Ingredients
- 32 mini meringues
- 300ml double cream
- 2 tbsp icing sugar , plus extra for dusting
- 16 tsp sweetened chestnut purée
Method
- STEP 1
Trim the tops off the mini meringues. Softly whip the double cream with the icing sugar and divide this between the meringues. Top each with ½ tsp sweetened chestnut purée and dust with icing sugar before serving.
