Christmas Meringue Spheres
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
- Yield: 6 1x
- Category: Cookies
- Method: Baking
- Cuisine: French
Ingredients
Scale
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
For the chestnut whipped cream:
- 2.6 oz (75 g) chestnut cream
- 2/3 cup (150 g) whipping cream
- 1 1/2 teaspoons dark rum
For the decoration:
- 1 tablespoon icing (powdered) sugar
- 1 lime, zest
* If needed, please refer to Baking Conversion Charts.
Instructions
- Preheat oven to 185 F/85 C.
- 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 make chestnut whipped cream, whip whipping cream to get whipped cream. Stir in the chestnut cream and dark rum using a rubber spatula.
- 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.
Notes
- 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.
Nutrition
- Serving Size: 1 meringue sphere
- Calories: 255
- Sugar: 40.7 g
- Sodium: 25 mg
- Fat: 7.8 g
- Saturated Fat: 4.8 g
- Carbohydrates: 44.1 g
- Fiber: 0 g
- Protein: 2.3 g
- Cholesterol: 28 mg