Meringues with chestnut cream
The sweetness of crispy meringue is balanced by a creamy, sweet-savoury chestnut mousse, made distinct with the addition of naturally brewed Kikkoman soy sauce. Add some crunchy nuts, and this combination tastes like heaven!
4 egg whites – 200 g caster sugar – 1 tsp potato starch – 1 tsp lemon juice – 1 pinch of salt
Place the egg whites in a mixer bowl. Whip them into stiff peaks, gradually adding 1 teaspoon of sugar at a time. When the meringue is whipped and all the sugar is added, stir in the lemon juice, salt and potato starch. Mix briefly to combine the ingredients.
Transfer the meringue into a pastry bag and shape nests on a baking sheet lined with parchment paper. Place them in an oven preheated to 160 degrees Celsius, then immediately reduce the temperature to 100 degrees Celsius. Cook the meringues for 1 hour.
400 g uncooked chestnuts – 40 ml rum – 1 vanilla bean – 400 ml milk – 2 tbsp icing sugar – 1 tbsp Kikkoman Naturally Brewed Soy Sauce
Score the chestnuts with a sharp knife. Pour boiling water over them and cook for 20 minutes. Remove the chestnuts, let them cool, and peel them.
Put the peeled chestnuts back into the saucepan. Pour in the milk, add icing sugar, vanilla bean seeds, and cook until soft. Transfer to a blender, add rum, soy sauce, and blend into a smooth cream.
250 ml double cream – 1 tsp icing sugar – 10 g milk chocolate, grated – 2 tbsp chopped pecans
Whip the cream with icing sugar until it forms stiff peaks.
In the centre of each meringue, spoon about a tablespoon of chestnut cream, then top it with whipped cream. Sprinkle with grated chocolate and chopped pecans.
You can use ready-to-use cooked chestnuts purchased at the store.
Recipe as PDF
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