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 powdered sugar
• 200 ml fresh whipping cream
• 200 g chestnut cream (ready-made or homemade)
• A pinch of salt

Preparation

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

Trivia

Chestnut cream, typical of the confectionery tradition especially in the Italian and French alpine area, can be made by slowly cooking peeled chestnuts with sugar and vanilla until obtaining a soft and velvety spreadable cream.

For an even more Italian touch, you could flavor the whipped cream with a pinch of vanilla or amaretto liqueur, which pair beautifully with the flavor of chestnuts. Enjoy your dessert!