Cherry & Chocolate Almond Meringue Stacks | DonalSkehan.com, A showstopper of a dessert!
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Cherry & Chocolate Almond Meringue Stacks

July 25

These sweet almonds stacks will keep extremely in an airtight container for a week or so if you were inclined to bake them ahead of time. I’ve suggested cherries here, but if you can find sweet and ripe ones, replace with raspberries, blueberries or some sliced strawberries. The chocolate sauce here is one that can be used over and over again for many desserts and is worth adding your cooks arsenal.

  • serves Serves 4
  • time 90mins


  1. 1. Preheat the oven to 150°C/300°F/Gas Mark 2.
  2. 2. Line two baking trays with baking parchment. Draw 6 x 10cm circles on each piece of parchment paper.
  3. 3. Place the icing sugar and egg whites in a standing food mixer and whisk on high for 10 minutes until glossy white peaks form. Using a spatula, gently fold in the almonds, cornflour and the white wine vinegar.
  4. 4. Divide the meringue mixture between the two baking trays and using a tablespoon, form six thin meringue discs. Sprinkle with flaked almonds and bake for 30 minutes, remove from the oven and allow to cool completely.
  5. 5. For the chocolate glaze, melt the chocolate and butter in a bowl sat over a pan of just simmering water. When melted, remove from the heat, whisk in the icing sugar and the cream.
  6. 6. Allow to cool until the mixture becomes thick enough to leave a figure of eight on the surface.
  7. 7. Assemble each meringue stack by placing a single meringue disc on a serving plate and topping with whipped cream. Repeat with the other two meringue discs finishing with a layer of cream. Drizzle with chocolate sauce, top with cherries and sprinkle with extra flaked almonds.


250g icing sugar

4 egg whites

1.5oz ground almonds

2 tsp of cornflour

1 tsp of white wine vinegar

1.5oz flaked almonds, plus extra to serve

For the chocolate sauce:

3.5oz of good quality dark chocolate

2tbsp of butter

1.5oz of icing sugar, sifted

2.5fl oz of double cream

To serve:

17oz of cream, lightly whipped

7oz cherries with stems

8.5oz icing sugar

4 egg whites

50g ground almonds

2 tsps of cornflour

1 tsp of white wine vinegar

50g flaked almonds, plus extra to serve

For the chocolate sauce:

100g of good quality dark chocolate

30g of butter

50g of icing sugar, sifted

75ml of double cream

To serve:

500ml of cream, lightly whipped

200g cherries with stems

You'll Need

Baking trays x2

Parchment paper

Standing food mixer