mini milk chocolate and coffee layer meringue cakes.

mini milk chocolate and coffee layer meringue cakes.

could this title be longer? i made these for a casual dinner with close friends on easter. i would make them again and again for any spring celebration. they don't have to look perfect. don't worry about making the meringue totally round, it's more important they're a uniform size. don't even think about using canned whipped cream, it literally takes no time at all to whip it fresh and you'll never look back. 


mini milk chocolate and coffee meringue layer cakes


4 large egg whites

1 1/2 cup powdered sugar

1 tsp. white vinegar

1/2 cup almond meal

coffee layer

7 oz milk chocolate

7 oz dark chocolate

1/2 cup heavy cream

2 teaspoons instant coffee

whipped cream

1 1/2 cup chilled heavy cream, whipped. 

Preheat the oven to 250°. Line a large baking sheet with parchment paper. Place a glass mixing bowl in the freezer. 

Place the egg whites in a bowl and beat until stiff peaks form. Add the vinegar then slowly add the sugar until your mixture is thick and glossy. Gently fold in the almond meal.

Divide your meringue into 18 evenly sized and spaced rounds. Don’t worry about the circles being perfectly shaped, it’s more important for the meringues to be evenly sized. Bake for 25 minutes, turn off the oven, and allow to cool for at least 30 minutes to an hour. You may need to bake your meringue in two stages as to not crowd the oven. 

Place the chocolate, cream and coffee into a saucepan over super low heat. Stir constantly until mixture is incorporated and smooth. Allow to cool.

Remove your bowl from the freezer and pour in heavy cream. Whip until peaks form. 

To assemble your cakes: layer your meringue with a generous spread of chocolate and whipped cream, repeat meringue, chocolate and whipped cream. Dust with powdered sugar. 


Serves 6. 

Print here.

Adapted from Donna Hay's Seasons.