Mont Blanc Chestnut Dessert
2h 30m·French
Mont Blanc Chestnut Dessert
Ingredients
For the Meringues
- 4 large egg whites (room temperature)
- 1/8 teaspoon kosher salt
- 1/8 teaspoon cream of tartar
- 3/4 cup plus 3 tablespoons sugar
- 3/4 teaspoon pure vanilla extract
For the Chestnut Puree
- 3 pounds fresh chestnuts, or 1 (31-ounce) can chestnut puree
- 1 vanilla bean
- 3/4 cup water
- 1/3 cup sugar
For the Whipped Cream
- 1 1/2 cups heavy whipping cream
- 1 to 2 tablespoons sugar
- 1 teaspoon pure vanilla extract
- 1 large egg white at room temperature
- 2 squares grated semisweet chocolate, for garnish
- Confectioners' sugar, for garnish, optional
Instructions
9 steps
- 1
Preheat oven to 225°F (107°C).
- 2
For the meringues, in a clean, grease-free bowl, beat egg whites with salt until foamy.
- 3
Add cream of tartar and continue beating until soft peaks form.
- 4
Gradually add sugar, beating until stiff, glossy peaks form.
- 5
Beat in vanilla extract.
- 6
Spoon or pipe meringue onto a parchment-lined baking sheet to form 6 to 8 (3-inch) circles.
- 7
Bake for 1 1/2 hours, then turn off the oven and let meringues cool completely in the oven with the door slightly ajar.
90 min - 8
For the chestnut puree, if using fresh chestnuts, score an X on the flat side of each chestnut.
- 9
Place chestnuts in a shallow ovenproof dish.
Progress
0 / 9 steps
