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1
FOR MERINGUE: Preheat oven to 250 degrees Fahrenheit.
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2
Grease a baking sheet, sprinkle with flour, and mark 1 9-inch circle or 10 3 to 5 inch circles (this may require more than one baking sheet)
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3
In large bowl, beat egg whites with salt until foamy.
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4
Add cream of tartar and beat until soft peaks form.
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5
Beat in 2 tablespoons sugar until mixture holds long, stiff peaks when beater is lifted.
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6
Fold in remaining sugar and vanilla.
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7
Place in pastry bag fitted with 1/2-inch plain tube and pipe 1 large round or 10 small ones onto prepared sheet.
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8
Bake 1 hour or until meringue is firm to the touch.
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9
If meringue(s) brown during baking, reduce heat.
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10
Transfer meringue(s) to rack and let cool.
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11
FOR CHESTNUT PUREE: Peel chestnuts using small, sharp knife and leaving inner skin.
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12
Preheat oven to 375F (190C) Fahrenheit.
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13
Place chestnuts in shallow heatproof dish and bake 10 to 15 minutes, or until skin dries and peels off easily.
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14
Rub nuts in rough cloth to remove skins.
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15
Place peeled nuts in saucepan with vanilla bean and water to cover and bring to a boil over high heat.
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16
Reduce heat, cover and simmer 25 to 30 minutes, or until very tender.
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17
Remove vanilla bean (it may be washed and reused.)
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18
Drain chestnuts, then put through food mill or sieve, or in food processor, and puree.
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19
Briefly boil together 3/4 cups water and sugar to make thin sugar syrup, then set aside to cool.
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20
When cool, beat enough syrup into chestnut puree to make it thin enough to pipe through pastry bag but still thick enough to hold its shape.
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21
If using canned puree, sweeten to taste, making sure it is thin enough to be piped.
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22
Fit pastry bag with 18 inch plain tube and fill with puree.
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23
Beat cream until stiff, then add sugar to taste and vanilla.
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24
Beat egg white in separate bowl until stiff peaks form, then fold into cream.
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25
Place cream mixture into pastry bag fitted with star tip.
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26
Arrange meringue(s) on serving platter and pipe chestnut puree in bird's nest shape around edge of meringue.
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27
Pipe cream mixture in center, piling it high.
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28
Sprinkle grated chocolate over whipped cream and chill until serving time.
