Spoil Santa and yourself with this unique meringue spheres filled with the chestnut whipped cream. Resembling snowballs, they make a gorgeous Christmas dessert. Want to serve it all-year-round? There is such an option too!
Total Time:3 hours
For the meringue:
3 egg whites
1/3 cup + 5 1/2 teaspoons (100 g) granulated sugar (see note #1)
2/3 cup + 2 tablespoons (100 g) icing (powdered) sugar
To make the meringue, beat egg whites in a stand mixer or using an electric mixer till they are mounted. Gradually add caster (granulated) sugar and whisk to get the glossy meringue. Stir in the icing (powdered) sugar with a rubber spatula. Place the meringue in a pastry bag with the cut end or Ateco plain pastry tip 806 and push it in the cavities of half-sphere molds. Smooth the meringue on the whole half-sphere with the back of a teaspoon, place silicone molds on the oven rack and bake for two hours. Take the meringues out of the oven and let cool down. Then carefully remove the meringue half-spheres from the molds.
To assemble meringue spheres, make a small dot with chestnut whipped cream on a serving platter and fix a meringue hemisphere. Garnish this and another hemisphere with cream and place one on top of another to form a ball. Sprinkle the meringue dessert with icing (powdered) sugar and lime zest. Assemble the rest of the baked hemispheres in the same way.
Process granulated white sugar in a food processor for 1 to 2 minutes to make it superfine.
Please, read eight tips to make French meringue in the post.
Bake meringue half-spheres, placing silicone molds on the oven racks, but not on a baking sheet.
To even the base of meringue half-spheres, use a cheese or zester grater. This way, meringue hemispheres will match perfectly to each other while assembling the dessert.
Make meringue half-spheres in advance and fill them with cream on the day of serving.