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Meringue Spheres with Chestnut Cream by Paul-Arthur Berlan is a simple and delicious Christmas dessert. Spoil yourself, spoil Santa and spoil your guests with the edible "snowballs". Make your Christmas table magical! Christmas Recipes; Cookie Recipes; Meringue Recipe #cookies #cookierecipes #meringues #christmas #christmasrecipes #christmasdesserts #holidayrecipes #christmasgifts #meringuecookies |Full recipe at www.bakinglikeachef.com

Meringue Spheres with Chestnut Cream by Paul-Arthur Berlan

  • Author: Paul-Arthur Berlan
  • Total Time: PT3H
  • Yield: 6 1x
  • Category: Cookies
  • Method: Baking
  • Cuisine: French

Description

Meringue Spheres with Chestnut Cream by Paul-Arthur Berlan is a simple and delicious Christmas dessert. Spoil yourself, spoil Santa and spoil your guests with the edible “snowballs”. Make your Christmas table magical!


Scale

Ingredients

For the meringue:

  • 3 egg whites
  • 100 g caster sugar
  • 100 g icing sugar

For the chestnut cream:

  • 100 g chestnut cream
  • 100 g whipping cream
  • 50 ml old rum

For the decoration:

  • 1 combawa (or lime)

Instructions

  1. Heat the oven to 195 degrees F/90 C.
  2. To make the meringue, beat the egg whites till they are mounted. Gradually add the caster sugar and whisk to get the glossy meringue. Stir in the icing sugar with a rubber spatula *. Place the meringue in a pastry bag * with the cut end and push the mixture in cavities of spherical  silicone molds. Smooth the meringue on the whole hemisphere with the back of a tablespoon. Bake for 3-4 hours. Take the meringues out of the oven and let cool down. Then carefully remove the meringue half spheres from the molds.
  3. To make the chestnut cream, whip the whipping cream to get a whipped cream. Stir in the chestnut cream and old rum.
  4. To assemble meringue spheres, make small dots with the chestnut whipped cream on a serving platter and place over half spheres (it helps to fix meringue spheres). Garnish half spheres with the cream and place another half sphere on top to form a ball. Sprinkle meringue spheres with icing sugar and combawa (or lime) zest.

Notes

  • The chief’s advice: peel the bark of a clementine by leaving the minimum of white, a source of excessive bitterness. Place peels in a saucepan with the cold water and sugar, then bring to a boil. Cook clementine peels for 90 minutes. Drain them and cut into thin strips. Place one clementine stip on top of the chestnut cream and cover with a half sphere.
  • Replace a combawa with a lime.
  • Bake the meringue half spheres, placing the silicon molds on the oven racks (do not place moulds on a baking sheet).
  • Check meringue half spheres for readiness in 2.5 hours (it might be enough). The meringue is ready once it is crispy to touch.
  • Make meringue spheres the day before serving.

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