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.
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.
WHIP THE CREAM UNTIL LIGHT USING AN ELECTRIC BEATER. Place
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