CakeChristmas
CakeChristmas
Part of the portions: small low white monts, discs of meringue below and above, chestnut cream poached in large cords on the sides. A white lid rests next to it and reveals the Chantilly and an candied chestnut in the center.
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Sets to reveal / Meringues & cabbages

Meringue-Topped Mont Blanc Desserts

A recipe by CakeChristmas / Updated on 30 October 2026.

A meringue lid hides the chantilly and the candied chestnut in the center of a wreath of chestnut cream.

6 white monts of 7 cm with lid of meringue / dry meringue, whipped cream and fine poaching

6Indicative portions
45 minPreparation
1 h 15Baking
1 hour 30 minutesRest & Cooling
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Twelve discs are cooked: six bases and six lids. The low cord chestnut supports the lid above the chantilly.

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Original quantity: 6 servings.

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Preparation

  1. Stir in the whites by adding the sugar gradually. Pipe twelve discs of 7 cm, about 6 to 8 mm thick, spreading the meringue without looking for thick discs. Cook 1 hour 15 minutes at 100 °C, then cool in the oven for 1 hour. If meringue remains, cook it next to it in small sticks.
  2. Mix chestnut cream, puree and soft butter until smooth. Whisk cold cream with icing sugar.
  3. Pipe a thick ring of chestnut cream around the edge of six cooled discs. Place the whipped cream in the centre, then add half a candied chestnut to each centre. If needed, pipe another ring of the remaining chestnut mixture just above the whipped cream, keeping the filling no more than 3 to 4 cm high. If a surplus remains, serve it in a small ramekin next to it rather than mounting the desserts higher.
  4. Lay the six lids flat on the rings of chestnut cream. Refrigerate 30 minutes. At serving time, remove a lid and place it alongside to reveal the white whipped cream and candied chestnut.

Preserve and Serve

24 hours in the refrigerator; the meringue softens with the filling.

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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