Chocolate and chestnut meringues


Chocolate and chestnut meringues

Servings: 6

Preparation time: 2 hr and 25 min



3 free range egg whites

100g light muscovado sugar

100g golden caster sugar

100g Green & Blacks Mayan Gold chocolate

250g Clement Faugier chestnut spread, vanilla

180g Baileys extra thick cream

1/2tsp cocoa powder

2tsp edible gold and silver stars



1.Heat oven to 100C/gas mark 1/2. Line a tray with baking parchment. Whisk the egg white until it holds stiff peaks. Whisk in the sugars a bit at a time until thick and glossy.

2.Spoon 12 mounds onto the baking tray and bake for 2 hrs until crisp. Cool on a wire rack.

3.Gently melt the chocolate over a pan of barely simmering water. Leave to cool slightly. Stir through the chestnut puree and half the cream.

4.Spoon the chestnut cream onto 6 of the meringues, then top with a spoonful of the remaining cream. Dust with cocoa powder and sprinkle over the edible gold stars. Serve topped with the remaining meringues.



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