Mont Blanc meringue kisses | Recipes

Ingredients

• 2 large baking sheets lined with baking parchment
• Electric whisk or food mixer with whisk attachment

Meringue mix

• 120g free range egg whites (approx. 3 large egg whites)
• pinch of salt
• 200g icing sugar
• 1 heaped tsp cocoa powder

Filling:

• 1x250g tin of sweetened chestnut spread
• 300g double cream whipped to very soft peaks
• ½ tsp vanilla extract
• 1 or 2 tbsps brandy (optional)

How to prepare Mont Blanc meringue kisses

Preheat oven to 120C Fan/140C electric/GM1

1. Whisk egg whites with pinch of salt until foamy then add the icing sugar 1 tbsp at a time whisking well between each addition until meringue is glossy and thick.
2. Sift the cocoa over the meringue and with large metal spoon fold the meringue over the cocoa a couple of times only (you are not aiming to mix the cocoa in completely, only to create some attractive streaks).
3. Attach the baking parchment to the baking sheets using a little meringue at each corner.
4. Using a large piping bag (or two teaspoons if piping bag not avail), pipe 3cm meringues in neat lines on the baking sheet.
5. Place the meringues in the oven, turn the temperature down to 100C. Fan and bake for around 1 hour until dry. Remove from oven and cool on wire rack.
6. To make the filling, empty chestnut puree into large bowl, add the vanilla extract and brandy and mix well.
7. In a separate bowl, whip the cream to very soft peaks. Fold the whipped cream in two batches into the puree.
8. Pipe or spoon the filling onto half the meringues and sandwich together with the remaining halves.