To serve four
Ingredients: for the meringue:
4 egg whites
8 oz / 200g caster sugar
½ tsp vanilla essence
4 oz / 100g fine ground hazelnuts
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.
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