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Chestnut meringue cookies served
Simple and delicious homemade chestnut meringues

Chestnut Meringue Clouds

Author: Flavelo
Recipes Cakes and Desserts
Meringue is a game of patience: we don't bake it, we dry it at a low temperature to keep the egg whites pristine and crisp. Sandwiched between two of these sweet clouds, the chestnut cream creates the perfect contrast: crunchy on the outside, meltingly soft on the inside.
🕒 Prep Time 30 mins
🍳 Cook Time 2 hrs
⌛ Total Time 3 hrs
🍽️ Servings 10 servings
🔥 Calories 280 kcal
🌍 Cuisine International

Ingredients

Equipment Needed

  • Electric Mixer - Whisking by hand is a workout you don't need.
  • Parchment Paper - Prevents sticking so the meringues slide right off.
  • Piping Bag - For shaping.

Allergen Information

⚠️ Milk
⚠️ Egg

Instructions

1 ✓

Preheat the oven to 215°F (200°F convection). Line a baking sheet with parchment paper.

Tip: Low heat is key to keeping them snow-white.
2 ✓

Whip the egg whites with the salt until soft peaks form. Gradually add the powdered sugar one spoonful at a time, whipping until very stiff and glossy.

Tip: The dissolved sugar provides structure. It's ready when you don't feel any grit between your fingers.
3 ✓

Pipe mounds or circles onto the baking sheet.

Tip: Leave some space between them. They won't spread much, but air needs to circulate.
4 ✓

Dry for 1.5-2 hours. Turn off the oven and let them cool inside with the door slightly ajar.

Tip: They are done when they easily lift off the paper and sound hollow when tapped.
5 ✓

Whip the heavy cream until stiff, then fold in the chestnut puree.

Tip: If the chestnut paste is very stiff, loosen it with a tablespoon of liquid cream before mixing.
6 ✓

Sandwich two meringues together with the cream.

Tip: Fill them just before serving, otherwise, the meringue will absorb moisture and get soft!
7 ✓

Roll the sides or dip the tops in chocolate shavings.

Tip: Looks spectacular and tastes delicious.

Recipe FAQ

Why are my meringues sticky?
High humidity in the kitchen or they didn't dry out enough. Store them in an airtight container!
Why did they crack?
The temperature was too high. Meringues hate sudden heat shock.

Ingredients

  • 4 large Egg Whites (room temperature)
  • 1 3/4 cups Powdered Sugar
  • 5 oz Chestnut Puree (sweetened)
  • 1 cup Heavy Cream
  • 1 pinch Salt
  • 2 oz Dark Chocolate (shaved)