Chestnut cream vacherin

Preheat oven to 120 degrees celcius

Trace 2 x 23cm-diameter circles on 2 pieces of baking paper; place on 2 baking trays.

Beat egg whites in an electric mixer, slowly at first until frothy, then beat quickly until peaks hold shape.

Gradually beat in 2 tbsp sugar for 2-3 minutes. Add remaining sugar and fold in quickly using a large spoon.

Spread half meringue mix into 1 baking paper circle.

Repeat with remaining mix.

Bake for 1½ hours or until crisp. Allow to cool (meringues will store in airtight container for up to 2 days).

Spread chestnut purée over 1 meringue disc to edges, then dollop on whipped cream.

Place other meringue on top, sift over icing sugar and sprinkle with almonds.