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
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.