Meringue Chantilly
Dessert consisting of a meringue shell filled with Chantilly cream (whipped heavy cream).
Ingredients
plain meringue (or chocolate meringue, Swiss meringue)
to taste
Chantilly cream
to taste
Instructions
1
Molding
Use a piping bag fitted with a round tip about 2 cm in diameter to pipe the meringue into small mounds approximately 5 cm in diameter for baking.
2
Optional step
When the shells are firm enough to handle but not fully crisp, remove them from the baking sheet, press a small indentation into the flat underside with your thumb, then return them to the oven to finish baking so they can hold more cream.
3
Cooling and storage
Allow the shells to cool completely, then store them in a dry place for later use.
4
Assembly
Before serving, sandwich two shells together with Chantilly cream, then place them on their side in paper liners.
5
Decoration
Use a piping bag fitted with a star tip to pipe extra whipped cream into the gap between the two shells for decoration.
6
Optional decoration
If desired, garnish the cream with nuts or candied fruit.
