Montblanc
Montblanc—or Montebianco, as it’s known in Rome—is the kind of dessert that Romans eagerly await every autumn, heralding the arrival of chestnut season. This nostalgic sweet rains velvety chestnut purée over airy meringue and cloudlike whipped cream, mimicking the snow-capped peaks of the Alpine mountain it’s named after. Roman pastry shops proudly display it in their windows from October through the holidays, and many of these desserts end up on trattoria credenzas, ready to be sliced and served. It’s a dessert that carries an air of old-school elegance and pure comfort.
11 ingredients
Prep: 25 mins
Cook: 1 hr 50 mins
Montblanc
Ingredients (11)
Ingredients (11)
For the meringue
For the chestnut purée
Instructions
Preheat the oven to 200 °F. Line a baking sheet with parchment paper.
Make the meringues: Beat the egg whites (3 large) in a clean, dry bowl with a handheld electric mixer (or in the bowl of a stand mixer fitted with the whisk attachment) on medium speed until frothy.
Add the salt (1 pinch), then gradually add the granulated sugar (¾ cup), 1 tablespoon at a time, increasing the speed to high.
Beat until stiff, glossy peaks form and the sugar is fully dissolved (rub a bit between your fingers to check—there should be no grit, 5 to 7 minutes.
Using a spoon or a piping bag, form six small rounds about 3 inches in diameter on top of the parchment. Smooth the tops slightly if needed.
Bake until the meringues are dry and easily lift off the paper, 1 1/2 to 2 hours.
Turn off the oven and let them cool completely inside with the door cracked open.
Make the chestnut purée: Combine the chestnuts (1 lb), milk (¾ cup), granulated sugar (½ cup), vanilla (1 tsp), and salt (1 pinch) in a medium saucepan over low heat.
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