Petit Mont Blanc Meringues

Petit Mont Blanc Meringues

To make 8


For the meringues
2 large egg whites
110 g caster sugar

For the filling
250 g Mascarpone
200 ml fromage frais
1 rounded dessertspoon caster sugar
1 teaspoon vanilla extract
500g creme de marrons de l'Ardeche (sweetened chestnut puree)
icing sugar to 'dust' at the end


  1. Preheat the oven to 300°F/150°C gas mark 2.
  2. Place the egg whites in a large bowl and whisk until the egg whites form stiff peaks.
  3. Then whisk in the sugar, adding small amounts to the egg whites and little by little continue to whisk until glossy.
  4. Divide the mixture into 8 portions evenly spaced out onto a baking sheet (with a sheet of parchment paper).
  5. Use the back of a spoon to hollow out the centres so that they form a little 'cup' to take the filling after they are baked.
  6. Put them on the centre shelf of the oven and reduce the temperature to 275°F/140°C gas mark 1 and cook for 30 minutes.
  7. Turn the oven off and leave the meringues in the oven until cold.
  8. Once cold, transfer the meringues to an airtight container until ready to use.
  9. Prepare the filling by mixing together the Mascarpone, fromage frais, caster sugar and vanilla extract. Keep covered in the fridge until needed.
  10. When ready to assemble, spoon equal quantities of the crème de marrons de l'Ardeche into each meringue and then spoon the mascarpone cream on top.
  11. To finish, sprinkle with a little icing sugar to dust over the top.