To fill
Pre heat the oven to 100C.
Whisk the egg whites until stiff. Add the sugar in a steady stream and whisk for 1 minute. Pop into a piping bag with a star nozzle.
Line a large baking tray. Pipe or spoon the meringue into 6 circles getting smaller in size.
Place in the oven for 4 hours.
Stack the layers of meringue, largest to smallest, with cream, grated chestnuts. Sit the smallest meringue on top.
To decorate, cover in rosemary, cherries and chocolate balls. Tie ribbons around the marshmallows to make them look like parcels, then sit them around the meringue tree.
To fill
Pre heat the oven to 100C.
Whisk the egg whites until stiff. Add the sugar in a steady stream and whisk for 1 minute. Pop into a piping bag with a star nozzle.
Line a large baking tray. Pipe or spoon the meringue into 6 circles getting smaller in size.
Place in the oven for 4 hours.
Stack the layers of meringue, largest to smallest, with cream, grated chestnuts. Sit the smallest meringue on top.
To decorate, cover in rosemary, cherries and chocolate balls. Tie ribbons around the marshmallows to make them look like parcels, then sit them around the meringue tree.
