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Petits Monts Blancs

Petits Monts Blancs

Crispy meringue nests filled with sweet chestnut purée and topped with a light mascarpone and fromage frais cream.

Vegetarian Dessert Gluten Free Meringue Chestnut

Estimated Nutrition

Calories

451.9

kcal / serving

3615.2 kcal total

Carbs

72.8g

per serving

582.4 g total

Fat

14.8g

per serving

118.6 g total

Protein

5.3g

per serving

42.4 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

110

Caster Sugar

White

Caster Sugar

One rounded dessertspoon

tsp

Vanilla Extract

Icing Sugar

For dusting

Dairy

piece

Egg White

Large

250

Mascarpone

200

Fromage Frais

8 percent fat

Other

500

Sweetened Chestnut Purée

Crème de marrons de l'Ardèche, chilled

Method

Dust the tops lightly with icing sugar before serving.

Whisk mascarpone, fromage frais, sugar, and vanilla together and spoon over the purée.

Fill each meringue with chilled chestnut purée.

Turn off the oven and leave meringues inside until completely cold to dry out.

Reduce oven heat to 140°C and bake for 30 minutes.

Spoon 8 mounds onto a lined baking sheet and hollow out the centres.

Whisk in sugar gradually on fast speed until the mixture is stiff and glossy.

Increase speed to medium for 1 minute, then to high until stiff peaks form.

Whisk egg whites in a large bowl starting on low speed for 2 minutes until foamy.

Pre-heat the oven to 150°C.

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