Mont Blanc Meringue Nests

Chestnuts seem to be traditional in the UK more than in Australia around Christmas. The smells of hot chestnut sellers in the street are a common scent on the main street of Edinburgh, and for a break whilst Christmas shopping it's a treat to warm your hands on a bag of the smoky, soft nuts.

© Catherine Kennedy -
Beneath the Water

In Australia, "chestnuts roasting on an open fire" is just a line of a Nat King Cole carol, somewhat inappropriate for a scorching summer day, so the Aussies need a different way to enjoy chestnuts in December.

For this Sweet Adventure Blog Hop I thought I'd suggest a way....

...Mont Blanc Meringue Nests.

Supposedly named as the dish resembles the highest European mountain, Mont Blanc when referring to dessert, includes a chestnut purée and is usually topped with whipped cream (I substituted pouring cream in my dish).

The taste of the chestnut cream is very distinctive so when I ran my finger through the cream left on the food processor blades (yes, I still lick the bowl!), childhood memories were reignited of dinner parties round my parents table. The flavour is hard to explain, but a fabulous combination the nutty flavour with a hint of sweetness and a dash of sherry and it balances the sweetness of the meringue perfectly. The meringue nests are a perfect end to a December festive meal, generous and elegant but light at the same time.

Mont Blanc Meringue Nests (adapted from the recipe in an old favourite: Reader's Digest, the Cookery Year)

Serves 12

Meringue nests
6 egg whites
330g caster sugar
2 pinches cream of tartar (anyone wondering what this is and why you use it, here is a great post I found from A Pie for a Pie)

Chestnut cream
150g butter
100g caster sugar
425ml can of chestnut purée
35ml dry sherry

To serve
Pouring cream
Raspberries

Meringue nests

• Preheat the oven to 100°
• Spray oil and line 2 large baking trays with baking paper. Spray the top of the paper lightly too!
• Beat the egg whites until they form stiff peaks. 
• Gradually add the sugar and cream of tartar. 
• Beat well till all the sugar has been completely combined and the mixture is smooth and silky and holds it's shape.
• Take a large spoonful of mixture and use the back of the spoon to shape into a round base on the baking tray. You need to fit 6 rounds (about 10cm diameter)
• Repeat for all 12. You should still have plenty mixture left.
• Fill a piping bag with the remainder (using the large star nozzle).
• Pipe a ring of rosettes around the circumference of the meringue circles making a nest.
• Place trays in the oven and bake for 2 hours. Then turn off the oven and leave the meringues in there till the oven is cool, preferably over night.
• When I made mine, I sneakily (and v. carefully) moved them all after 2 hours so I knew they hadn't stuck to the baking paper before I left them overnight.
• Store in an air tight container until you serve them, or they might get soggy!

Chestnut cream

• Cream the butter and sugar together until light and fluffy. 
• Gradually add a spoonful of chestnut puree and beat in well. Be careful not to add too much at once as the mixture might curdle.
• Keep beating until all the chestnut puree is combined.
• Next, add the sherry gradually, one teaspoon at a time, continuing to beat well to incorporate each spoonful. (The process of adding the puree and sherry is much easier in a food processor as I leave the motor running and drop the spoonfuls down the shoot!)
• You can either leave the cream aside or assemble the meringue nests straight away. Just don't assemble the meringue nests until you are ready to serve.

Assembly

• Spoon the chestnut cream into the meringue nest centre.
• Decorate the plate with raspberries and a drizzle of cream.
• Serve with the pouring cream on the side for those who want more!

Chestnuts seem to be traditional in the UK more than in Australia around Christmas. The smells of hot chestnut sellers in the street are a common scent on the main street of Edinburgh, and for a break whilst Christmas shopping it's a treat to warm your hands on a bag of the smoky, soft nuts.

© Catherine Kennedy -
Beneath the Water

In Australia, "chestnuts roasting on an open fire" is just a line of a Nat King Cole carol, somewhat inappropriate for a scorching summer day, so the Aussies need a different way to enjoy chestnuts in December.

For this Sweet Adventure Blog Hop I thought I'd suggest a way....

...Mont Blanc Meringue Nests.

Supposedly named as the dish resembles the highest European mountain, Mont Blanc when referring to dessert, includes a chestnut purée and is usually topped with whipped cream (I substituted pouring cream in my dish).

The taste of the chestnut cream is very distinctive so when I ran my finger through the cream left on the food processor blades (yes, I still lick the bowl!), childhood memories were reignited of dinner parties round my parents table. The flavour is hard to explain, but a fabulous combination the nutty flavour with a hint of sweetness and a dash of sherry and it balances the sweetness of the meringue perfectly. The meringue nests are a perfect end to a December festive meal, generous and elegant but light at the same time.

Mont Blanc Meringue Nests (adapted from the recipe in an old favourite: Reader's Digest, the Cookery Year)

Serves 12

Meringue nests
6 egg whites
330g caster sugar
2 pinches cream of tartar (anyone wondering what this is and why you use it, here is a great post I found from A Pie for a Pie)

Chestnut cream
150g butter
100g caster sugar
425ml can of chestnut purée
35ml dry sherry

To serve
Pouring cream
Raspberries

Meringue nests

• Preheat the oven to 100°
• Spray oil and line 2 large baking trays with baking paper. Spray the top of the paper lightly too!
• Beat the egg whites until they form stiff peaks. 
• Gradually add the sugar and cream of tartar. 
• Beat well till all the sugar has been completely combined and the mixture is smooth and silky and holds it's shape.
• Take a large spoonful of mixture and use the back of the spoon to shape into a round base on the baking tray. You need to fit 6 rounds (about 10cm diameter)
• Repeat for all 12. You should still have plenty mixture left.
• Fill a piping bag with the remainder (using the large star nozzle).
• Pipe a ring of rosettes around the circumference of the meringue circles making a nest.
• Place trays in the oven and bake for 2 hours. Then turn off the oven and leave the meringues in there till the oven is cool, preferably over night.
• When I made mine, I sneakily (and v. carefully) moved them all after 2 hours so I knew they hadn't stuck to the baking paper before I left them overnight.
• Store in an air tight container until you serve them, or they might get soggy!

Chestnut cream

• Cream the butter and sugar together until light and fluffy. 
• Gradually add a spoonful of chestnut puree and beat in well. Be careful not to add too much at once as the mixture might curdle.
• Keep beating until all the chestnut puree is combined.
• Next, add the sherry gradually, one teaspoon at a time, continuing to beat well to incorporate each spoonful. (The process of adding the puree and sherry is much easier in a food processor as I leave the motor running and drop the spoonfuls down the shoot!)
• You can either leave the cream aside or assemble the meringue nests straight away. Just don't assemble the meringue nests until you are ready to serve.

Assembly

• Spoon the chestnut cream into the meringue nest centre.
• Decorate the plate with raspberries and a drizzle of cream.
• Serve with the pouring cream on the side for those who want more!