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!