Mont Blanc Bites

15 mins Preparation Time
35 mins Cooking Time
1 hr Resting Time

This version of Mont Blanc is a long way from the original version, like the one served at the Angelina tea salon in Paris with its little mountain of crème de marrons spaghetti on a nest of meringue. Here, I have left the crème de marrons in its natural state and I serve it with whipped cream AND crème fraîche for a hint of tartness in the middle of all the sugar.


For the meringue:

  • 3 egg whites
  • 120 g ( oz) caster (superfine) sugar
  • 1 teaspoon natural vanilla extract

For the whipped cream:

  • 200 ml (7 fl oz) thin (pouring/whipping) cream, well chilled
  • 200 g (7 oz) crème fraîche
  • About 6 tablespoons crème de marrons (sweet chestnut spread)


PREHEAT THE OVEN TO 150°C (300°F/GAS 2). Line a baking tray with baking paper or a silicone mat.

MAKE THE MERINGUE. Beat the egg whites to form peaks, not too stiff, in a mixing bowl with an electric beater. Add the sugar, little by little, beating well between each addition. Add the vanilla extract and mix together well. The meringue needs to be quite glossy and firm, and the sugar completely dissolved. To test the texture of the meringue, rub a little bit of mixture between your fingers; you shouldn’t be able to feel the grains of sugar.

USING A PIPING BAG OR SIMPLY A TEASPOON, PLACE SMALL MOUNDS OF MERINGUE ON THE BAKING TRAY. Bake the meringues for 35 minutes until they are crunchy and slightly golden. Turn off the oven and let the meringues dry out and cool completely for about 1 hour.

WHIP THE CREAM UNTIL LIGHT USING AN ELECTRIC BEATER. Place 1 teaspoon of whipped cream and crème fraîche on each meringue, before finishing with a teaspoon crème de marrons.