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Petit Mont Blanc

A bite-size version of a French classic is fitting for the cool seasons.

  • Yield: Makes about 8 dozen

Source: Martha Stewart Weddings, Fall 2000

Ingredients

Directions

  1. Bake Meringue Nests and make Simple Syrup as directed. Place syrup and puree in food processor fitted with the blade attachment; pulse until smooth, about 30 seconds. Transfer to pastry bag fitted with #133 ''grass'' tip. Hold bag above meringues, and squeeze; let filling fall into 1-inch-tall mounds. Top with chestnut slice; serve immediately.

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