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Chocolate and chestnut meringues
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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.
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
Make speedy petits fours by using the filling to sandwich Waitrose Mini Meringue Shells.
Typical values per serving:
This recipe was first published in November 2009.