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For the meringue rounds: 

4 egg whites

180 g caster sugar 

1 tsp. corn starch

1 tbsp. poppy seeds

10 g sliced almonds 

For the chocolate Chantilly cream:

300 ml double cream 

2 tbsp. caster sugar 

1 tsp. vanilla extract

100 g dark chocolate 

Beat the egg whites with half of the caster sugar until semi-firm, then add the other half of the sugar and the corn starch, and beat until completely firm. Cut out an 8 cm diameter round from a piece of cardboard paper and use the template with the round hole to spread nine round meringues on a baking sheet covered with baking parchment. Scatter almonds and poppy seeds on their top and place them for an hour in the oven preheated for 100 C. When they're ready, get them out and let them to cool on the baking sheet. Bake another nine meringue rounds the same way, this time without the almond and poppy seed topping. For the Chantilly cream whip the chilled double cream with the caster sugar and vanilla extract, until the cream begins to thicken. Melt the chocolate in a bain-marie, leave it to cool down a bit, then cautiously mix to the whipped cream. Pour the cream into a piping bag with a star-shaped head and pipe it onto the plain meringue rounds in a spiral. Put the almond and poppy seed covered meringue rounds on their top, this way it can be prepared with one layer:

Or with two layers:

You can risk even more, but that's already the BigMac level :). It should be placed to the fridge for a couple of minutes because of the Chantilly cream, but do eat it immediately after that, as the cream later softens the meringues. 

Michel Roux: Desserts