Chocolate and chestnut meringues

Chocolate and chestnut meringues

By
From
Treats
Makes
25
Photographer
Danielle Wood

These meringue kisses are inspired by the classic ‘Mont Blanc’ combination of chocolate, chestnut and cream. Once assembled, they can be quite tricky to transport, so why not take them with you to a friend’s house in their separate components, and have fun serving them up as a DIY dessert.

Meringues

Ingredients

Quantity Ingredient
2 large egg whites
100g caster sugar

Ganache

Quantity Ingredient
60ml double cream
60g dark chocolate

Chestnut cream

Quantity Ingredient
125ml double cream
3 tablespoons chestnut spread

Method

  1. Preheat the oven to 140°C and line 2 baking trays with baking paper.
  2. Whisk the egg whites in a food processor (make sure that the bowl is completely grease free) until they’re foamy. Gradually add the sugar to the foamy egg whites, and continue whisking until the mixture forms stiff, glossy peaks. Transfer the mixture to a piping bag fitted with a 1 cm round nozzle. Holding the bag vertically so that the tip is 1 cm above the tray, pipe approximately 50 small rounds until all of the mixture is used up.
  3. Turn the oven down to 120°C. Bake for 45 minutes, or until the shells of the meringues are crisp. Turn the oven off and leave the cooked meringues in the oven, with the door shut, until it has fully cooled and the meringues have dried out.
  4. To make the ganache, heat the cream in a saucepan over a medium heat until it is bubbling. In a clean bowl, break up the chocolate and pour the cream over the top of it. Whisk the chocolate and cream until the mixture is smooth and all of the chocolate is melted. Set the chocolate mixture aside to cool, and then chill for 20 minutes, or until the mixture has thickened.
  5. Once the mixture has thickened, beat it with a spatula until smooth.
  6. To make the chestnut cream, use a food processor to whisk the cream until it forms soft peaks. Fold in the chestnut spread until it is just incorporated, showing a ripple of chestnut through the mixture.
  7. To assemble these treats, spoon a small amount of the ganache onto the bottom of one meringue and a small amount of the chestnut cream onto the bottom of another, and then sandwich them together. Chill them in the fridge for up to a day or eat straight away. Store the meringues (without the ganache or chestnut cream) in a tin or an airtight container for up to 3 days.
Tags:
Treats
April
Carter
gift
handmade
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