Description
The most INCREDIBLE Black Forest Eton Mess - Chocolate Marbled Meringue Kisses layered with homemade Cherry Compote and Chocolate Whipped Cream! Swoon!
Ingredients
Homemade Cherry Compote
- A Batch of my Easy Cherry Compote
Chocolate Marbled Meringue Kisses
- 3 Large Egg Whites, room temp
- 1/4 Tsp Cream of Tartar
- 1/2 Tsp Vanilla Paste or Extract
- 2/3 Cup (132g) Fine White Sugar
- 1.5 Oz (42g) Dark Chocolate Bar
Chocolate Whipped Cream
- 2 Cups (473g | 1 Pint) Heavy Whipped Cream, cold
- 1/3 Cup (38g) Powdered Sugar, sifted
- 1/4 Cup + 1 Tbsp (27g) Cocoa Powder, sifted
Instructions
- Make the Cherry Compote - The recipe can be found here. Make it ahead and store in the fridge for up to 7 days.
- Make the Chocolate Marbled Meringue Kisses - Set a rack in the center of the oven and preheat to 200ºF (95ºC). Line 2 large baking trays with parchment paper and set aside.
- Separate the egg whites from the yolks by passing the egg whites through your hand rather than passing it back and forth with the shells. The shells are sharp and can pierce the yolk and can fall into your mixture.
- Using a hand or stand-mixer fitted with a whisk attachment, beat the egg whites, cream of tartar and vanilla extract on medium speed until frothy. About 3 minutes.
- With the mixer still running on medium speed, slowly add fine sugar, 1 tablespoon at a time. Allow the sugar to fully incorporate before adding the next tablespoon, about 30 seconds in between. Beat mixture until you get stiff peaks, about 10 to 15 minutes. You'll know your meringue is done when it's shiny and has a thick marshmallowy texture that can hold a nice peak. Hint: Make sure your sugar has completely dissolved, by rubbing a bit of meringue in between your fingers. If it's still gritty and not smooth, continue beating on medium until smooth.
- Finely chop your chocolate and melt over a double boiler or microwave. Gently fold melted chocolate into the meringue, making sure to not overmix! You don't want to lose the swirls. Two to three folds is sufficient.
- Transfer the meringue in a large piping bag fitted with a large French Star Tip (this is the one I'm using) or a regular open Star Tip. These are not affiliate links.
- Add small dollops of meringue to the corners of your large baking sheet and press the parchment paper down. This will help anchor the parchment paper down, making it easy to pipe. Pipe 1.5 inch (3.8cm) meringue kisses on to your baking sheets, spacing them at least an inch apart. I got about 50 cookies.
- Bake for 1 hour and 30 minutes and then turn the oven off and no not open the oven door for an additional 1 to 2 hours. The meringue cookies are done when they are dried throughout. You'll be able to lift them off the baking sheet easily and they will feel very light and dry.
- Make the Chocolate Whipped Cream - In a large bowl, add cold heavy whipping cream, sifted cocoa powder and sifted powdered sugar. With a hand-held mixer and on medium speed, whip the cream until medium peaks. Do not overmix!
- Assemble - In 4 to 6 small clear glasses, jars or bowls, layer the chocolate cream, cherry compote and crushed meringue kisses, creating as many layers as you'd like. Garnish with extra whole meringue cookies, sliced almonds and fresh cherries if you'd like. ENJOY!
- Prep Time: 45 Mins
- Cook Time: 1 Hr + 45 Mins
