- 50 Grams(1.76 oz) Egg Whites
- 50 Grams(1.76 oz) Granulated Sugar
- 50 Grams(1.76oz) Confectioners Sugar
- 150 Grams(5.29 oz) Cream
- 100 Grams(3.53 oz) Chestnut Paste
- 200 Grams(7.05 oz) Chestnut Cream
- 35 Grams(1.23 oz) Heavy Cream
Yields: 8 Individuals
- Preheat the oven to 120°C (248°F).
- Put the egg whites into a mixing bowl and add 1/3 of the granulated sugar.
- Whisk at medium speed until the egg whites have roughly doubled in volume and they are firm.
- Add the rest of the granulated sugar while continuing to whisk.
- Stop the stand mixer and delicately fold the confectioner’s sugar using a spatula.
- Pipe out smooth mounds of meringue about 50mm diameter (1.97 in). (It’s okay to trace circles with a marker on the back of the parchment paper to make sure that all the meringues are the same size).
- As soon as the meringues are in the oven, change the oven temperature to 90°C (194° F).
- Cook for about 1.5 hours.
- Whisk the cream and sugar together until the cream has stiff peaks. Be careful not to whisk too much.
- Using the paddle attachment, mix the chestnut paste and cream together to soften the chestnut paste.
- Add the chestnut cream and mix until just incorporated.
- Be careful not to over mix.
- Pipe immediately or keep in the refrigerator until needed.
- Pipe the Chantilly in a dome onto each meringue.
- Place it in the freezer just long enough to harden the cream a little bit.
- Using a “grass” tip, pipe out the chestnut spaghettis around the Chantilly.
- Top with a small piece of candied chestnut.