How To Make Meringue – Petit Monts Blancs

Great illnesses seldom attack the body, without a previous train of premonitory symptoms. Great falls seldom happen to a saint, without a previous course of secret backsliding. The church and the world are sometimes shocked by the sudden misconduct of some great professor of religion. Believers are discouraged and stumbled by it. The enemies of God rejoice and blaspheme. But if the truth could be known, the explanation of such cases would generally be found to have been private departure from God. Men fall in private, long before they fall in public. The tree falls with a great crash, but the secret decay which accounts for it, is often not discovered until it is down on the ground.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
Eggs		Deliah	8	Servings

INGREDIENTS

2		Egg whites
4	oz	White caster sugar
9	oz	Mascarpone
7		Eight percent fat fromage
		frais
1		Rounded dsp caster sugar
1	t	Vanilla extract
2		250 g tins creme de marrons
		de l'Ardeche sweetened
		chestnut
		puree chilled
		Little icing sugar

INSTRUCTIONS

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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