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Roman recipes

Segni chestnuts, meringue and frsh cream puree


1 kg Segni chestnuts
300 grams brown sugar
Half shot glass Rum liqueur
1 litre whole milk
1 vanilla stick
300 grams cream
300 grams fresh egg whites
500 grams sugar
A bit of salt
A bit of vanilla
8 marron glace
Cocoa in powder

Boil the chestnuts and take out peel and internal film. Put them in a tureen and add milk. Mash them with a wooden spoon, until you get an homogeneous and solid dough, that you will sift.

In the meantime put sugar on the fire at a medium heat, wet it with little water, add vanilla lengthwise (so that it gives off its seeds) and you should get a liquid syrup, mixing with a wooden spoon.

For the meringues: egg white have to be fresh and worked at room temperature, without egg-yolk trace.

Put egg white in a bowl with salt and vanilla, start whipping them using an electric whisk until they get inflated; slowly add sugar and continue whipping until, the albumen gets solid and shiny. With a sac a poche make meringues of your favourite shape, on the oven paper and put into the preheated oven  at 100 degrees for about 2 hours. In order to show it, place the chestnuts cream in glass cups. Decorate with meringues and finish with whipped cream and a marron glace. Dust gently with cocoa.