Mont Blanc meringue kisses recipe | Macmillan Coffee Morning
Fall in love with these elegant Mont Blanc meringue kisses. Creamy whipped filling and chestnut puree sandwiched with a crunchy meringue shell.
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Ingredients
- 120g free-range egg whites (approx. 3 large egg whites)
- Pinch of salt
- 200g icing sugar
- 1 heaped tsp cocoa powder
- 1 x 250g tin of sweetened chestnut spread
- 300g double cream whipped to very soft peaks
- ½ tsp vanilla extract
- 1 or 2 tbsps brandy (optional)
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