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Nutrition: per serving

  • kcal128
  • fat5g
  • saturates3g
  • carbs20g
  • sugars20g
  • fibre0g
  • protein1g
  • salt0.07g
    low

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.

Recipe from Good Food magazine, December 2010

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