| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Deliah | 8 | servings | |
INGREDIENTS
| 2 | lg | Egg whites |
| 4 | oz | White caster sugar |
| 9 | oz | Mascarpone |
| 7 | fl | Eight percent fat fromage frais |
| 1 | Rounded dsp caster sugar | |
| 1 | ts | Vanilla extract |
| 2 | 250 g tins creme de marrons de l'Ardeche; (sweetened chestnut | |
| ; puree), chilled | ||
| Little icing sugar |
INSTRUCTIONS
FOR THE MERINGUES FOR THE TOPPING TO FINISH a 16x12"/40x30cm baking sheet lined with silicone paper (parchment) Preheat oven to 150c/300f/Gas 2. 1 For the Meringues: Put the egg whites in a large bowl and, whisk with an electric hand whisk on a low speed. 2 Continue for about two minutes, until the whites are foamy, switch the speed to medium and whisk for another minute. 3 Spoon 8 heaped dsp mixture on to the prepared baking sheet, spacing them evenly. 4 With the back of a spoon or a small palette knife, hollow out the centres. Don't worry if they're not all the same shape. Put on the oven's centre shelf, immediately lower the heat to 140c/275f or Gas 1 and leave for 30 minutes. 5 After that, turn the oven off and leave the meringues to dry out in the warmth of the oven until completely cold (about four hours) or overnight. 6 The meringues will store well in a tin or polythene box, and will freeze extremely well. 7 To assemble the Monts Blancs: Spoon equal quantities of creme de marrons into each meringue, whisk the topping ingredients together and spoon equal amounts on top of the chestnut puree. Add a light dusting of icing sugar for a snowcapped-mountain image. Converted by MC_Buster. Per serving: 6 Calories (kcal); 0g Total Fat; (0% calories from fat); 1g Protein; trace Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other Carbohydrates Converted by MM_Buster v2.0n.
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