Mont Blanc With Espresso Meringue Recipe

Name: Mont Blanc With Espresso Meringue
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the espresso meringue:; 1 cup egg whites at room temp.; 1 cup super fine sugar; 1 1/2 teaspoons instant espresso; 1/2 teaspoon vanilla extract; 1/8 teaspoon salt; For the chestnut puree:; 1 pound jar of chestnuts (unless you're inclined to roast & peel yourself); a few tablespoons of Creme de Cacao, or alternative to taste; 1 ounce melted semi-sweet chocolate; 1/2 cup heavy whipping cream; sugar to taste (optional); For the topping:; whipped cream; roasted and chopped pistachio nuts; shavings of your best semi-sweet chocolate; fleur de sel (optional)

Servings: persons

For the espresso meringue:
1 cup egg whites at room temp.
1 cup super fine sugar
1 1/2 teaspoons instant espresso
1/2 teaspoon vanilla extract
1/8 teaspoon salt
For the chestnut puree:
1 pound jar of chestnuts (unless you're inclined to roast & peel yourself)
a few tablespoons of Creme de Cacao, or alternative to taste
1 ounce melted semi-sweet chocolate
1/2 cup heavy whipping cream
sugar to taste (optional)
For the topping:
whipped cream
roasted and chopped pistachio nuts
shavings of your best semi-sweet chocolate
fleur de sel (optional)

1
Preheat oven to 200 degrees. Line a large cookie sheet with parchment paper and set aside.
2
In a mixing bowl, combine egg whites, salt and vanilla extract. Mix in the sugar two tablespoons at a time and the espresso and beat until meringue is in stiff peaks and has a glossy sheen.
3
Spoon (a pastry bag can also be used) the meringue in dollops onto the cookie sheet. A pretty shape isn't necessary, because it gets crumbled into the serving glass later.
4
Bake for approximately 1 hour, turning the baking sheet 1/2 way through. Remove from oven and let cool. The meringue will harden further as it cools.
5
Whip up 1/2 cup of cream into a stiff peak and set aside.
6
Place the chestnuts in a food processor and pulse them until they're a mealy consistency. Add the melted chocolate and liquor and optional sugar and pulse a few more times, until you have a smooth puree.
7
Fold the 1/2 cup of whipped cream into the chestnut puree and combine well.
8
In a serving glass (I used a stemless martini) crumble some of the cooled meringue into the bottom of the glass. On top of the meringue, spoon (or if using a pastry bag squeeze) out the puree in a reverse graduating fashion (large to small), add some more crumbled meringue and finish the top off with whipped cream, pistachios, shaved chocolate. Sprinkle with a bit of sea salt on top.

422

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: For the espresso meringue:, 1 cup egg whites at room temp., 1 cup super fine sugar, 1 1/2 teaspoons instant espresso, and more.

Yes, Mont Blanc With Espresso Meringue falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Mont Blanc With Espresso Meringue

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