Anne Willan

Mont Blanc

Meringue with Chestnuts and Cream

Preparation info
  • Serves

    6

    • Difficulty

      Medium

Appears in
top 1000French Regional Cooking
French Regional Cooking

By Anne Willan

Published 1981

  • About

Chestnut trees are common in the mountains and with imagination this combination of chestnut purée, meringue and whipped cream can be held to resemble its lofty namesake. Mont Blanc can also be made as individual gâteaux.

Ingredients

Meringue

2 egg whites

Method

Thoroughly butter a baking sheet, sprinkle it with flour and mark a 23 cm/9 in circle. Set the oven at low (140°C/285°F).

Make the meringue: whip the egg whites, preferably in a copper bowl, un