epicurious
Mont-Blanc
A heavenly mix of textures—crunchy, airy, creamy—meets the nutty flavor of chestnuts in the classic Mont-Blanc, which is popular in France.
👥 8 Servings⏱️ Prep & Cook: 3h 10m🔥 Cook: 45 min👤 Clotilde Dusoulier📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●baking sheet
- ●oven
- ●bowl
- ●whisk
📝 Preparation Steps
1
Prepare the meringue ⏱️ 4 hours before serving: Position racks at the upper and lower thirds, preheat the oven to 225°F, and line 2 baking sheets with parchment paper.
2
In a small bowl, combine the granulated sugar and powdered sugar. In the bowl of a stand mixer fitted with the whisk attachment, combine the egg whites, cream of tartar, and salt. Beat the egg whites on low and then medium speed, until they form medium peaks. Whisk in one third of the sugar mixture and continue beating on medium speed as you sprinkle in the remaining sugar, a little bit at a time. The meringue is ready when it is glossy and forms stiff peaks; this will take about ⏱️ 10 minutes.
large egg whites, at room temperature3
3
Transfer it to a piping bag fitted with a ½-inch plain or star tip. Working in a tight zigzag, pipe the meringue onto one of the baking sheets to form 4 long rectangles about 1½ × 12 inches.
4
Pipe the rest of the meringue into 1-inch dots on the second baking sheet; you should have enough to make about 60. (You won’t be needing them for this recipe; when baked, serve with coffee or ice cream.)
5
Bake until the meringues are completely set and detach from the parchment paper easily, 1½ to ⏱️ 2 hours, switching the positions of the sheets top to bottom and back to front halfway through. If the meringues begin to color, reduce the oven temperature slightly.
6
While the meringues are baking, clean the piping bag and tip. Clean the mixer bowl and whisk and put in the fridge to chill.
7
Remove the meringue rectangles carefully from the parchment paper and cool on a rack.
8
Put the chilled heavy cream in the chilled mixer bowl. Snap on the whisk attachment and start whisking the cream on medium-low speed, then increase the speed slightly every ⏱️ 30 seconds or so, until the whisk leaves clear traces in the cream and the cream forms beautiful, firm peaks when you lift up the whisk, 4 to ⏱️ 5 minutes total. Transfer to the piping bag fitted with the tip you used for the meringue.
heavy cream, chilled1 cup
9
Just before serving, spoon the chestnut cream into a sturdy sandwich bag and chase out the air as you close it. Snip a tiny (1 mm) opening in one corner; this will be your “vermicelli” piping bag.
10
Arrange the 4 rectangles of meringue on a serving dish large enough to accommodate them. Pipe whipped cream along the length of each meringue. Working your way from one end of a rectangle to the other, pipe vermicelli of chestnut cream in a tight side-to-side movement to conceal the meringue and whipped cream.
11
Bring whole to the table and slice into thirds or quarters depending on appetite.
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