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. Dont worry if theyre not all the same shape. Put on the ovens 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.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.