MARRON GLACEE MERINGUE PIE

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This recipe is really easy. The marron glacee meringue pie will make a great impression if you have to prepare dessert for a dinner or a birthday. For lovers of marron glacee’ or chestnuts in general it is truly the ultimate.
It came to mind while I was driving home from work and I was looking for some ideas for a dessert to make quickly with the things I had at home. An amazing success!

Ingredients

  • 4 egg whites
  • 240-260 g of granulated sugar (Zefiro if you can)
  • a jar of chestnut jam
  • 500 ml of fresh whipping cream
  • 1 tablespoon icing sugar
  • 2-3 marron glacee’ chopped up (the package with the pieces of chestnuts is also fine, they don’t need whole ones)
  • Pastry bag (pastry bag) and smooth nozzle

Prepare the meringue by whipping the egg whites until stiff and adding the sugar little by little. Assemble them well, they must be nice and firm and full-bodied. Place the mixture in the piping bag and form two rectangles of meringue (approximately 13×20 cm) on two baking trays lined with baking paper, rolling out strips with the piping bag.

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With the rest of the meringue, form many small tufts of meringue that you will need to decorate the dessert and place them in the remaining space on the two baking trays.

Bake at 90°C for about 1 hour, 1.5 hours to dry the meringue. The small meringues should be checked first because they cook faster and when they are dry on the outside, take them away, so they will remain a little moist and tastier inside. Leave the bases in the oven until they are well cooked (they must remain white, not brown).

Take everything out and if you have dinner the next day, let it cool and store everything in a tightly closed tin.

Just before dinner, whip the 500 ml of cream with the whisk and the spoonful of icing sugar. Pour the chestnut jam into a separate bowl, add a spoonful of cream and soften the mixture.

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Add the rest of the cream a little at a time, mixing very delicately so as not to deflate it. Taste every now and then to test the flavor and stop adding cream when you like the taste (I added almost all of the 500 ml of cream).

Assembly:

Place the chestnut and cream mixture in a piping bag with a smooth nozzle of about 1 cm. Place one of the meringue bases on a serving plate and cover it with tufts of filling (about 1.5 cm). Add a little crumbled marron glacee and cover with the other layer of meringue. Cover again with tufts of filling and crumbled marron glacee and then place the small meringues to decorate your dessert. Keep it in the fridge just long enough (1-2 hours) before serving it, don’t keep it in the fridge for too many hours before otherwise the meringue will soften (it’s still good, but less crunchy).

And voià, doesn’t it look like the sweet Memole cake?

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