THAT OLD CHESTNUT

• Love it.
• Whip stiff, 2 fresh egg whites with a pinch of salt. Add 50 grams of sugar and whip till you have a even more stiffer lump. Whip another 50 gms of sugar with it (short) till you have a nice shiny meringue mass.
• Use a piping bag to make your meringue portions and bake at about 70°- 80° for 3 hours. This makes 8 portions and the base for this dessert.
• Cook 800 gms of peeled chestnut in water for 20-30 mins. Puree your warm chestnuts  with a potato masher.
• Add 200 gms of sugar syrup to it ( ratio- 2 dl of water to 100 gms of sugar and one slashed vanilla pod). Mix thoroughly with 3 tbsp of kirsch. Allow to cool.
• You need a vermicelle presser to get this spaghetti effect, or you could use a piping bag and lots of energy.
• Serve with whipped cream or even vanilla icecream ( Coupé Nesselrode ).
• http://en.wikipedia.org/wiki/Chestnut