then switch the speed to medium and carry on whisking for 1 more minute. Now turn the speed to high and continue whisking until the egg whites reach the stiff-peak stage. Next
whisk the sugar in on fast speed
a little at a time (about a dessertspoon)
until you have a stiff and glossy mixture.
Now all you do is spoon 8 heaped dessertspoons of the mixture on to the prepared baking sheet
spacing them evenly. Then
using the back of the spoon or a small palette knife
hollow out the centres. Don't worry if they are not all the same shape - random and rocky is how I would describe them. Next
pop them on the centre shelf of the oven
immediately reduce the heat to gas mark 1
2750F (1400C) and leave them for 30 minutes. (For important information about cooking at gas mark 1
click here.) After that
turn the oven off and leave the meringues to dry out in the warmth of the oven until it is completely cold (usually about 4 hours) or overnight. The meringues will store well in a tin or polythene box
whisk the topping ingredients together and spoon equal amounts on top of the chestnut purie. A light dusting of icing sugar is good for a snowcapped-mountain image.
