Recipe - Chestnut Meringues

2 Egg whites
One half cup Superfine sugar
1 teaspoon Vanilla extract
4 Marrons glaces; chopped
2 teaspoon Superfine sugar

TO FINISH
1 teaspoon Sweetened hot chocolate mix

Grease several baking sheets; line with parchment or waxed paper. Preheat
oven to 275 F (135 C). In a very clean greasefree bowl, beat egg whites
until very stiff, but not dry. Add One half tablespoon of the One half cup sugar;
beat until sugar is incorporated and meringue is stiff and shiny. Add
remaining sugar, a little at a time, beating well after each addition. Beat
in vanilla. Carefully fold in chopped marrons glaces. Using two small
teaspoons, spoon small oval shapes of mixture onto prepared baking sheets.
Lightly sprinkle remaining 2 teaspoons sugar over meringues. Bake meringues
1One fourth hours or until crisp and dry on outside, but soft in the center;
cool. Sift hot chocolate mix lightly over each meringue. Remove meringues
from paper.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini