Mont Blanc

Nov 3, 2026 · By VanillaGoods

Baking Cakes cupcakes Vanilla: Extract Medium

Crisp meringue nests hold whipped cream and a mound of sweetened chestnut vermicelli. It looks like a snow-capped peak. Makes 6 desserts in about 4 hr 50 min.

Prep 40 min

Cook 90 min

Cooling 2 hr 40 min

Total 4 hr 50 min

Yield 6 desserts

Diet Gluten free

Ingredients

Adjust yield

desserts

3 (99 g)egg whites, room temperature
¾ cup (170 g)granulated sugar
¼ tsp (1 g)cream of tartar
½ tsp (3 ml)vanilla extract, for the meringue
2 ½ cups (300 g)sweetened chestnut spread, store-bought
2 tbsp (30 g)unsalted butter, softened
2 tsp (10 ml)dark rum
1 ¼ cups (300 ml)heavy cream, cold
¼ cup (30 g)powdered sugar, for the cream
½ tsp (3 ml)vanilla extract, for the cream
1 ½ tbsp (10 g)powdered sugar, for the to finish

Fresh ingredient guides

ChestnutsHow to pick, season & nutrition · 59 kcal per 30 g

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Instructions

Heat the oven to 200 F (95 C). Line a tray with parchment and draw six 3 inch (7.5 cm) circles.
Whip the whites and cream of tartar to soft peaks. Add the sugar gradually, whipping to stiff, glossy peaks. Beat in the vanilla.
Spread or pipe the meringue into the circles, building up slightly at the edges.
Bake 90 minutes, then turn off the oven and leave the meringues inside 1 hour, until dry and crisp.
Beat the chestnut spread, butter and rum until smooth. Press through a potato ricer or piping tip with fine holes to make strands.
Whip the cream with the powdered sugar and vanilla to soft peaks.
Place a dollop of cream on each meringue and mound the cream into a cone.
Pipe or press the chestnut strands over the cream in a loose cover. Dust with powdered sugar and chill until serving.

Tips

Bake the meringue at a low temperature so it stays white and dry.
Assemble close to serving so the meringue stays crisp.
If the spread is too stiff to press, warm it slightly with a splash of milk.
Bake meringue fully dry; refrigerate dairy-topped dessert and eat within a day.

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Recipe FAQ

How long does it take to make mont blanc?

Plan on 40 minutes of prep and 1 hour 30 minutes of cooking, plus 2 hours 40 minutes to chill and rest. The recipe makes 6 desserts.

How should I store mont blanc?

Meringues keep airtight 1 week unfilled. Assembled Mont Blanc should be refrigerated and eaten within 1 day.

Can I make mont blanc ahead?

Yes. It needs time to chill and set, so it is a good one to make the day before you serve it.

Can I use a different form of vanilla?

Yes. This recipe uses 0.5 tsp vanilla extract, for the meringue (3 ml). Each teaspoon of pure vanilla extract can be swapped for 1 teaspoon of vanilla bean paste, the seeds of half a vanilla bean, or 1/2 teaspoon of vanilla powder. Paste and seeds add the classic dark specks.

Serve it with coffee or dessert wine.

Estimated · per serving

Nutrition

Per serving = 1 of 6 servings this recipe makes.

477 Calories / serving

23.0g Fat

63.3g Carbs

4.6g Protein

41.9g Sugar

Whole recipe (6 servings): ~2862 cal · 138g fat · 380g carbs · 28g protein · 251g sugar

Estimated values per serving, calculated from standard ingredient data. Not verified Nutrition Facts; actual values vary with brands, measurements, and preparation.