Ingredients

Features

Description

Preheat oven to 180 C. Put the pan on baking paper and grease with vegetable oil. Beat egg whites with sugar for 3 minutes with a corolla, then add powdered sugar, vinegar, starch, vanilla and whip another 4 minutes The foam must be very hard, shiny, it should be pointed tip formed. Carefully add the nuts. 12 cones of the same size place on a baking sheet at a distance of 5 cm from each other.

Reduce the oven temperature to 140 C, put in her meringue and dried for 35 minutes rather than bake. Open the oven door briefly to let a little heat, and then leave the meringues in the oven has cooled for 2 hours.

the cooled meringue carefully separate from the baking paper.

Before serving, melt the chocolate in a water bath. Whip the cream. Chestnut puree, mix 4 tablespoons of cream to obtain a homogeneous mass, and connect it with chocolate. Spread one half of meringue with chocolate, the second — cream and connect halves.

Translated by site: wday.ru