Christmas stump with espresso, meringue and glaced chestnuts

Preheat the oven to 230 ° C. Split the proteins of the egg yolks. Beat the egg yolks with 2 tbsp granulated sugar until a white and frothy mixture. Beat the egg whites into foam. Start at low speed and increase the speed as you add 150 g of granulated sugar. Keep beating until you no longer feel sugar granules between your fingers. Add the egg yolks and the sifted flower. Mix carefully.

Put the dough in a piping bag. Spray the dough in rolls at ± 5 mm apart, lengthwise, on the oven plate covered with baking paper. Dust generously with flour sugar. Bake in the oven for 5 minutes. Turn the biscuit on a damp and wrestled kitchen towel. Do not remove the baking paper and let cool on a flat surface.

Beat the cream stiff with the instigated coffee and 2 tbsp granulated sugar. Place the biscuit on a new sheet of baking paper, with the ribbed side at the bottom. Brush with the cream. Stamp the glaced chestnuts (keep some separate for the finish) and divide them over the cream. Roll carefully but very tightly, using the baking paper. Leave well covered at least 3 hours in the fridge.

Cut the ends of the Christmas rank, place it on a serving dish. Beat 100 g of egg whites to foam with 100 g of granulated sugar and then add the flower sugar. Beat a shiny and sturdy mass for a few minutes. Dresse dots with a piping bag or a spoon on the Christmas stump. Bake with a burner until golden brown and finish with the glaced chestnuts.