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Makes about 30 crackers

You will need:
For the oat crackers:
11⁄2 cups oats
1 cup flour
1 teaspoon baking powder
1⁄2 teaspoon salt
1 tablespoon cane sugar
1⁄2 cup butter
1⁄2 cup milk

For the meringue:
4 egg whites
1⁄3 cup water
1 cup cane sugar

For the topping:
31⁄2 oz dark chocolate (64-70% cacao)
  1. Preheat the oven to 350°F.
  2. Mix all the dry ingredients in a bowl.
  3. Melt the butter and then add the milk.
  4. Mix all of the ingredients together and let the dough rest for 10 minutes.
  5. Roll the dough very thin on parchment paper.
  6. Prick with a fork.
  7. Cut into square crackers about 2”x2”.
  8. Bake in the center of the oven for about 20 minutes.
  9. Let the crackers cool on the baking sheet.
  10. Break the crackers into pieces and store in an airtight container.
  11. Place the egg whites in a bowl.
  12. Heat the water and sugar until it reaches 230°F.
  13. Start whipping the egg whites.
  14. Pour the sugar into the bowl very slowly when it has reached 250°F, whipping constantly.
  15. Whip the meringue until it has cooled down completely.
  16. Fill a piping bag with the meringue.
  17. Build towers out of the crackers and pipe meringue in-between.
  18. Sear the meringues with a gas cooking torch.
  19. Melt the chocolate and drizzle over the towers.


Photography by Food+styling by Elisabeth Johansson | Photography+styling by Susanna Blåvarg

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