Double Meringues with Cream and Chestnut Puree
Category: Desserts
Servings: 8
Ingredients:
| Ingredient | Quantity |
|---|---|
| Egg whites | 150g |
| Sugar | 320g |
| Vanilla bean | 1 pod |
| Fresh heavy cream | 250g |
| Chestnuts | 1 |
| Chestnut puree | 1 jar |
Instructions:
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Preheat your oven to 80°C (preferably using the convection setting for an even bake).
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In a large mixing bowl, whip the egg whites until stiff peaks form. If possible, use a stand mixer or hand mixer for best results.
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Gradually add the sugar and the seeds scraped from the vanilla bean into the whipped egg whites. Continue whipping for another 10 minutes until the mixture becomes thick, glossy, and fluffy.
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Once the meringue mixture is ready and has cooled down, transfer the chestnut puree into a piping bag fitted with a smooth nozzle.
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Carefully pipe a small amount of chestnut puree onto one meringue and gently sandwich it with another meringue. Repeat this step for all meringue halves.
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Chill the assembled meringues in the refrigerator to allow them to firm up and cool completely.
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Serve chilled for a delightful dessert experience, with the light meringues, creamy chestnut filling, and delicate sweetness.
This recipe blends the airiness of homemade meringues with the rich flavor of chestnut puree, creating a decadent dessert perfect for any occasion. Enjoy the crispy, melt-in-your-mouth texture paired with the smooth chestnut cream – a true delight for your taste buds!
