Ingredients

• 2 Large egg whites
• 0.5 cup Granulated sugar
• 1 pinch Salt
• 400 g Unsweetened chestnut purée
• 0.5 cup Powdered sugar (for chestnut cream)
• 0.25 cup Whole milk
• 1 tsp Vanilla extract
• 1 tbsp Dark rum (optional)
• 1.5 cups Heavy cream (cold)
• 2 tbsp Powdered sugar (for Chantilly)

Instructions

1. 1

   Prepare Meringues: Preheat oven to 200°F (95°C). Line a baking sheet with parchment paper. In a clean, grease-free bowl, whisk egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar, continuing to whisk until stiff, glossy peaks form. Pipe or spoon 6-8 small meringue discs (about 2-3 inches diameter) onto the prepared baking sheet.

2. 2

   Bake Meringues: Bake for 60-90 minutes, or until the meringues are dry and crisp. Turn off the oven and leave them inside to cool completely for at least an hour, or overnight, with the door slightly ajar.

3. 3

   Make Chestnut Cream: In a bowl, combine the unsweetened chestnut purée, 1/2 cup powdered sugar, whole milk, 1/2 teaspoon vanilla extract, and optional rum. Mix well until smooth and creamy. If the purée is very thick, you can add a tiny bit more milk, one teaspoon at a time, until it's a pipeable consistency. Transfer the chestnut cream to a piping bag fitted with a vermicelli or small star nozzle.

4. 4

   Whip Chantilly Cream: In a chilled bowl, whip the cold heavy cream with 2 tablespoons powdered sugar and the remaining 1/2 teaspoon vanilla extract until medium-stiff peaks form. Do not over-whip. Transfer to a piping bag fitted with a large star nozzle.

5. 5

   Assemble the Base: Place one cooled meringue disc on each serving plate.

6. 6

   Pipe Chestnut Vermicelli: Starting from the outer edge of each meringue disc, pipe the chestnut cream in concentric circles, building up a cone-like mound. Create a 'mountain' shape with a small opening at the peak for the whipped cream.

7. 7

   Add Chantilly 'Snow': Pipe a generous dollop or swirl of Chantilly cream on top of the chestnut 'mountain,' resembling a snow-capped peak.

8. 8

   Chill and Serve: Refrigerate the Mont-blancs for at least 30 minutes before serving to allow the flavors to meld. Garnish with a sprinkle of cocoa powder or candied chestnut if desired.