James Peterson

Filling and Glazing Individual Chocolate Meringue Cakes

Appears in
Baking
Baking

By James Peterson

Published 2009

  • About
  1. Use a pastry bag to pipe a layer of whipped ganache on half of the disks.

  2. Place the remaining meringue disks— smooth side facing out—on top of those with the filling.

  3. Use any extra whipped ganache to smooth off the sides of the disks.

  4. Pour just enough hot ganache over the meringue cakes to coat the top and sides.

  5. Smooth the hot ganache over the top and sides of each of the cakes.

  6. If you prefer, sift cocoa powder over the top and sides of the cakes instead of the hot ganache.

  7. If you’ve used hot ganache, you can coat the sides of the cakes with chopped nuts.