Mont Blanc

1. 1

   Preheat oven to 275F (130C)

2. 2

   Make a french meringue and pipe out 6 balls 6cm in diameter and 3cm high. Bake for 5 minutes and then lower the heat to 190-210F (90-100 C) and bake for 4 hours. The meringues should puff up slightly.

3. 3

   Make the Chantilly, cover each meringue with chantilly and freeze for 30 minutes.

4. 4

   Mix the chestnut paste with butter without overworking and using a douille a nid cover the chantilly with chestnut spaghetti.

5. 5

   Sprinkle with icing sugar before serving

No additional tips available.