Cocoa-nutty-meringueS

Meringue with chocolate shavings, chestnut puree and whipped cream......very mmmmmoreish!! This a Mont Blanc of sorts and really very, very delicious!! Meringue is one of those things that holds a certain amount of fear for the creator, especially for first timers....(which I was when making these), but when they turn out well- it's like magic. The recipe books have quite a large variety of cooking methods and I suppose every oven varies too ...BUT... do try, as these are most fun and like risotto once you know 'how to', you can be the magician and create whatever fillings and additions you desire!

Separate 4 eggs making sure not to get any yolk in with the white
Take the 4 egg whites and start beating in an electric mixer with a pinch of salt
Line two trays with baking paper, turn oven on to 140'C/Gas 1
Whisk the egg whites until they form stiff peaks, you can do this by hand if you fancy an arm work out.
When the egg has formed soft peaks begin adding 200g caster sugar, 1 tbsp at a time
When the mixture is forming stiff peaks and clinging easily onto the whisk -c'est le fin!
Using two dstsp's scoop out blobs onto the baking trays
Bake in the oven for 35/40 mins depending on your oven -allow to cool completely in the oven
When you're ready to serve, take some chestnut puree -if it's quite sweet then dilute it in a pan with some hot water
Take your meringues spoon on some puree, followed by whipped cream and then shave some dark chocolate atop the cream....enjoy!