Recipe courtesy of Mary Sue Milliken and Susan Feniger

Individual Chocolate Nut Meringue Cakes

  • Level: Easy
Save Recipe


1 recipe nut meringue

8 ounces (1 cup) heavy cream

12 ounces top-quality bittersweet or semisweet chocolate, chopped finely


  1. Preheat oven to 325 degrees. Load nut meringue into a pastry bag fitted with the plain tip. Line 2 baking sheets with parchment. Pipe a little meringue into each corner to secure paper. Pipe out 6 3-inch disks on each pan, letting the meringue fall from the tip. Bake at 325 degrees for about 30 minutes until lightly colored and firm. Allow to cool and remove parchment by peeling it off. You will have 12 disks.
  2. Place cream in medium heavy bottomed saucepan and bring to a simmer. Turn off heat and stir in chopped chocolate. Set aside to melt for five minutes, then whisk until smooth and place in the mixing bowl of an electric mixer fitted with the paddle. Beat at medium speed until cooled and light. Load ganache into a pastry bag fitted with medium star tip.
  3. Lay out 4 meringue disks in front of you, flat side down. Pipe out spiral of ganache to completely cover disks. Place 4 mote disks on top and pipe out more ganache the same way. Top with remaining four disks and pipe ganache rosette on top of each. Allow to sit at room temperature 2 hours before serve for texture and flavors to mellow. Serve.
Get the Recipe

Perfect Cranberry Sauce

This ruby-hued sauce is a breeze to make with either fresh or frozen fruit.

Flourless Chocolate Cake

Individual Chocolate Indulgence Cake

Individual Molten Chocolate Cakes

Individual Molten Chocolate Coconut Cakes

Have Your Own Cake and Eat It Too (Individual Chocolate Cakes)

Individual Crunch Cake

Chocolate Cake with Raspberry Meringue Buttercream

Chocolate Cake with Raspberry Meringue Buttercream