Chestnut Mont Blanc Parfaits

**Prepare the Meringue:** Preheat oven to 200°F (95°C). Line a baking sheet with parchment paper. In a clean, dry bowl, beat egg whites with a pinch of salt until soft peaks form. Gradually add granulated sugar, beating until stiff, glossy peaks form. Transfer meringue to a piping bag (optional) and pipe small kisses or rounds onto the prepared baking sheet. Alternatively, spoon small mounds of meringue onto the sheet.

**Bake the Meringue:** Bake for 1-1.5 hours, or until the meringues are dry and crisp. Turn off the oven and let the meringues cool completely inside the oven with the door slightly ajar to prevent cracking. Once cooled, break meringues into bite-sized pieces.

**Prepare the Chestnut Puree:** If using pre-cooked whole chestnuts, process them in a food processor until finely ground. Add vanilla extract, and optionally milk and rum or brandy, until you reach a smooth, pipeable consistency. Adjust sweetness with a little powdered sugar if needed. If using canned chestnut puree, simply mix with vanilla extract and rum/brandy (if using).

**Prepare the Whipped Cream:** In a chilled bowl, whip heavy cream with powdered sugar and vanilla extract until stiff peaks form.

**Assemble the Parfaits:** In four glasses or parfait dishes, layer the chestnut puree, meringue pieces, and whipped cream. Repeat layers as desired. A typical layering sequence is: Chestnut Puree -> Meringue -> Whipped Cream -> Chestnut Puree -> Meringue -> Whipped Cream. You can use a piping bag to pipe the chestnut puree and whipped cream for a neater presentation.

**Chill and Serve:** Chill the parfaits for at least 30 minutes before serving. Garnish with a sprinkle of powdered sugar or cocoa powder, if desired.