About the Recipe
The first time I tasted vermicelles, I was a teenager visiting Switzerland with my mother. We were sitting in one of those cozy cafés that feel like they’ve been around forever, and when I took my first bite, I couldn’t believe my tastebuds-it was love at first bite. The delicate sweetness of chestnut purée, the richness of cream, and that light, airy texture were unlike anything I’d ever had before.
Ever since, I’ve loved recreating vermicelles at home. But I’ll admit, the traditional spaghetti-like strands aren’t always easy to make look picture-perfect. So, I decided to take inspiration from another favorite dessert of mine, the pavlova (like my Plum Pavlova recipe), and merge the two. Crisp meringue nests filled with silky chestnut cream, a dessert that feels both nostalgic and elegant.
I love how these little nests bring together my Swiss roots and my love of modern, simple plating. They’re also a beautiful way to highlight chestnuts beyond the classics- whether you’ve just roasted your own (see my blog on how to roast chestnuts at home) or you’re already a fan of cozy, seasonal dishes like my Chestnut Soup.
These chestnut pavlova nests are a sweet reminder that tradition and creativity can happily share the same plate. I hope they bring as much joy to your table as they do to mine.
The delicate, crisp texture of the meringue paired with the rich creaminess of the whipped cream and chestnut spread.
How the chestnut vermicelles (spread) adds a touch of elegance without being fussy.
This dessert feels fancy but is simple to make with just a few ingredients.
It’s naturally gluten-free, making it perfect for entertaining a variety of guests.
The individual portions make them ideal for serving at special occasions or celebrations.
What You'll Love
Can I make the meringues ahead of time? Yes! You can make the meringues up to 3 days in advance. Store them in an airtight container at room temperature, away from moisture.
What if I don’t have a piping bag? No problem! You can use a zip-top bag with a small corner cut off, or simply spoon the meringue and chestnut spread for a rustic look.
How do I keep the meringues from cracking? Make sure to let them cool completely in the oven after baking. Sudden changes in temperature can cause cracks.
Can I use a different topping instead of chestnut spread? Absolutely! You can use dulce de leche, a rich chocolate ganache, or even fruit curd as a substitute.
What if I can’t find chestnut spread? You can make your own by blending canned chestnuts (or chestnut puree) with sugar and a splash of cream until smooth.
Frequently asked Questions
Ingredints Explained
Ingredients
For the Meringue:
4 large egg whites, room temperature
1 cup (200 g) granulated sugar
1 tsp cornstarch
1 tsp white vinegar or lemon juice
1 tsp vanilla extract
For the Whipped Cream:
1 cup (240 ml) heavy cream, cold
2 tbsp powdered sugar
1 tsp vanilla extract
For the Chestnut Filling:
1 cup (250 g) chestnut spread
2–3 tbsp heavy cream (to adjust piping consistency)
Optional Garnishes:
Candied chestnuts (marrons glacés)
Chocolate shavings
Powdered sugar for dusting
Preparation
Prepare the Meringue:
Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
In a clean, dry bowl, beat the egg whites with an electric mixer on medium speed until soft peaks form.
Gradually add the sugar, one tablespoon at a time, beating continuously until stiff, glossy peaks form and the sugar is dissolved.
Gently fold in the cornstarch, vinegar, and vanilla extract.
Spoon or pipe the meringue into small nests (about 3 inches in diameter) on the prepared baking sheet, creating a slight dip in the center for the filling.
Bake for 1 hour, then turn off the oven and let the meringues cool completely inside the oven to avoid cracking.
2. Make the Whipped Cream:
In a chilled bowl, beat the heavy cream, powdered sugar, and vanilla extract until soft peaks form.
Cover and refrigerate until ready to use.
3. Prepare the Chestnut Purée:
In a bowl, mix the chestnut spread with 2–3 tablespoons of heavy cream until it reaches a smooth, pipeable consistency.
Transfer the mixture to a piping bag fitted with a tip of your choice.
4. Assemble the desserts:
Just before serving, place a dollop of whipped cream in the center of each meringue nest (or piping it if you want something fancier looking)
Pipe the chestnut spread over the whipped cream, creating a swirl.
Garnish with candied chestnuts, chocolate shavings, or a light dusting of powdered sugar if desired.
Serve:
Serve immediately and enjoy! These meringue nests are best eaten fresh, but unfilled meringues can be stored in an airtight container for up to 3 days.
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