Mont Blanc meringue kisses recipe
These eye-catching meringue kisses are so decadent, you'll think you're gliding down the fresh slopes of Mont Blanc itself.
Key information
Preparation time: 30 minutes
Cooking time: 60 minutes
Serves: 40 meringues
Recipe difficulty rating: Medium
Allergens: Remember to provide a list of potential allergens for each item served at your Coffee Morning event so people can clearly see what ingredients they contain. You can use our cake labels, but make sure you write clearly in block capitals and black ink.
Ingredients
Equipment
2 large baking sheets lined with baking parchment
Electric whisk or food mixer with whisk attachment
For the meringue
120g free-range egg whites (approx. 3 large egg whites)
Pinch of salt
200g icing sugar
1 heaped tsp cocoa powder
For the filling
1 x 250g tin of sweetened chestnut spread
300g double cream whipped to very soft peaks
½ tsp vanilla extract
1 or 2 tbsps brandy (optional)
How to prepare Mont Blanc meringue kisses
- Preheat oven to 120ºC Fan/140ºC electric/Gas Mark 1
- Whisk egg whites with pinch of salt until foamy then add the icing sugar 1 tbsp at a time whisking well between each addition until meringue is glossy and thick.
- Sift the cocoa over the meringue and with large metal spoon fold the meringue over the cocoa a couple of times only (you are not aiming to mix the cocoa in completely, only to create some attractive streaks).
- Attach the baking parchment to the baking sheets using a little meringue at each corner.
- Using a large piping bag (or two teaspoons if piping bag not avail), pipe 3cm meringues in neat lines on the baking sheet.
- Place the meringues in the oven, turn the temperature down to 100°C. Fan and bake for around 1 hour until dry. Remove from oven and cool on wire rack.
- To make the filling, empty chestnut puree into large bowl, add the vanilla extract and brandy and mix well.
- In a separate bowl, whip the cream to very soft peaks. Fold the whipped cream in two batches into the puree.
- Pipe or spoon the filling onto half the meringues and sandwich together with the remaining halves.
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