Step 1

Preheat the oven to 170°F. Line two baking sheets with parchment paper

Step 2

In a medium bowl combine the granulated sugar and confectioners’ sugar. Place the egg whites in the bowl of an electric mixer and beat on high speed until frothy. Add the cream of tartar. Mix again on high speed until they start to thicken. Gradually add the sugar mixture in a little at a time. Beat until the mixture is shiny and holds stiff peaks (this means when you lift the beaters from the mixture, the meringue will stand upright) about 5-7 minutes. To make sure the sugar is dissolved, rub a little of the meringue between your fingers to see if sugar granules remain. If grainy, continue to beat the meringue until the sugar is completely dissolved.

Step 3

Transfer the meringue to a piping bag with a plain tip (or just the end snipped). Pipe six large mounds of meringue on one of the sheets (about 3×3-inches each). Stir together the jam and food color in a small bowl. Use a small spoon to swirl 1 1/2 teaspoons of the jam into the top of each meringue.

Step 4

On the second prepared baking sheet, pipe button-sized mounds of the remaining meringue. Place both pans in the oven and bake the small meringues for about 2 hours, rotating the pans halfway through. Remove the button-sized meringues from the oven and let cool; transfer to an airtight container. Leave the large meringues in the oven and turn off the heat. Leave overnight to cool in the oven. Meringues can be made up to 3 days ahead and kept in an airtight container.

Step 5

Make the chestnut cream: Beat the chestnut puree with the chestnut spread in the bowl of an electric mixer until smooth. Beat in the cognac. Transfer to a piping bag fitted with a small round tip 1/8-inch (or between #3-#4size, Wilton).

Step 6

Make the whipped cream: Place the cream in the bowl of an electric mixer fitted with the whip attachment. Beat until slightly thickened, then gradually add in the sugar while the mixer is still running. Beat until thick and add the vanilla. Whipped cream is ready when it holds a firm peak.

Step 7

1/3 cup (3 oz.) prepared raspberry jam or raspberry pastry filling

Step 8

Handful of fresh raspberries

Step 9

Button-sized meringues from previous recipe

Step 10

Have all the components and ingredients ready to hand before assembly.

Step 11

Pile the meringues on a serving plate so that they form one long loaf about 9-inches long. Use a small amount of the chestnut spread to stick them together, if needed (I did not do this).

Step 12

Spoon the raspberry jam in a long strip on top of the meringues, being careful that it does not trickle down the sides. Spread the Chantilly cream over the meringues with a spatula, starting by covering the jam. Spread it all over the meringue and smooth to make a rounded shape.

Step 13

Pipe the chestnut cream in looping spaghetti-like strands all over the top and sides of the meringue until it is completely covered.

Step 14

Use leftover chestnut cream to fill the button-sized meringues to make tiny sandwich cookies. Arrange on top center of the chestnut cream. Add fresh raspberries and touches of gold leaf.

Step 15

Serve immediately.