Meringue with Marron Filling
|Egg whites||4 (At Room Temperature)|
|Cream of tartar||1⁄2 Teaspoon|
|Canned unsweetened marron puree||1 Cup (16 tbs)|
|Sugar||1⁄2 Cup (8 tbs)|
|Grated semisweet chocolate||1⁄2 Cup (8 tbs)|
|Finely grated orange rind||2 Teaspoon|
|Frozen raspberries||10 Ounce (1 Package)|
Beat egg whites until stiff.
Gradually beat in sugar and cream of tartar, 1 tablespoon at a time.
Beat until smooth and glossy and sugar is completely dissolved.
With a pastry bag or a spoon, shape 16 mounds on brown paper placed on a cookie sheet.
Bake in preheated very slow oven (275°F.) for 35 to 40 minutes, or until pale brown.
Turn off heat and let stand in oven until cold.
Remove from paper.
Blend marron puree with sugar, chocolate, and orange rind.
Spread filling thickly on the bottoms of 8 meringues.
Top with remaining meringues.
Defrost raspberries and press through a sieve.
Place filled meringues on serving dishes.
Serve pureed raspberries over the top.