Mont Blanc chestnut meringues

Mont Blanc chestnut meringues
  • Serves icon Serves 6
  • Time icon 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.

Nutrition: per serving

Calories
310kcals
Fat
19.4g (12g saturated)
Protein
2.3g
Carbohydrates
31.7g (28.6g sugars)
Fibre
trace
Salt
0.1g
Calories
310kcals
Fat
19.4g (12g saturated)
Protein
2.3g
Carbohydrates
31.7g (28.6g sugars)
Fibre
trace
Salt
0.1g

Ingredients

  • 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

Method

  1. 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).
  2. 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.
  3. 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.

delicious. tips

  1. 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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