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Meringue And Marron Glace Dessert Shooters - Quick

GialloZafferano's picture
Deb shows us how to make an easy, yet elegant Christmas dessert in just 10 minutes: the meringue and marron glacé shooters!
Ingredients
  Marrons glac s 1 Cup (16 tbs), chop
  Meringues 1⁄2 Cup (8 tbs), crumbled
  Heavy cream 250 Milliliter
  Powdered sugar 50 Gram
Directions

MAKING
1. Begin by chopping the marrons glacés, once done transfer it to a bowl and keep aside.
2. Roughly crumble the meringues and keep it aside.
3. Prepare the Chantilly cream; pour into the mixer heavy cream & powdered sugar whip them.
4. Take a pastry bag fill it with the Chantilly cream and start with a layer of marrons glacés then a layer of Chantilly cream followed by one of the meringue.
5. Repeat the same steps and garnish the top with a few pieces of marron glacé.

SERVING
6. Serve it cold after a hearty meal.

TIPS
If you want, you can make a variant of the recipe using dried figs instead of marrons glacés and amaretti cookies instead of meringues.

NOTES
If you prefer adding more marrons glacés or meringues, you can subtract 2 ½ tablespoons of powdered sugar.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
French
Course: 
Dessert
Taste: 
Sweet
Method: 
Mixing
Occasion: 
Christmas
Interest: 
Quick
Preparation Time: 
20 Minutes
Servings: 
4

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