Monte Bianco Meringue with Chestnut Purée and Whipped Cream

Monte Bianco Meringue with Chestnut Purée and Whipped Cream
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Monte Bianco Meringue with Chestnut Purée and Whipped Cream

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Monte Bianco Meringue with Chestnut Purée and Whipped Cream

This chestnut-stuffed meringue dish is shaped and named after Mont Blanc. Similar to pavlova, this light and airy dessert is topped with whipped cream. Recipe courtesy of Quattro restaurant in Miami.

10
Servings
235
Calories Per Serving
Deliver Ingredients

Ingredients

For the chestnut purée:

  • 1  Pound  chestnuts, cooked and peeled
  • 2  Cups  milk
  • 1/3  Cup  sugar
  • 2  Teaspoons  dark rum

For the baked meringue:

  • large egg whites
  • ½  Cup  granulated sugar
  • ¾  Cup  confectioners sugar, sifted

For the whipped cream:

  • 32  Ounces  heavy cream
  • ½  Cup  sugar
  • 1  Teaspoon  pure vanilla extract

Directions

For the chestnut purée:

Combine the chestnuts with the milk, sugar, and rum in a saucepan and cook over low heat until the chestnuts are soft, 20 to 30 minutes. Cool, then purée in a food processor until smooth. Keep the chestnut purée at room temperature until ready to use.

For the baked meringue:

Preheat the oven to 212 degrees F.

Whip the egg whites slowly, and carefully add the granulated sugar. When the whites reach a hard peak, fold in the sifted confectioners sugar. Line a large baking sheet with parchment paper and fit a pastry bag with a round ½-inch tip. Mark ten 2 ½-inch circles and pipe with the meringue. Bake for 1 hour. The meringue disks can be made up to a week in advance and stored in a container in a cool dry place.

For the whipped cream:

Whip the cream until almost stiff. Add the sugar and vanilla, then beat until cream holds its peaks.

Place a meringue disk on a serving plate. Fill a pastry bag with chestnut purée. Using a circular motion, build layers of purée around the circumference of the meringue disk from edge to center, developing it into a mound or mountain-like shape. Cover the mound by piping lines of whipped cream from the bottom outside edge to the top center. Use a slight curve in the lines to create the look of a snowcapped mountain peak, such as Mont Blanc, for which the dessert is named.

Nutritional Facts

Total Fat
19g
27%
Sugar
10g
11%
Saturated Fat
10g
42%
Cholesterol
54mg
18%
Carbohydrate, by difference
14g
11%
Protein
4g
9%
Vitamin A, RAE
194µg
28%
Vitamin C, total ascorbic acid
2mg
3%
Vitamin K (phylloquinone)
3µg
3%
Calcium, Ca
136mg
14%
Choline, total
23mg
5%
Fiber, total dietary
1g
4%
Fluoride, F
3µg
0%
Folate, total
8µg
2%
Magnesium, Mg
18mg
6%
Pantothenic acid
1mg
20%
Phosphorus, P
132mg
19%
Selenium, Se
5µg
9%
Sodium, Na
94mg
6%
Vitamin D (D2 + D3)
1µg
7%
Water
145g
5%

Meringue Shopping Tip

There are so many varieties of chocolate on the shelves today it can be overwhelming to pick one – as a general rule of thumb, the fewer the ingredients, the better the chocolate.

Meringue Cooking Tip

Think beyond cakes and pies – fruits like peaches, pineapple, and figs are excellent grilled – brush with melted butter or wine and sprinkle with sugar and spices for a dessert that you can feel good about.