Marron glacé meringues

Makes 6 Desserts and puddings

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Method

Preheat the oven to 100C/80C F/Gas ¼. Line 2 baking trays with non-stick baking paper.

Put the egg whites in a large bowl with the cream of tartar. Using hand held electric beaters, whisk until the beaters leave a pattern in the foam. Gradually add the sugar, whisking constantly until stiff and glossy.

Put the meringue into a piping bag fitted with a no. 8 star nozzle. Start by piping a dot, then pipe around it twice to form 6 circles with approx. 6.5cm diameter. Then, in one continuous action, pipe around again on top of the outer edge twice to build up the sides, forming a nest. Pipe 6 smaller tops with pointed ends. Bake for around 1 hour until they lift off the tray without sticking, then leave to cool in the oven with the oven switched off.

For the filling, put the sugar and 3tbsp boiling water in a small pan over a low heat and let it dissolve to a clear syrup. Increase the heat a little and simmer for a few minutes. Put the chestnut purée in a bowl, then gradually add the syrup and stir until smooth. Lightly whip the double cream until just floppy, then fold into the purée.

1 hour before serving, assemble the meringues. Chop the marron glacé and divide among the meringue bases. Add some of the chestnut cream, then top with the smaller meringue. Spray with edible gold powder and keep in a cool place until ready to serve.

This recipe was taken from the Christmas 2021 issue of Food and Travel. To subscribe, click here.