Instructions

Preheat oven to 180F/ 80C

Line a baking sheet with parchment paper of aluminum foil.

Put the egg whites in a bowl and beat on high speed with a hand mixer for about a minute, until stiff. Add the sugar, a bit at a time, with the mixer still on high. Beat until stiff shiny peaks form. This should only take a couple of minutes.

Add the cornstarch and vanilla and fold into egg whites.

Turn out the mixture onto the pan and spread into a rough 9 inch circle.

Bake for 1 and a half hours. Turn the oven off and let cook in the closed oven for 1 hour.  The meringue should be crisp on the outside, but soft on the inside.

Whip the heavy cream. I like mine without sugar, but feel free to add some if you’d like.

Gently peel off the paper from the meringue, and gently place on a plate.

Place 1 1/2 cup of the chestnuts into a food processor along with 2  tablespoons of the syrup they were packed in and the rum. Blend until very smooth.

Assemble at the very last minute:

Right before serving pat down the center of the meringue to form a bit of a dent. Gently spread the chestnut puree on the top. It will be crumbly and difficult but don’t worry, you will cover it with the whipped cream

Spread the whipped cream on top, then gently scatter the remaining chestnuts on top. If they are whole, you might want to cut them into smaller pieces first.

It’s kind of a mess to serve. But a delicious mess.