Double Meringues with Whipped Cream and Chestnut Cream

The recipe for double meringues with whipped cream and chestnut cream is a delicious and refined dessert. Here’s how to prepare them:

Ingredients

• 4 egg whites
• 200 g of powdered sugar
• 200 ml of fresh cream to whip
• 200 g of chestnut cream (ready-made or homemade)
• A pinch of salt

Preparation

1. Preheat the oven to 100 °C.
2. In a clean bowl, whip the egg whites with a pinch of salt until they start to foam. Gradually add the powdered sugar and continue to whip until you get a shiny meringue that forms stiff peaks.
3. Line a baking tray with parchment paper and, using a pastry bag, form small meringues of the desired size, remembering to leave some space between them.
4. Bake the meringues for about 1 hour and 30 minutes, or until they become dry and crunchy on the outside but still soft on the inside. Let them cool completely in the turned-off oven with the door open.
5. In the meantime, whip the fresh cream until it is firm.
6. When the meringues have cooled, prepare the dessert by assembling the double meringues. Spread a little chestnut cream on a meringue, add a spoonful of whipped cream and cover with another meringue.
7. Serve immediately to enjoy the crunchiness of the meringue contrasted with the softness of the whipped cream and chestnut cream.

Fun Fact

Chestnut cream, typical of the sweet-making tradition especially in the Italian and French Alpine area, can be made by slowly cooking peeled chestnuts with sugar and vanilla until a soft and velvety spreadable cream is obtained.

For an even more Italian touch, you could flavor the whipped cream with a hint of vanilla or amaretto liqueur, which go wonderfully well with the taste of chestnuts. Enjoy your dessert!