Double meringues with cream and chestnut cream
- Gluten Free
- Vegetarian
- Energy Kcal 274
- Carbohydrates g 46.9
- of which sugars g 42.5
- Protein g 4.1
- Fats g 7.8
- of which saturated fat g 4.08
- Fiber g 0.5
- Cholesterol mg 23
- Sodium mg 121
- Difficulty: Easy
- Prep time: 30 min
- Cook time: 3 h
- Serving: 8
- Cost: Low
PRESENTATION
Double meringue with cream and chestnut cream is a chestnut meringue dessert that really, really shines in French pastry. You’ve got these soft, tender meringue layers stacked up, with a generous amount of whipped cream and chestnut cream meringue filling in the middle. Really good stuff. The French-style meringue? Well, it’s known for being crispy on the outside and a little moist inside, creating a great mix of textures with each bite. And look, many people in France love this style because it’s simple yet looks elegant.
The double stack makes the dessert appear tall and fancy, but it’s actually just two rounds of meringue sandwiched with creamy, sweet fillings. And here’s the thing, what makes this treat intriguing is how the light meringue pairs so well with the rich chestnut filling. It even gives the dessert a bit of a tangy kick if you use certain chestnut creams.
Across different regions of France, you’ll find folks adding their own twist to this Mont Blanc recipe. Sometimes, the cream inside is mixed with chestnut purée dessert for even more flavor. Or people might switch up the type of cream—plain whipped cream or something richer. I mean, the classic French technique focuses on keeping the meringue golden but not overly browned. Really, really important for a treat that’s light and crispy without being tough.
Compared to other desserts like double meringue cake, this one balances airy and rich textures beautifully. For sure, you’ll often see this type of French meringue dessert at family gatherings or special events. Especially in the colder months when chestnut season is in full swing. The combination of soft meringue, fluffy whipped cream, and nutty chestnut mousse is hard to beat if you want something that feels both special and homemade. And the sauce? It's just perfect. With all those textures and the sweet, earthy taste of chestnut, this chestnut cream meringue always seems to be a crowd-pleaser—showing just how good simple ingredients can taste when you bring them together the French way.
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INGREDIENTS
- Egg whites 0.6 cup (150 g)
- Sugar 1.6 cups (320 g)
- Vanilla bean 1
- for the filling
- Fresh liquid cream 1 cup (250 g)
- Chestnuts - chestnut cream 1 jar
- Chestnut cream 1 - jar
How to prepare Double meringues with cream and chestnut cream
Preheat the oven (preferably with a fan) to 176°F. In a large bowl, whip the egg whites until stiff (even better if you use a mixer), then add the sugar, vanilla bean seeds, and beat everything for 10 minutes, until you get a thick and frothy mixture 1 with which you will fill a pastry bag with a star tip 2.
Line a baking tray with parchment paper and distribute small amounts of the mixture on it 3, being careful to leave some inches between each dollop to prevent the meringues from touching during baking. Bake in a preheated oven (make sure the oven temperature never exceeds 212°F) for 2-3 hours, (check based on the size of the meringues) or let them dry slowly, leaving them in the oven even overnight.
When the meringues are ready and cool 4, put the chestnut cream in a pastry bag with a smooth tip and squeeze a little 5 on the flat side of half of the prepared meringues. Whip the cream, and in the same way as the chestnut cream, garnish the flat side of the other half of the meringues 6. Pair the two halves and place them in the refrigerator to cool, then serve them.