Mont Blanc chestnut meringues
- October 2018
- Serves 6
- Hands-on time 25 min, Oven time 1 hour 30 min, plus cooling
Crisp yet slightly chewy meringues always make a heavenly dessert and these Mont Blanc versions, topped with chestnut purée, marrons glacés and whipped cream, are a notch above the rest.
- 19.4g (12g saturated)
- 31.7g (28.6g sugars)
- 2 free-range egg whites, at room temperature
- Pinch of cream of tartar
- 125g caster sugar
- ¼ tsp vanilla extract
For the mont blanc topping
- 6-8 tbsp sweetened chestnut purée (find it in larger supermarkets or online at souschef.co.uk, or see tip)
- Juice ½ lemon
- 284ml whipping cream
- 1 tsp vanilla extract
- 6 marrons glacés (from Waitrose and delis), sliced, to serve – optional
- Finely grated white chocolate and icing sugar to serve
- Heat the oven to 110°C/90°C fan/gas ¼. Line 2 baking sheets with non-stick baking paper. Draw 3 x 9cm circles on each piece of paper (6 circles in total), spaced apart. Turn the paper over on the baking sheets (the circles will show through).
- In a large mixing bowl, use an electric mixer to whisk the egg whites with a punch of salt until foamy. Add the cream of tartar and whisk until soft peaks form when the whisk is removed. Whisk in 2 tbsp of the sugar until stiff peaks form, then use a metal spoon to fold in the remainder, along with the vanilla. Spoon meringue mounds onto the paper using the circles as a guide, then make a slight indentation in each with the back of a spoon. Bake for 1½ hours or until firm to the touch. Turn off the oven but leave the meringues inside until cool.
- Put the sweetened chestnut purée in a small bowl and stir to loosen, adding lemon juice to taste (it should be slightly tart). In a separate mixing bowl, whisk the cream and vanilla with a balloon whisk until soft and billowy. Spoon the cream over the top of each meringue, then transfer to plates and spoon over a generous dollop of the chestnut purée. Top with the sliced marrons glacés, if using, then scatter with the grated chocolate and a little icing sugar.
If you can’t find sweetened chestnut purée, beat 6-8 tbsp Merchant Gourmet chestnut purée with 2 tbsp icing sugar and ½ tsp vanilla extract until smooth.
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