Double chocolate meringue tower
- Published: 22 Feb 23
- Updated: 18 Mar 24
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.
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Serves 8-10 -
Hands-on time 25 min. Oven time 3½ hours
Nutrition
- Calories
- 492kcals
- Fat
- 23.3g (14.4g saturated)
- Protein
- 6g
- Carbohydrates
- 64.4g (64.3g sugars)
- Fibre
- 0.6g
- Salt
- 0.2g
delicious. tips
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.