!
Yum! The first time I made, I mean tried to make a meringue stack, the discs came out looking like dog p**…and my friends forbade me to make any ever! I think I’ll have to try again sometime soon!
@ Amrita, but on the other hand you definitely make a rockin curry!!!
Now that is what I call delicious pancakes!
Mmm, I do love these, I guess the meringue is crunchy but they’re a lot flatter than a traditional pavlova (at least that’s what we call them in Australia!)
Food to make you smile – fabulous!
Vglad you enjoy it too! As you can see by the earlier photos, even my camera work was dodgy at the start
These look so yum! Definitelty have to keep this recipe in mind for summer time when we have berries in our garden. I love how you have included step-by-step photos…makes the process much easier when you having something to look at
Thank you
I wasn’t sure if my recipe posts weren’t becoming too prolonged so I’ve cut back on a few of the description photos. Glad to know that they weren’t all in vain though…
Oh wow. Chocolate and strawberries are already a time worthy classic, but the meringue just adds a sheath of exquisiteness and luxury. What a great recipe!!!
It was a take on another meringue classic (Eton mess,) without the actual mess of course. I like making my own nut meal from time to time and (excess hazelnuts, or chestnuts) seem to work well for various baking recipes.