ASDA part of the Wal-Mart family

• 1tsp white wine vinegar
• 1tsp cornflour
• few drops vanilla essence
• 100g caster sugar
• 75g icing sugar
• 3 large free-range egg whites
• For filling:
• 15g butter
• 175g roasted chestnuts, peeled and roughly chopped
• 100g pistachios, roughly chopped
• 2tbsp maple syrup
• 300ml double cream

1 Preheat oven to 130C/110C Fan/ Gas ½. Line a baking tray with baking paper. Mix the wine vinegar, cornflour and vanilla. Set aside.

2 Mix the sugars together. Put egg whites in a bowl and whisk on low speed for 1 minute (use electric mixer if possible). Put on high speed and whisk until stiff. Add sugar mixture by the tablespoon, whisking until stiff each time. With the last spoonful, add the cornflour mixture.

3 Divide into 6 heaps on a baking tray, using back of spoon to hollow out the middle and shape into nests. Bake for 1 hour 15 minutes, or until paper peels off easily and meringues are crispy on outside and slightly gooey on inside. Cool on a wire rack.

4 Meanwhile, melt butter in a frying pan, add chestnuts and cook for 1 minute. Add most of pistachios and cook for 1 minute, then add maple syrup and bubble for a few seconds. Tip into a bowl and leave to cool.

5 Lightly whip cream and gently fold in the cooled chestnut mixture. Divide between the meringues and sprinkle with reserved pistachios.