26 March 2025
Meringue Soufflés with Chestnut Ice Cream
RecipeShare Test Kitchen
Cocoa-dusted meringue souffles filled with chestnut ice cream, hazelnut paste, and chestnut gel.
Prep time
60 mins
Cook time
60 mins
Total time
1020 mins
Servings
6
Recipe Snapshot
Rating4.7
Chef's Tips
Bake the meringues low and slow to keep them crisp without browning.
Chill the custard base thoroughly before churning for smoother ice cream.
Freeze the filled meringues briefly before serving to keep the ice cream firm.
Work quickly when filling so the meringue shells stay crisp and dry.
Tools Used
Stand Mixer(opens in a new tab)Whisk(opens in a new tab)Silicone Baking Mat(opens in a new tab)Piping Bag With Round TipSaucepan(opens in a new tab)Mixing Bowls(opens in a new tab)Food Processor(opens in a new tab)Immersion Blender(opens in a new tab)Ice Cream Maker(opens in a new tab)Spatula(opens in a new tab)
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Ingredients
Ingredients
USMetric
Meringue SouffléS
Chestnut Ice Cream
Hazelnut Paste
Chestnut Gel
Instructions
Make the meringue soufflés
- 1
Whip the egg whites in a stand mixer fitted with a whisk until foamy, then gradually add the superfine sugar and whip to a glossy, medium-stiff meringue.
- 2
Sift the confectioners’ sugar over the meringue and gently fold until smooth and shiny without knocking out too much air.
- 3
Preheat the oven to 100°C (210°F). Pipe even domes onto a silicone baking mat and snip the tops off with wet scissors. Dust with cocoa powder.
- 4
Bake for 10 minutes, then reduce the oven to 60°C (140°F) and dry the meringues for 1 hour. Cool and hollow out the centres.
Prepare the chestnut ice cream
- 1
Heat the milk, then whisk in stabilizer and half the sugar. Whisk yolks with remaining sugar.
- 2
Temper the yolks with the warm milk, then cook to 80°C (175°F).
- 3
Add chestnuts and chestnut paste. Chill 3 hours, blend smooth, churn and freeze 12–24 hours.
Make the hazelnut paste
- 1
Blend hazelnuts, confectioners’ sugar and fleur de sel in a food processor until smooth.
Prepare the chestnut gel
- 1
Make a light crème anglaise with milk and yolk. Add candied chestnuts and chestnut paste, blend smooth.
- 2
Add xanthan gum while blending. Chill until softly set.
Assembly and serving
- 1
Soften the ice cream slightly. Fill each meringue with chestnut ice cream and a little hazelnut paste.
- 2
Seal with chestnut gel and attach a second meringue. Freeze briefly if needed and serve.
Ingredients
USMetric
Meringue SouffléS
Chestnut Ice Cream
Hazelnut Paste
Chestnut Gel
Instructions
Make the meringue soufflés
- 1
Whip the egg whites in a stand mixer fitted with a whisk until foamy, then gradually add the superfine sugar and whip to a glossy, medium-stiff meringue.
- 2
Sift the confectioners’ sugar over the meringue and gently fold until smooth and shiny without knocking out too much air.
- 3
Preheat the oven to 100°C (210°F). Pipe even domes onto a silicone baking mat and snip the tops off with wet scissors. Dust with cocoa powder.
- 4
Bake for 10 minutes, then reduce the oven to 60°C (140°F) and dry the meringues for 1 hour. Cool and hollow out the centres.
Prepare the chestnut ice cream
- 1
Heat the milk, then whisk in stabilizer and half the sugar. Whisk yolks with remaining sugar.
- 2
Temper the yolks with the warm milk, then cook to 80°C (175°F).
- 3
Add chestnuts and chestnut paste. Chill 3 hours, blend smooth, churn and freeze 12–24 hours.
Make the hazelnut paste
- 1
Blend hazelnuts, confectioners’ sugar and fleur de sel in a food processor until smooth.
Prepare the chestnut gel
- 1
Make a light crème anglaise with milk and yolk. Add candied chestnuts and chestnut paste, blend smooth.
- 2
Add xanthan gum while blending. Chill until softly set.
Assembly and serving
- 1
Soften the ice cream slightly. Fill each meringue with chestnut ice cream and a little hazelnut paste.
- 2
Seal with chestnut gel and attach a second meringue. Freeze briefly if needed and serve.
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Learn More
Everything you want to know about this recipe.
Meringue Souffles with Chestnut Ice Cream
Meringue Souffles with Chestnut Ice Cream
These meringue souffles combine crisp shells with chestnut ice cream, hazelnut paste, and chestnut gel. The finished dessert is built around a cold filling inside a dry meringue shell.
Main Components
Main Components
The dessert includes:
- Cocoa-dusted meringue shells
- Chestnut ice cream
- Hazelnut paste
- Chestnut gel
Texture and Filling
Texture and Filling
The meringue shells are baked low and slow so they dry without taking on much colour. The chestnut ice cream provides the main filling, while the hazelnut paste adds a denser nut layer.
Chestnut Gel
Chestnut Gel
The chestnut gel helps close the shells and adds another soft chestnut element. Chill it until it is thick enough to spoon or pipe cleanly.
Assembly Notes
Assembly Notes
Fill the shells shortly before serving so the meringue stays dry. Freeze briefly if needed to firm the ice cream before plating.
Final Thoughts
Final Thoughts
This dessert works well when you want a make-ahead plated dessert with contrasting crisp and creamy textures.
Community Reviews
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4.7
3 ratings
5
67%
4
33%
3
0%
2
0%
1
0%
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Sophie
· Sep 21, 2025Good make-ahead dessert with a clear chestnut flavour.
Marco
· Jun 2, 2025The hazelnut paste paired well with the chestnut ice cream.
Elena
· Apr 18, 2025The crisp shell and chestnut filling worked well together.
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