Mont Blancs is a classic French dessert recipe that’s a great make ahead dish for the busy Christmas season.
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Ingredients
- 2 egg whites, at room temperature
- Pinch of cream of tartar
- 125g caster sugar
- ¼ tsp vanilla extract
- 6 marrons glacé (from Waitrose, large delis and specialist food shops), sliced, to serve
- 50g plain chocolate (50% cocoa solids), finely grated, to serve
- Icing sugar, to serve
For the chestnut cream
- 284ml carton whipping cream
- 1 tsp vanilla extract
- 250g sweetened chestnut purée
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Method
- Preheat the oven to 110°C/fan 90°C/gas ¼ and line 2 baking trays with baking paper. Pencil 6 x 9cm circles on the paper, spaced apart.
- Beat the egg whites with a pinch of salt in a bowl until foamy. Add the cream of tartar and beat to soft peaks. Beat in 2 tablespoons sugar, until stiff peaks form, then fold in the remainder with a metal spoon along with the vanilla. Spoon into a large piping bag fitted with a plain 1cm nozzle and pipe rounds onto the paper, using the circles as a guide. Bake for 1½ hours or until firm to the touch. Cool on a wire rack.
- In a bowl, beat the cream and vanilla extract until just stiff. Spoon generous amounts on the top of each meringue. Transfer to plates.
- Beat the chestnut purée to loosen. Spoon into a piping bag fitted with a 3mm plain nozzle. Pipe wiggly lines over the cream and meringue.
- Gently push in the marrons glacé slices. Sprinkle with grated chocolate and dust the Mont Blancs with icing sugar to serve.
Nutrition
- 408kcals Calories
- 22.5g (13.6g saturated) Fat
- 3.1g Protein
- 50.4g (11.4g sugar) Carbs
- 0.2g Salt
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