Mont Blanc

Instructions

1. 1

   For the meringue

2. 2

   Whisk the egg whites with the granulated sugar.

3. 3

   Beat them to stiff peaks so that the meringue is smooth and glossy.

4. 4

   (Optionally, this can be done in a mixer.) Add 15g of powdered sugar and gently fold with a spatula.

5. 5

   Fill a piping bag with the meringue and make two spirals of 8 cm and two spirals of 5.5cm on baking paper.

6. 6

   Bake everything at 100°C for 1 hour or 1 hour and 30 minutes.

7. 7

   For the chestnut cream

8. 8

   Soften the sheet of gelatin in cold water.

9. 9

   Beat the heavy cream and 15g of powdered sugar using a mixer.

10. 10

    Melt the gelatin in a bit of hot water in a saucepan. Then mix the melted gelatin into the cream and refrigerate for 1 hour. Pour some of the cream into two hemispherical molds.

11. 11

    Then place the smallest meringue disk, cover with the rest of the cream, and finish by placing the larger meringue disk on top.

12. 12

    Chill for 1 hour. Fill a piping bag (with small nozzles) with the chestnut cream and cover the domes that you will have unmolded.

13. 13

    (like in the photo)