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Chestnut meringue kisses served
Airy and sweet chestnut meringue kisses, a perfect festive treat.

Chestnut Meringue Kisses

Author: Flavelo
Recipes Cakes and Desserts
Meringue is a game of patience: it is not baked but dried at a low temperature, ensuring the egg whites retain their snowy whiteness and crisp structure. Sandwiched between two such sweet clouds, the chestnut cream creates the perfect contrast: crisp on the outside, meltingly soft on the inside.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 3 hrs
🍽️ Servings 10 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Electric whisk - Whisking by hand is a herculean task.
  • Baking paper - The meringue dries on this and won't stick.
  • Piping bag - For shaping.

Allergen Information

⚠️ Milk
⚠️ Eggs

Instructions

1 ✓

Preheat the oven to 100°C (80-90°C Fan). Line a baking tray with baking paper.

Tip: Low heat is the key to the snow-white colour.
2 ✓

Whisk the egg whites with the salt until soft peaks form, then add the icing sugar a spoonful at a time, whisking until very stiff and glossy.

Tip: The dissolving sugar gives the structure. It's ready when you can't feel the grains between your fingers.
3 ✓

Pipe mounds or rings onto the baking tray.

Tip: Leave space between them; although they don't rise much, the air needs to circulate.
4 ✓

Dry for 1.5-2 hours. Leave to cool in the oven with the door slightly ajar.

Tip: It's done if it lifts easily from the paper and sounds hollow when tapped.
5 ✓

Whip the cream, then mix with the chestnut purée.

Tip: If the chestnut is very hard, loosen it with a drop of cream before mixing.
6 ✓

Sandwich two meringues together with the cream.

Tip: Fill only before serving, as the meringue absorbs moisture and will soften!
7 ✓

Roll the sides or dip the top in grated chocolate.

Tip: Spectacular and delicious.

Recipe FAQ

Why did the meringue become sticky?
The humidity in the kitchen was too high, or it didn't dry out enough. Store in an airtight container!
Why did it crack?
The temperature was too high. Meringue does not like sudden heat.

Ingredients

  • 4 pcs Egg whites (room temperature)
  • 200 g Icing sugar
  • 150 g Chestnut purée
  • 200 ml Double cream
  • 1 pinch Salt
  • 50 g Grated chocolate