INGREDIENTS

INSTRUCTIONS

a 16x12"/40x30cm baking sheet lined with silicone paper (parchment)
Preheat oven to 150c/300f/Gas 2.  1 For the Meringues: Put the egg
whites in a large bowl and, whisk  with an electric hand whisk on a low
speed.  2 Continue for about two minutes, until the whites are foamy,
switch  the speed to medium and whisk for another minute.  3 Spoon 8
heaped dsp mixture on to the prepared baking sheet, spacing  them
evenly.  4 With the back of a spoon or a small palette knife, hollow
out the  centres. Don't worry if they're not all the same shape. Put on
the  oven's centre shelf, immediately lower the heat to 140c/275f or
Gas 1  and leave for 30 minutes.  5 After that, turn the oven off and
leave the meringues to dry out in  the warmth of the oven until
completely cold (about four hours) or  overnight.  6 The meringues will
store well in a tin or polythene box, and will  freeze extremely well.
7 To assemble the Monts Blancs: Spoon equal quantities of creme de
marrons into each meringue, whisk the topping ingredients together  and
spoon equal amounts on top of the chestnut puree. Add a light  dusting
of icing sugar for a snowcapped-mountain image.  Converted by
MC_Buster.  Per serving: 6 Calories (kcal); 0g Total Fat; (0% calories
from fat);  1g Protein; trace Carbohydrate; 0mg Cholesterol; 14mg
Sodium Food  Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0
Fruit; 0 Fat;  0 Other Carbohydrates  Converted by MM_Buster v2.0n.

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