Recipe - How To Buy Fresh Fish

FOR THE MERINGUES
2 lg Egg whites
4 ounce White caster sugar

FOR THE TOPPING
9 ounce Mascarpone
7 fl Eight percent fat fromage
frais
1 Rounded dsp caster sugar
1 teaspoon Vanilla extract

TO FINISH
2 250 g tins creme de marrons
de l'Ardeche; (sweetened
chestnut
; puree), chilled
Little icing sugar

a 16x12"/40x30cm baking sheet lined with silicone paper (parchment)

Preheat oven to 150c/300f/Gas 2.

1 For the Meringues: Put the egg whites in a large bowl and, whisk with an
electric hand whisk on a low speed.

2 Continue for about two minutes, until the whites are foamy, switch the
speed to medium and whisk for another minute.

3 Spoon 8 heaped dsp mixture on to the prepared baking sheet, spacing them
evenly.

4 With the back of a spoon or a small palette knife, hollow out the
centres. Don't worry if they're not all the same shape. Put on the oven's
centre shelf, immediately lower the heat to 140c/275f or Gas 1 and leave
for 30 minutes.

5 After that, turn the oven off and leave the meringues to dry out in the
warmth of the oven until completely cold (about four hours) or overnight.

6 The meringues will store well in a tin or polythene box, and will freeze
extremely well.

7 To assemble the Monts Blancs: Spoon equal quantities of creme de marrons
into each meringue, whisk the topping ingredients together and spoon equal
amounts on top of the chestnut puree. Add a light dusting of icing sugar
for a snowcappedmountain image.

Converted by MC_Buster.

Per serving: 6 Calories (kcal); 0g Total Fat; (0% calories from fat); 1g
Protein; trace Carbohydrate; 0mg Cholesterol; 14mg Sodium Food Exchanges: 0
Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 0 Fat; 0 Other
Carbohydrates

Converted by MM_Buster v2.0n.