Meringues with chestnut purée and cream

Meringues with chestnut purée and cream

By
From
A Year In My Kitchen
Serves
8

When I was 19 and first moved to Paris, a family friend took me to tea at Angelina’s, a beautiful and timeless tearoom on the Rue de Rivoli. I ordered a dessert called Mont Blanc – named after the famous snow-capped mountain – and adored it! Even now, it is still my favourite dessert in the world and I serve it at the restaurant in winter. There is something very old-fashioned and elegant in its taste. The nutty, sludgy taste of the chestnut is the perfect foil for the sticky, sweet meringue. A big dollop of buttermilk-coloured unpasteurised cream brings it all together.

Ingredients

Quantity Ingredient

Meringue

Quantity Ingredient
6 organic free-range egg whites, (at room temperature)
pinch salt
360g caster sugar
3/4 teaspoon vanilla extract

To serve

Quantity Ingredient
small can or jar sweetened chestnut puree
few drops lemon juice, (optional)
4-6 tablespoons thick jersey cream

Method

  1. Preheat the oven to 150°C. Line a baking tray with baking parchment. Make the meringue, following the method in the dessert toolbox. It should be stiff and glossy. Using a large serving spoon, shape 8 generous mounds of meringue on the baking tray, spacing them well apart to allow room for expansion. Place in the oven and immediately turn the oven setting down to 120°C. Cook for 45 minutes. Turn off the heat and leave the meringues to cool completely in the oven before removing.
  2. Place a meringue in the centre of each serving plate. Taste the chestnut purée and add a few drops of lemon juice to counteract the sweetness if necessary. Spoon the cream on top of the meringue and allow it to flow down on to the plate. Place a generous dollop of chestnut purée on top and serve.

Note

  • The trick is to use a chestnut purée that is not too sweet, so search out a good quality brand that is not overly sweetened. At the restaurant we often make our own purée, but it is labour intensive and not necessary here.
Tags:
seasonal
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