| 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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