Individual Chocolate Meringue Cakes


by: Georgia Peach

Whipped ganache is sandwiched between two disks of meringue and the individual meringue cakes are glazed with liquid ganache. When coating cakes or other desserts with hot glaze, work over a sheet of parchment paper so that you can reuse any glaze that drips off the cakes. You can also coat the cakes with cocoa powder instead of hot ganache.


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serves: 6

1 1/4 cups whipped chocolate ganache

12 3-1/2" meringue disks

1 3/4 cups hot ganache, or 3 tablespoons cocoa powder

1 cup chopped nuts (optional)

Nutrition Facts
Individual Chocolate Meringue Cakes

Servings Per Recipe: 6

Amount per Serving

Calories: 1180

  • Total Fat: 60.9 g
  •     Saturated Fat: 15.1 g
  •     Trans Fat: 0 g
  • Cholesterol: 134.6 mg
  • Sodium: 745.4 mg
  • Total Carbs: 159.7 g
  •     Dietary Fiber: 10.2 g
  •     Sugars: 40.4 g
  • Protein: 18.3 g

how is this calculated?

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1.  Fit a pastry bag with a 1/4-inch plain tip, fill with the whipped chocolate ganache, and pipe a layer of the ganache on each of 6 meringue disks.

2.  Press the remaining disks on top of the ganache, bottom side up for a smoother surface.

3.  Use any extra filling to smooth the sides of the cakes.

4.  Put the cakes on a rack set over a sheet pan. lf using hot ganache, pour it over the cakes and spread it while it is still hot with a small offset spatula. Use just enough to coat the top and sides.

5.  Save any ganache that drips off the cakes and reuse it.

6.  With your hand, press chopped nuts against the sides of the cakes.

7.  If you’re using cocoa powder, sift it over the tops and sides of the cakes using a strainer.

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