zoom Chocolate and chestnut meringues

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    Chocolate and chestnut meringues

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    Chocolate and chestnut meringues

    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.

    • Vegetarian
    • Christmas
    • Preparation time: 20 minutes
    • Cooking time: 2 hours
    • Total time: 2 hours 20 minutes, plus cooling

    Serves: 2


    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


    1. 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.
    2. Spoon 4 swirly mounds onto the baking tray and bake for 2 hours until they are crisp. Cool on a wire rack.
    3. 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.
    4. Sandwich the meringue shells together with the chocolate and chestnut cream, and dust with icing sugar just before serving.

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    Cook's tips

    Make speedy petits fours by using the filling to sandwich Waitrose Mini Meringue Shells.


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