Chocolate and chestnut meringues
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.