You can make the meringues well in advance – they will keep for about a week in an airtight tin. This recipe is easily multiplied if you are cooking for more people.
Chocolate and chestnut meringues
- Preparation time: 20 minutes
- Cooking time: 2 hours
- Total time: 2 hours 20 minutes, plus cooling
30g caster sugar
1 large egg white
30g light muscovado sugar
30g dark chocolate
6 frozen chestnuts, thawed and chopped
1 tbsp Clement Faugier Chestnut Spread
2 tbsp Extra Thick Double Cream or whipped double cream
Icing sugar, for dusting
- Preheat the oven to 100°C, gas mark ½. Line a baking tray with baking parchment. Whisk the egg white until stiff and standing in peaks. Mix together the sugars, then add to the egg white a little at a time, continuing to whisk, until the mixture becomes a thick, glossy meringue.
- Spoon 4 swirly mounds onto the baking tray and bake for 2 hours until they are crisp. Cool on a wire rack.
- Meanwhile, melt the chocolate in a heatproof bowl set over a pan of gently simmering water. Leave to cool to room temperature, but don’t let it set. Beat together the chocolate, chopped chestnuts and chestnut purée, then stir in the cream.
- Sandwich the meringue shells together with the chocolate and chestnut cream, and dust with icing sugar just before serving.