Mont Blanc

Instructions

1. Preheat oven to 275F (130C)
2. Make a french meringue and pipe out 6 balls 6cm in diameter and 3cm high. Bake for 5 minutes and then lower the heat to 190-210F (90-100 C) and bake for 4 hours. The meringues should puff up slightly.
3. Make the Chantilly, cover each meringue with chantilly and freeze for 30 minutes.
4. Mix the chestnut paste with butter without overworking and using a douille a nid cover the chantilly with chestnut spaghetti.
5. Sprinkle with icing sugar before serving