Meringues with chestnut purée and cream

Serves 4

For the meringue (makes 8 medium meringues or 12 small ones)

4 organic free-range egg whites
Pinch of salt
240g/81/2oz caster sugar
1tsp vanilla extract
For the topping
A small jar of sweetened chestnut purée
A few drops of lemon juice
4-6tbsp of thick Jersey cream

Heat the oven to 150C/300F/Gas2. Line a baking tray with parchment paper. Place the egg whites in a clean, dry bowl, add the salt and whisk slowly. A balloon whisk is best for this job at first; once the egg whites have broken down and begun to froth up, you can pick up the pace. Whisk until stiff peaks form (so the egg white stays up proudly on its own without collapsing). Add the sugar, a spoonful at a time, beating all the while, and finally beat in the vanilla. Place generous spoonfuls of the mix on the tray, spacing it evenly to allow room to expand. Place in the oven and immediately turn the setting down to 120C/250F/Gas1/2 and cook for a further 45 minutes. Turn off the heat and leave the meringues to cool completely in the oven before removing.

Place a meringue in the centre of each serving plate. Taste the chestnut purée and add a few drops of lemon juice to counteract the sweetness if needed. Spoon the cream on top of the meringue, then finish with the chestnut purée.