Step 1

Preheat oven to 185 F/85 C.

Step 2

beat egg whites in a stand mixer or using an electric mixer till they are mounted. Gradually add caster (granulated) sugar and whisk to get the glossy meringue. Stir in the icing (powdered) sugar with a rubber spatula. Place the meringue in a pastry bag with the cut end or Ateco plain pastry tip 806 and push it in the cavities of half-sphere molds. Smooth the meringue on the whole half-sphere with the back of a teaspoon, place silicone molds on the oven rack and bake for two hours. Take the meringues out of the oven and let cool down. Then carefully remove the meringue half-spheres from the molds.

Step 3

whip whipping cream to get whipped cream. Stir in the chestnut cream and dark rum using a rubber spatula.

Step 4

To assemble meringue spheres, make a small dot with chestnut whipped cream on a serving platter and fix a meringue hemisphere. Garnish this and another hemisphere with cream and place one on top of another to form a ball. Sprinkle the meringue dessert with icing (powdered) sugar and lime zest. Assemble the rest of the baked hemispheres in the same way.