Save to your scrapbook
Chocolate and Chestnut Meringues
This will be saved to your scrapbook
You can also add it to one of your existing cookbooks
You can make the meringues well in advance – they will keep for about a week in an airtight tin.
30g caster sugar
1 egg white
30g light muscovado sugar
30g dark chocolate
6 frozen chestnuts, thawed and chopped
1 tbsp Clement Faugier Chestnut Spread
2 tbs 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.