Special equipment: Mont Blanc
nozzle for piping bag
For the meringues: Preheat the oven to 225 degrees F. Whip the egg
whites and salt until soft peaks form, and then add the vanilla and continue beating to form stiff peaks. Stir the cream of tartar
into the regular sugar and slowly add to the egg whites, while beating, until the meringue is stiff and the sugar has dissolved.
together the icing sugar
and cornstarch over the meringue batter, gently folding until fully blended. Transfer the batter
to a piping bag fitted with a standard nozzle. Pipe the meringue
into 6 peaks on a parchment paper-lined baking sheet. Bake for 1 hour to 1 hour 30 minutes. Let cool on the baking sheet.
For assembling: Place a small amount of whipped cream
at the bottom of each tart shell, and then place a meringue on top. Top each meringue with a dribble of rosehip jam and a touch of whipped cream. Transfer the chestnut cream to a piping bag fitted with the Mont Blanc nozzle and pipe it on top of the meringues to cover them well. Top with a dollop
of whipped cream and a few candied chestnuts.
Refrigerate until 10 minutes before serving.
This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.