|8 persons All levels|
> 6 egg whites
|MERINGUES | prepare the day before ||
1 | 6 egg whites at room temperature, | take them out at least 3-4 hours before from the fridge | beaten to a firm snow.
2 | Add in 5 times at the end double the weight of the egg whites fine sugar, if not grind it... | in no case add a 1 pinch of salt that brings out the water and destabilizes the meringue |
3 | With a socket pastry bag form 3 discs of 23 -24 cm approx on 3 plates covered with parchment paper.
4 | Cook 1h 30 | dry egg whites | in a preheated oven to 110 degrees. | hot air |
5 | The meringue is cooked when it is easily peeled off the paper ... stop the oven and leave the meringues in it all night long.
6 | The next day beat the cream firmly to a whipped cream. Add 1 to 2 paquets of support cream mix with the mascarpone and 4 tablespoons of chestnut cream. Mix | not all as leave some ribbons of chestnut cream | everything with a spatula.
› When ready to cover the first disc with this mixture, add some chilled candied chestnuts.
› Likewise for the second disc, put on the third disc with a spatula cover the tower and the top it off with the cream mixture.
› Sprinkle with the shaved and dry roasted almonds tapered, garnish the center with one or two glazed chestnuts.
› Keep in the fridge until serving.