Chestnut Meringue Nests
8
Product(s) Used
Special Diet
Gluten-FreeCourse
DessertMain Ingredient
EggsOccasion
Entertaining, HolidaysIngredients
For the Meringues:
- 4 large egg whites room temperature
- 1 cup granulated sugar (200g)
- 1/2 teaspoon cream of tartar
- 1 tablespoon cornstarch
- 1 teaspoon vanilla extract
For the Chestnut Cream:
- 7 ounces roasted peeled, and cooked chestnuts
- ¾ cup half and half or coconut cream for dairy-free, or more if needed
- 4 tablespoons powdered sugar divided
- 1 tablespoon San-J Tamari
- 2 teaspoons pure vanilla extract
- 1 cup heavy cream
For the Chocolate Tamari Sauce:
- 1 cup dark chocolate chips or chopped dark chocolate (170g)
- ½ cup heavy cream or coconut cream (for dairy-free)
- 1 tablespoon San-J Tamari
Directions
Meringues:
- Preheat the oven to 225°F (110°C). Line a baking sheet with parchment paper.
- In a clean mixing bowl, beat the egg whites on medium speed until foamy. Add the cream of tartar and continue to beat until soft peaks form.
- Gradually add the sugar while beating on high speed until stiff, glossy peaks form. Gently fold in the cornstarch and vanilla extract.
- Spoon or pipe the meringue mixture onto the prepared baking sheet into 8 nests
- Bake for 1.5–2 hours or until the meringues are dry and can be lifted from the parchment. Let them cool completely.
Chestnut Cream:
- Combine chestnuts, half and half, and 2 tablespoons powdered sugar in a medium saucepan and bring to a gentle simmer. Simmer for 15 minutes, stirring occasionally, or until thickened and chestnuts are tender. Blend until smooth in a food processor or bender. Add the tamari and 1 teaspoon vanilla and blend. Let cool completely.
- Whip heavy cream with 2 tablespoons powdered sugar and 1 teaspoon vanilla. Add about ¾ of the whipped cream to the chestnut mixture and whisk well.
Chocolate Tamari Sauce
- Place chocolate chips in a heatproof bowl. Heat the heavy cream over medium heat until just beginning to simmer (do not boil). Pour the hot cream over the chocolate and let it sit for 2 minutes. Stir until the mixture is smooth and glossy. Add the tamari and stir until fully combined.
- To assemble, spoon or pipe the chestnut cream onto the cooled meringues. Drizzle or spoon the chocolate tamari ganache over the top, top with the remaining whipped cream, and serve with the extra chocolate sauce on the side.
