Ingredients
Meringue française with 2 whites & 125 g sugar
200g Chestnut Paste
50 g 3 1/2 Tbs softened butter
Whipped cream with 1C heavy cream 2Tbs (25g) sugar and 1 pinch vanilla sugar
Preparation
Preheat oven to 275F (130C) Make a french meringue and pipe out 6 balls 6cm in diameter and 3cm high. Bake for 5 minutes and then lower the heat to 190-210F (90-100 C) and bake for 4 hours. The meringues should puff up slightly. Make the Chantilly, cover each meringue with chantilly and freeze for 30 minutes. Mix the chestnut paste with butter without overworking and using a douille à nid cover the chantilly with chestnut spaghetti. Sprinkle with icing sugar before serving
