Mont Blancs

Name: Mont Blancs
Prep time: P0Y0M0DT0H20M0.000S
Cook time: P0Y0M0DT1H30M0.000S
Total time: P0Y0M0DT2H20M0.000S
Yield: 6 servings
Cuisine: french
Ingredients: Chantilly whipped cream, for serving; 2 egg whites, room temperature; Pinch salt; 1 teaspoon vanilla extract; 1/8 teaspoon cream of tartar; 1/3 cup sugar; 1/3 cup icing sugar; 1 tablespoon cornstarch; 6 pre-cooked mini tart shells; Rosehip jam, for serving; 3 1/2 ounces sweet chestnut cream (creme de marrons), for serving; Candied chestnuts, for serving

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Level: Intermediate
Total: 2 hr 20 min

Prep: 20 min
Inactive: 30 min
Cook: 1 hr 30 min

Yield: 6 servings

Level: Intermediate
Total: 2 hr 20 min

Prep: 20 min
Inactive: 30 min
Cook: 1 hr 30 min

Yield: 6 servings

Ingredients

Assembly:

Chantilly whipped cream, for serving

Meringues:

2 egg whites, room temperature

Pinch salt

1 teaspoon vanilla extract

1/8 teaspoon cream of tartar

1/3 cup sugar

1/3 cup icing sugar

1 tablespoon cornstarch

6 pre-cooked mini tart shells

Rosehip jam, for serving

3 1/2 ounces sweet chestnut cream (creme de marrons), for serving

Candied chestnuts, for serving

Directions

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.
Sift 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. It has not been tested for home use.