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Ingredientes
- 4 x Egg whites, room temp
- 1/8 tsp Salt
- 1/8 tsp Cream of tartar
- 1 c. Less 1 tb sugar
- 3/4 tsp Vanilla
- 3 lb Fresh chestnuts or possibly one 1lb 15 ounce can chestnut puree
- 1 x Vanilla bean (if using fresh chestnuts)
- 3/4 c. Water
- 1/3 c. Sugar
- 1Â 1/2 c. Whipping cream
- 1 Tbsp. (or possibly 2) tb sugar
- 1 tsp Vanilla
- 1 x Egg white, room temp
- 2 sqr semisweet chocolate grated
Direcciones
- FOR MERINGUE:Preheat oven to 250 deg F. Grease a baking sheet, sprinkle with flour, and mark 1 9inch circle or possibly 10 3.5 inch circles (this may require more than one baking sheet) In large bowl, beat egg whites with salt till foamy. Add in cream of tartar and beat till soft peaks form. Beat in 2 tb sugar till mix holds long, stiff peaks when beater is lifted.*Fold* in remaining sugar and vanilla. Place in pastry bag fitted with 1/2-inch plain tube and pipe 1 large round or possibly 10 small ones onto prepared sheet. Bake 1 hour or possibly till meringue is hard to the touch. If meringue(s) brown during baking, reduce heat. Transfer meringue(s) to rack and let cold. FOR CHESTNUT PUREE:Peel chestnuts using small, sharp knife and leaving inner skin. Preheat oven to 375 deg F. Place chestnuts in shallow heatproof dish and bake 10 to 15 min, or possibly till skin dries and peels off easily. Rub nuts in rough cloth to remove skins. Place peeled nuts in saucepan with vanilla bean and water to cover and bring to a boil over high heat. Reduce heat, cover and simmer 25 to 30 min, or possibly till very tender. Remove vanilla bean (it may be washed and reused.) Drain chestnuts, then put through food mill or possibly sieve, or possibly in food processor, and puree.
- Briefly boil together 3/4 c water and sugar to make thin sugar syrup, then set aside to cold. When cold, beat sufficient syrup into chestnut puree to make it thin sufficient to pipe through pastry bag but still thick sufficient to hold its shape. If using canned puree, sweeten to taste, making sure it is thin sufficient to be piped. Fit pastry bag with 1/8-inch plain tube and fill with puree. Beat cream till stiff, then add in sugar to taste and vanilla. Beat egg white in separate bowl till stiff peaks form, then fold into cream.
- Place cream mix into pastry bag fitted with star tip. Arrange meringue(s) on serving platter and pipe chestnut puree in bird's nest shape around edge of meringue. Pipe cream mix in center, piling it high. Sprinkle grated chocolate over whipped cream and refrigeratetill serving time.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 213g | |
| Recipe makes 10 servings | |
| Calories 502 | |
| Calories from Fat 134 | 27% |
| Total Fat 15.43g | 19% |
| Saturated Fat 7.16g | 29% |
| Trans Fat 0.0g | |
| Cholesterol 44mg | 15% |
| Sodium 284mg | 12% |
| Potassium 798mg | 23% |
| Total Carbs 86.52g | 23% |
| Dietary Fiber 2.3g | 8% |
| Sugars 6.99g | 5% |
| Protein 5.95g | 10% |
