4 March 2013

Bake of the Week: Black Forest Meringues

With Mother's Day in mind I decided to whip up these delicious little desserts as I'll be spending Sunday in the pub watching the rugby so I won't have time to bake them on the day.

The meringue nests themselves can be made in advance as long as they're stored correctly or frozen - once you're ready to use them just whip up the filling and you're good to go!

This recipe makes six meringues. 

You will need
  • Electric hand whisk
  • Piping bag fitted with large (preferably star) nozzle
  • Large baking tray
Ingredients - for the meringue 
  • 4 large egg whites
  • 2 generous pinches cream of tartar
  • 225g caster sugar
Ingredients - for the filling and topping
  • 300g fresh cherries 
  • 200ml double cream
  • 2-3 tablespoons icing sugar
  • 100g+ milk or dark chocolate

1. To make your meringues, separate the whites of four eggs - to do this either crack the shell in half and pass the yolk (yellow) between the two until you have all of the egg white or crack the egg and holding the yolk between your fingers allow the white to trickle into the bowl.

2. Whisk the four egg whites until light and foamy. At this stage add in your cream of tartar and whisk until soft peaks form.

3. Add four tablespoons of the caster sugar into the mixture, one at a time and mixing well between until the meringue forms stiff, glossy peaks. You should be able to confidently hold the bowl upside down over your head and the meringue doesn't budge.

4. Sprinkle the rest of the caster sugar over the meringue mixture and mix in - try not to mix too much.

5. Pre-heat your oven to 110 degrees. 

6. On a piece of baking paper, trace circles approximately 7.5/8cm in size onto the paper and turn over so that you're not piping meringue onto ink!

7. Spoon your meringue into a piping bag and pipe discs of meringue into the circles you've drawn. Once you have your shape, pipe an extra 'wall' around the outer side to form your nest.

8. Bake for approximately 2 hours - your meringue should be dry and crisp and not discoloured. 

9. Leave your meringue nests to sit whilst you whip up the toppings. Melt 100g of chocolate and using a pastry brush, coat the inside of the meringue nest - allow to set.

10. Pour the remaining chocolate onto a flat baking sheet or mat and leave to set but do not refrigerate. Once set, use a sharp knife and pull along the top surface of the chocolate to create curls and chips - be careful! You could also just break up a Flake or a Ripple.

11. Cut all but six of your cherries into quarters and remove the stones. 

12. Whip your double cream and icing sugar together in a medium sized bowl until thick and sweet. Add your chopped up cherries and mix to combine. 

13. Spoon your cherry and cream mix into your meringue nests and top with chocolate curls and a whole cherry and voila, you're done!

You can also soak your cherries in cointreau or add it to your cream if you wish - I soaked some of my cherries for a little kick.

The result is a lovely little meringue with a twist, perfect for a homemade meal and especially nice in summer with different fruits.

As always I'd love to know how you get on if you try this so please let me know if you do :)

Vicky x


  1. Replies
    1. Thanks Dee, I love how they turned out! x

  2. They look incredible! Just discovered your blog it's great! Stuck you on my Bloglovin feed!

  3. oh good god I am drooling all over my keyboard. I love foodie posts like this Vicky! I must go to the kitchen now to find something to satisfy my hunger. Seriously, they look amazing.
    Kerry | Kerralina x
    P.S. I'm having a giveaway if you wanted to take a peek!

    1. Thank you Kerry! I'll check out your giveaway too xx


Thank you for your comments ♥ If you have any questions, feel free to ask me on Twitter @VickyAtBBB x

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