Serves 6
For the meringues:
3 free range egg whites
150g caster sugar
3 tbsp cocoa powder
1/2 tsp cinnamon
50g dark choc chips, or finely chopped dark choc
For the cream:
100g dark chocolate
75ml double cream
For the compote:
300g pitted fresh cherries
1-2 tbsp kirsch (optional)
2 tbsp caster sugar
Some extra fresh cherries to decorate and serve
Black Forest Meringue Sandwiches
1. Preheat the oven to 140C/275F/Gas Mark 1.
2. Line 2 baking trays with baking paper.
3. In a clean metal or glass, dry bowl whisk egg whites until you have fluffy soft peaks.
4. Whisk the sugar into the egg whites a tablespoonful at a time until you have stiff peaks.
5. Sift over the cocoa and cinnamon and fold gently into the meringue along with the choc chips.
6. Spoon generous tablespoons of the mixture onto the prepared trays put them straight in the oven.
7. Bake for 40-50 minutes.
8. While they bake, make the cream, gently melt the chocolate with the cream in a small heavy-bottomed saucepan. Pour into a bowl and allow to cool, when cool you can gently whisk this to thicken it.
9. Now make the compote by putting the cherries, sugar and kirsch into a pan and bring to the boil, simmer for 2mins then pour in a bowl to cool.
10. To serve, sandwich together two meringues with the chocolate cream and cherry compote. Serve on a large stand or plate scattered with fresh shiny beautiful fresh cherries.