Jump to Main ContentJump to Primary Navigation

Mini Mont Blanc chestnut meringues

Prep:

Cook:

Serves:

Photo: Sandrine Aim
Photo: Sandrine Aim

    Mont Blanc is an indulgent dessert that reminds me of childhood trips with my sisters to see the extravagant windows at Galeries Lafayette over the festive season. Afterwards we would always stop at a patisserie for a Mont Blanc each. Those cakes were five times the size of the mini versions here, which makes me slightly less guilty.

    Serves 6
    Preparation: 45 minutes
    Cooking: 120 minutes

    INGREDIENTS
    For the meringues:
    3 white medium sized eggs
    175g caster sugar
    For the topping:
    250g sweetened chestnut purée
    300ml double cream
    One vanilla pod
    Coloured sprinkles for decoration
    3 large disposable piping bags

    METHOD

    Preheat your oven to 100°C.

    For the meringues: beat the egg whites until very stiff and gradually add the sugar, beating again until stiff.

    Lay baking parchment on an oven tray and use a piping bag to pipe 3cm round mini meringues.

    Cook the meringues for two hours. They are done when dried out and easily peeled from the baking parchment.
    Leave to cool on a wire rack.

    Meanwhile, slit your vanilla pod in half lengthwise and scrape off the seeds.

    Put the cream in a deep bowl with the vanilla seeds.

    Beat the cream until it holds its shape but is not too firm. It should be like Greek yoghurt in texture — fluffy and light — not too stiff like butter.

    Put the cream in a large piping bag — with a medium cut at the end — and refrigerate until needed. Put the chestnut purée in the last piping bag — with a small cut at the end — and also refrigerate until ready to assemble the meringues.

    When the mini meringues are fully cooled and just before serving, pipe cream all over each meringue and then pipe chestnut cream in lines over the top of each one leaving space between so you can see the cream below.

    Sprinkle with the decorations and serve immediately or soon after assembling so the meringue stays crunchy.

    www.homecookingbyfabienne.co.uk

    Method
Blogs

Cheesecake - the making of the movie

The Fresser

Thu, 18:25

Cheesecake - the making of the movie
Recipes

Tenderstem broccoli sauteed with ginger, lime a...

Silvia Nacamulli

Thursday, May 11, 2017

Tenderstem broccoli sauteed with ginger, lime a...
Recipes

Pollo alla cacciatora (spicy chicken with rosem...

Silvia Nacamulli

Friday, April 14, 2017

Pollo alla cacciatora (spicy chicken with rosem...
Recipes

Nutty raw chocolate 'cheesecake'

Denise Phillips

Thursday, May 18, 2017

Nutty raw chocolate 'cheesecake'
Recipes

Tomato, squash and walnut soup

Anne Weimar

Friday, April 28, 2017

Tomato, squash and walnut soup
Recipes

My mother Fortunee’s shakshuka

Fabienne Viner Luzzato

Friday, April 14, 2017

My mother Fortunee’s shakshuka
Recipes

Seared sesame asparagus

Silvia Nacamulli

Thursday, May 11, 2017

Seared sesame asparagus
Blogs

Pesach breakfast ideas #3 - fruit 'n nut banana...

The Fresser

Friday, April 14, 2017

Pesach breakfast ideas #3 - fruit 'n nut banana...
Recipes

Cauliflower and asparagus quiche

Lisa Roukin

Friday, April 14, 2017

Cauliflower and asparagus quiche