Almond Meringue Dessert
|Sugar||1 1⁄2 Cup (24 tbs)|
|Slivered blanched almonds||1⁄4 Cup (4 tbs)|
|Fresh chestnuts/1 can approximately 16 3/4 ounce unsweetened chestnut puree||1 Pound (With Vanilla Extract)|
|Vanilla extract||5 Drop|
|Butter||1⁄4 Cup (4 tbs)|
|Sifted confectioners sugar||1⁄2 Cup (8 tbs)|
|Heavy cream||1 1⁄4 Cup (20 tbs)|
|Slivered blanched almonds||2 Tablespoon|
Cut out three rounds, approximately 7-8 inches in diameter, of waxed paper.
Oil each round very lightly and put on to flat cookie trays.
Beat the egg whites until very stiff then gradually beat in half the sugar.
Fold in nearly all the remaining sugar.
Pipe or spread the meringue over the oiled waxed paper to give neat rounds.
Sprinkle with the almonds and remaining sugar.
Dry out the meringues for 2 1/2-3 hours in a very slow oven, 225-250°F.
Lift the meringue rounds off the trays while still warm.
Carefully peel away the paper, then transfer to wire cooling trays.
When cold store in an airtight tin, separating the rounds with waxed paper.
The cooked meringue rounds can be stored in an airtight tin for several weeks.
To make the filling, slit the skins of the well-washed chestnuts and either simmer in water for nearly 10 minutes or roast in a hot oven for nearly 15 minutes.
Remove both outer shells and brown skin while warm.
Put the nuts into a pan with a little water and vanilla extract and simmer until tender, then puree.
Blend the fresh or canned chestnut puree into the creamed butter and sugar, if using.
Whip the cream until firm enough to pipe.
Spread the first round of meringue with half the chestnut puree, put on the second round and top with whipped cream.
Add the third round of meringue, and top this with the rest of the chestnut puree.
Decorate with a piped border of cream and the almonds.