Double chocolate meringue tower
- March 2023
- Serves 8-10
- Hands-on time 25 min. Oven time 3½ hours
Our teetering double-chocolate meringue tower shows how something as simple as French meringue can be turned into a showstopper. We’ve kept it classic with chocolate sauce and cream, but feel free to add fruit, nuts or whatever you fancy.
Browse more delicious meringue recipes.
- 23.3g (14.4g saturated)
- 64.4g (64.3g sugars)
- 9 medium free-range egg whites
- ½ tsp cream of tartar
- 480g caster sugar
- 1½ tsp vanilla extract
- Cocoa powder to dust
- 300ml double cream
For the sauces
- 100g dark chocolate
- 100g white chocolate
- 350g whole milk
- 2 tbsp caster sugar
- Piping bag
- Heat the oven to 120°C fan/gas 1. Use an electric whisk on medium speed to whisk the egg whites to soft peaks, then increase the speed to high and continue whisking while adding the cream of tartar and caster sugar, a spoonful at a time. When it’s stiff and glossy, whisk in the vanilla extract. Pipe around 18 meringues onto a large baking tray (or 2 trays) lined with baking paper (stick the paper in place with a tiny blob of meringue in each corner). Dust half with cocoa powder. Bake for 1½ hours, then turn off the oven and leave them to cool inside for 2 hours.
- Meanwhile, whip the double cream until stiff – this will act as the glue when building your tower. Melt the white and dark chocolate separately in heatproof bowls (either using short pulses in a microwave or set over a pan of hot water on a gentle heat – don’t let the water touch the bowl). Add the milk and sugar to a small saucepan and bring to the boil. As soon as it’s boiling, pour the milk over both bowls of melted chocolate, aiming for half in each. Whisk until smooth.
- To build the tower, arrange some meringues on the base of your serving platter, then begin building the tower like a croquembouche, gluing the meringues together with dollops of whipped cream. Once you’re happy with the shape, bring it to the table and drizzle with the chocolate sauces (gently reheating them if needed).
You can halve the amount of meringue mixture (or double it for a huge tower!), depending on how many you’re cooking for.
A stand mixer will help immeasurably to create any type of meringue, as it does all the hard work for you and ensures a nice, even whisk
Make sure your mixing bowl is spotlessly clean. Even just a hint of grease can prevent the egg whites from whisking properly making it less stable
Always use room temperature eggs (older rather than fresher) – cold ones will take longer to form soft peaks and will hold less air, which is what gives meringue its texture.
To check whether the sugar has dissolved into the egg whites, rub a little of the mixture between your fingers. If it feels grainy, keep whisking.
Pipe or bake your meringue as soon as it’s ready – leaving it too long can cause the sugar to separate from the egg whites.
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