Mont Blanc With Espresso Meringue

• For the espresso meringue:
• 1 cup egg whites at room temp.
• 1 cup super fine sugar
• 1 1/2 teaspoons instant espresso
• 1/2 teaspoon vanilla extract
• 1/8 teaspoon salt
• For the chestnut puree:
• 1 pound jar of chestnuts (unless you're inclined to roast & peel yourself)
• a few tablespoons of Creme de Cacao, or alternative to taste
• 1 ounce melted semi-sweet chocolate
• 1/2 cup heavy whipping cream
• sugar to taste (optional)
• For the topping:
• whipped cream
• roasted and chopped pistachio nuts
• shavings of your best semi-sweet chocolate
• fleur de sel (optional)

1. Preheat oven to 200 degrees. Line a large cookie sheet with parchment paper and set aside.
2. In a mixing bowl, combine egg whites, salt and vanilla extract. Mix in the sugar two tablespoons at a time and the espresso and beat until meringue is in stiff peaks and has a glossy sheen.
3. Spoon (a pastry bag can also be used) the meringue in dollops onto the cookie sheet. A pretty shape isn't necessary, because it gets crumbled into the serving glass later.
4. Bake for approximately 1 hour, turning the baking sheet 1/2 way through. Remove from oven and let cool. The meringue will harden further as it cools.
5. Whip up 1/2 cup of cream into a stiff peak and set aside.
6. Place the chestnuts in a food processor and pulse them until they're a mealy consistency. Add the melted chocolate and liquor and optional sugar and pulse a few more times, until you have a smooth puree.
7. Fold the 1/2 cup of whipped cream into the chestnut puree and combine well.
8. In a serving glass (I used a stemless martini) crumble some of the cooled meringue into the bottom of the glass. On top of the meringue, spoon (or if using a pastry bag squeeze) out the puree in a reverse graduating fashion (large to small), add some more crumbled meringue and finish the top off with whipped cream, pistachios, shaved chocolate. Sprinkle with a bit of sea salt on top.

egg whites, sugar, espresso, vanilla, salt, chestnuts, cacao, semisweet chocolate, heavy whipping cream, sugar, whipped cream, pistachio nuts, shavings of your best semisweet chocolate, fleur de

Taken from food52.com/recipes/7581-mont-blanc-with-espresso-meringue (may not work)