Mini Mont Blancs

• mini meringues32
• double cream↗300ml ml
• icing sugar↗2 tbsp tbsp

  plus extra for dusting

• sweetened chestnut purée16 tsp tsp

Step-by-step instructions

1. 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.