« Petits Mont-Blancs »

Preparation Time : 1 hour
Serves : 8 pers.

Ingredients

• 3 large egg whites
• 6 oz of white powder sugar
• 250g of  mascarpone, at room temperature
• 200 ml of fromage frais (8% fat content)
• 1 teaspoon pure vanilla extract
• 2 jars (250g each)  of chilled chestnut cream 
• a little icing sugar, for dusting
• Optional : 8 marrons glacés, chopped, to decorate

Method

Make the meringues, place the egg whites in a large bowl and, using an electric hand whisk on a medium speed, begin whisking for about 3 minutes, until the whites are foamy, Continue whisking until the egg whites reach the stiff-peak stage. Whisk the sugar in on fast speed, a little at a time, until you have a stiff and glossy mixture. Spoon 8 full soup spoons of the mixture on to the prepared baking sheet, spacing them evenly. Then, using the back of the spoon,, hollow-out the centers.

.Place them on the center shelf of the oven, immediately reduce the heat to 275°F and leave them for 30 minutes. After that, turn the oven off and leave the meringues to dry-out in the warmth of the oven until it is completely cold.

Whisk together the mascarpone, fromage frais and vanilla extract.
Divide the contents of the chestnut cream jar among four of the meringue nests. Then divide the other among the other four meringues. Top each meringue with the mascarpone mixture, dividing it equally among them

Decorate each one with a little chopped marrons glacés and a sprinkling of icing sugar

Bon Appetit !