- 4 Egg white (120 g)
- 120 g Caster sugar
- 30 cl 35% liquid cream or whipped cream
- 25 g Icing sugar
- 300 g Chestnut paste
- 300 g Chestnut cream
- 10 cl 35% fresh cream
- French meringue: Mount the whites in snow. Add the sugar at the end and whip for a few seconds: the whites are smooth, shiny and form a "bird's beak" at the end of the whip. Using a pocket with a 10 mm plain socket, make meringue balls 7-8 cm in diameter on a baking sheet lined with parchment paper. Dry for 2 to 3 hours in a preheated oven at 100 ° C.
- Add the whipped cream with the icing sugar. Always with the spoon, form a dome of whipped cream on each meringue. Reserve 2 hours in the freezer.
- For brown vermicelli: In the bowl of a beater with the sheet, brown the chestnut paste (whip to increase its volume by incorporating air), then add the chestnut cream. Beat another 10 minutes. Soften this mixture with 10 cl of liquid cream to obtain a spread of chocolate spread. Cover vermicelli evenly with meringue and whipped cream basins, with a pocket with a vermicelli dish. Book in the fridge.