You will need a flexible six hole pan for this recipe.
🌰🌰🌰🌰 R E C I P E 🌰🌰🌰🌰
1) Make the meringue:
Beat 4 egg whites and a 1/8 teaspoon of sea salt in a large bowl until smooth.
Add 1/6 teaspoon cream of tartar and beat for a few seconds.
Add 1 small cup of sugar and 3/4 teaspoon of vanilla and beat a few seconds.
Put in a pastry and pipe 1 large round into a baking sheet.
Bake 1 hour until the meringues are firm.
2) Make the whipped cream:
Beat 1/2 cup of whipping cream with 1 tablespoon of sugar and 1 tablespoon of vanilla.
In a new small bowl beat 1 large egg white and fold it into the cream.
Place this mixture into a pastry bag.
3) Take your flexible six hole pan and fill the holes with whipped cream. Then put a meringue in each hole. Put the dish into the freezer for an hour.
4) Chestnut spread - the final note
Fit 400g of our organic chestnut cream “the classic one” into a pastry bag.
Remove the six hole pan from the freezer and put each preparation on a plate.
Pipe chestnut cream around the edge of the meringue.
(You can add dark chocolate chips on the top)
Picture by @750grammes