Home-made chestnut purée

Home-made chestnut purée

Total: 4 hr 10 Min. | Active: 1 hr
vegetarian, gluten-free
Nutritional value / people: 672 kcal
, Fat: 29 g
, Carbohydrate: 93 g
, Protein: 9 g


8 people


The original recipe with guaranteed success is for 8 people. Altering the number of portions may result in alternate results. Please note that the existing quantities are not automatically adjusted in the text.

Chestnut purée

5dl milk
5dl full cream
100g icing sugar
1pinch salt
1kg frozen peeled chestnut
1parcel vanilla sugar
1tbsp lemon juice


4 fresh egg whites
2pinches salt
200g finest sugar

To decorate

½bag dark cake icing (approx. 60 g), melted
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How it's done

Chestnut purée

Boil up the milk and cream with 50 g of icing sugar, season with salt. Add the chestnuts and boil for approx. 30 mins. until soft, drain. Pass the chestnuts through a food mill into a bowl, allow to cool slightly.

Add the remaining icing sugar, vanilla sugar and lemon juice, purée, cover and refrigerate for approx. 2 hrs.


Beat the egg whites with the salt until stiff. Add half the sugar and continue beating until the egg whites becomes very stiff and glossy. Add the remaining sugar and briefly continue to beat.

To shape

Transfer the egg white to a piping bag with a serrated nozzle (approx. 10 mm in diameter). On a baking tray lined with baking paper, pipe 8 meringues each approx. 8 cm in diameter.

To bake/dry

Bake for approx. 10 mins. in the lower half of an oven preheated to 150°C. Reduce the heat to 80°C and allow the meringues to dry out for approx. 1 hr. Then switch the oven off and leave the meringues to cool in the oven with the door open.

To decorate

Cut the meringues in half crosswise. Squeeze the chestnut mixture onto the meringue bases through a vermicelli press, place the meringue lid on top. Garnish the meringue with chocolate.

Good to know
Serve with: Double cream
Tip: Use kirsch instead of lemon juice.


Beating egg whites

Beating egg whites

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