Search

Chestnut cream meringue

(6 ratings)

What's my recipe book?

Close

We know what it's like when you're browsing a site with as many recipes as ours. You find a brilliant recipe, want to make it again, but can't remember how you found it!

But we've solved the problem. Now, by clicking 'Save this recipe' or 'I cooked this' on any of our recipes, they'll be saved and grouped into your personal online recipe book. All you have to do is log in with your Facebook account to see them. When you click either of these buttons it will also tell your friends on Facebook what you've been cooking or saving so they too can give our quick and easy recipes a go (but you can turn this off at any time by visiting your 'My recipe book' page). Just click one of the buttons below or 'see my book' to get started. We hope you like it!

Print
Chestnut cream meringue
Chestnut cream meringue
  • Makes: 1 x 23cm (9in) cake

  • Cooking time:

  • Skill level: Bit of effort

  • Costs: Cheap as chips

This mouthwatering meringue takes a bit of work - but the end result makes it well worth the effort

Ingredients

For the meringue:

  • 4 egg whites (room temperature)Generous pinch of cream of tartar
  • 200g (7oz) caster sugar
  • 3-4tsp vanilla extract

For the topping:

  • 70g (2½ oz) caster sugar
  • ½ x 435g can chestnut purée

For the filling:

  • 450ml (16fl oz) whipping cream
  • 1-2tbsp caster sugar
  • 1tsp vanilla extract
  • 1 egg white (room temperature)
  • Curls of plain dark chocolate, to decorate
  • Icing sugar for dusting

Check the meringue regularly while it's baking. If it browns, just reduce the heat.

Method

  1. Preheat the oven to 120ºC (250ºF, gas mark 1-2). Grease a baking sheet and line with greaseproof paper, then mark with a 23cm/9in circle.
  2. In a large bowl, whisk the egg whites with a pinch of salt until foamy. Add the cream of tartar and whisk until soft peaks form. Beat in 2tbsp sugar until the mixture holds stiff peaks when you lift the whisk. Fold in the remaining sugar and the vanilla.
  3. Spoon the mixture into a piping bag fitted with a 1cm (½ in) plain or starred tube, and pipe a large round base on to the prepared sheet. Bake for 1-1½ hours or until the meringue is firm to the touch. If it browns during baking, reduce the heat. Carefully transfer to a wire rack and leave to cool.
  4. To make the topping, briefly boil together 175ml (6fl oz) water with the sugar to make a thin sugar syrup. Set aside to cool, then beat enough syrup into the chestnut purée to make it thin enough to pipe but thick enough to hold its shape. Set to one side.
  5. Whip the cream until stiff, then add sugar to taste and the vanilla extract. Whisk the egg white in a separate bowl until stiff peaks form, then fold in the cream. Spoon the mixture into a piping bag fitted with a star tube. Place the meringue on a serving platter and pipe the cream on to it in high swirls – like a mountain.
  6. Pipe the chestnut purée mix on top with a fine nozzle, so it looks like a bird's nest. Finally, decorate with curls of chocolate and then dust with icing sugar.

Your rating

Average rating

  • 3
(6 ratings)

Your comments

comments powered by Disqus

FREE Newsletter