Description
Delightful Mont Blanc dessert whisks Paris pastry magic into a dreamy meringue masterpiece. Whipped cream, chestnut purée, and delicate peaks create an elegant French sweet that melts gracefully on your palate.
Ingredients
Scale
Meringue Base:
- 4 large egg whites, room temperature
- 115 grams (4 ounces) caster sugar
- 115 grams (4 ounces) icing sugar
- 1 teaspoon vanilla extract
Cream and Filling:
- 300 milliliters (10 fluid ounces) double or whipping cream
- 2–3 tablespoons Greek yogurt
- 6 tablespoons sweet chestnut cream
- 1 tablespoon icing sugar
Garnish:
- 50 grams (1.75 ounces) good dark chocolate
Instructions
- Warm the oven to 110°C and prepare a baking sheet with parchment paper, ensuring a clean, non-stick surface.
- Whisk egg whites vigorously until they transform into stiff, glossy peaks that hold their shape dramatically.
- Incorporate vanilla essence and gradually introduce caster sugar, continuing to beat until the mixture becomes incredibly smooth and luminous.
- Gently fold icing sugar into the meringue mixture, maintaining the delicate air bubbles and volume.
- Carefully pipe or spoon meringue mixture onto the prepared tray, creating elegant circular nests with slight indentations.
- Slide the tray into the preheated oven and bake for 1.5 hours, allowing meringues to dry out and become crisp.
- Once baking time concludes, turn off the oven and leave meringues inside to cool completely, preventing cracking.
- Whip cream until soft, billowy peaks emerge, then delicately fold in Greek yogurt for a luxurious, tangy texture.
- Gently crack the top of each meringue, creating a delicate lid for filling.
- Fill the meringue cavities with rich chestnut cream, then carefully replace the meringue tops.
- Garnish with pillowy whipped cream, delicate chocolate shavings, and a light dusting of powdered sugar.
Notes
- Meringue Mastery: Ensure egg whites are at room temperature and use a clean, grease-free bowl for maximum volume and stability.
- Sugar Technique: Add sugar gradually while beating to create a glossy, stable meringue that won’t deflate or become grainy.
- Baking Precision: Keep oven door slightly ajar during baking to prevent moisture buildup and achieve crisp, light meringues.
- Chestnut Cream Tip: For a dairy-free version, substitute Greek yogurt with coconut cream or almond-based alternative to maintain creamy texture.
- Prep Time: 15 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 306 kcal
- Sugar: 44 g
- Sodium: 15 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0.1 g
- Carbohydrates: 41 g
- Fiber: 3 g
- Protein: 4 g
- Cholesterol: 30 mg