To serve four

Instructions:

Whisk the egg whites and the salt together until stiff.

Gradually whisk in the sugar until the mixture stands in stiff peaks.

Then add the vanilla essence and fold in the fine ground hazelnuts.

Line a tray with non-stick baking parchment and spread the mixture leaving a slight hollow in the centre.

Cooking:

Preheated oven

gas mark 2 300°F 150°C

Bake for 45 minutes to one hour.

Ingredients: for the sweet chestnut filling:

8 oz / 200g chestnut purée- tinned

2 oz / 25g sugar

dark rum to taste (1 measure)

¼ pint / 140 ml double cream or fromage frais