Chestnut Pavlova Mont Blanc Meringues

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Separate the egg whites from the yolk, one egg at a time.

Combine the vinegar and the cornflour with the sugar.

Whisk the egg whites until they become firm.

Add half of the dry ingredients and whisk.

Add the rest of the dry ingredients.

Whisk until it forms a stiff peak.

Draw on 2 sheets of parchment paper a circle using a small plate.

Place the parchment papers in 2 baking tins.

Shape 2 round meringue following the lines of the circle on the parchment papers, using half batter for each meringue.

Bake them at 300°F (150°C) for 1 hour.

Whip the cream with a whisk until stiff.

Fill the cream in a piping bag.

Push the cream toward the nozzle by twisting the opposite end.

Place the first meringue on a serving dish.

Spread the mousse over the first meringue.

Overlay the second meringue ring.

Pipe over the cream.

Decorate with pieces of Marrons Glace.

Let it rest in the fridge for at least 3 hours before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens