CakeChristmas
CakeChristmas
Presentation of a portion of the prepared portions. Small low crowns of white meringue, chantilly and vermicelli of beige chestnut. Visible central hole and an candied chestnut lying on the side, no sharp dome or hanging decor.
Suggestion for presentation

Cute & Kawaii / Meringues & cabbages

Chestnut Mont Blanc Wreaths

A recipe by CakeChristmas / Updated on 30 October 2026.

The meringue and cream are raised in rings, keeping a central hole; an candied chestnut becomes a small crown knot.

6 low meringue and chestnut crowns, visible central hole / Dry meringue, whipped cream and fine poaching

6Indicative portions
50 minPreparation
1 h 25Baking
2 hRest & Cooling
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The meringue and cream are raised in rings, keeping a central hole; an candied chestnut becomes a small crown knot.

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Original quantity: 6 servings.

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Preparation

  1. Stir the whites with the sugar. Pipe six 8 cm meringue rings, with a 2 cm central hole, 1.5 cm thick. Dry 1 hour 15 minutes to 1 hour 25 minutes at 100 °C and then cool in the oven.
  2. Mix the chestnut cream, puree and soft butter until smooth. Strain if necessary to be able to Pipe fine filaments.
  3. Whisk cream with icing sugar. Pipe a ring of chantilly on each meringue crown, keeping its center open. Refrigerate for 20 minutes.
  4. Cover the whipped cream with fine strands of chestnut mixture, keeping the total height to about 4 to 4.5 cm and leaving the central hole open. Keep the centre open. Serve any cream or chestnut mixture that would overflow in a separate small dish.
  5. Lay half a candied chestnut flat on one side of each ring. Serve fresh the same day.

Preserve and Serve

To be assembled on the same day; maximum 24 hours in the refrigerator.

Baking tips for this recipe

  • Use a clean bowl and whisks, without a trace of fat, to whisk the whites.
  • Follow the order of sugar addition and step-by-step temperatures: they depend on the preparation.
  • Stop whipping to the texture described in the recipe; do not add any cooking or drying that is not provided for in the steps.

Substitutions and variations

To replace a main ingredient, choose another sheet designed with the one you want to use. Changing the proportions of fat, sugar or liquid can change the hold of the dessert.

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