I brought a can of French chestnut spread back from the UK a few months ago and it has been languishing in the back of my cupboard. Now autumn is here, and chestnut sellers are everywhere, I remembered it and decided to make meringues.
Meringues are so simple to make, but remember that grease is the enemy of whipped egg white. To ensure success, wipe out the bowl, which should me china or metallic (NEVER plastic), with a piece of kitchen paper dipped in vinegar. You should also thoroughly wipe the whisks you are going to use in the same way.
Ingredients for Chestnut Meringues
3 egg whites
175 g caster sugar
1/2 tsp cream of tartar
Small can of chestnut spread or sweet chestnut puree
2 tbsp double cream
Pre-heat the oven to gas 2/150C/300F
Whisk the egg whites, starting on a slow speed, if using and electric beater, and gradually increasing until stiff. Beat in the cream of tartar until incorporated then slowly add the sugar until stiff and glossy.
Spoon an even number of rounds onto a baking sheet lined with silicone paper. Place in the oven and reduce the heat to gas 1/140C/275F. Bake for about 40 minutes and check. If the meringues lift easily from the paper, they are done. If not reduce the oven further to the lowest setting and leave to dry out for another half an hour. Remember that ovens vary in temperature and it will depend a little on the size and depth of your meringues. Be patient!
Mix the chestnut spread with the double cream to take the edge off the sweetness. Add the cream gradually to get to the desired taste and consistency.
When meringues are cool, sandwich with the chestnut cream.
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