Chestnut biscuits served with a rich marmalade and meringue topping.
Photo: Joe Sarah
For the biscuits
25g soft sugar
25g golden syrup
1 Vanilla Pod
100g chestnut flour
½ teaspoon of baking powder
For the meringue
100g caster sugar
2 egg whites
Fortnum and Mason marmalade
To make the biscuits: beat the butter and sugar until fluffy.
Add rest of the ingredients and beat into the mixture.
Make into small disks and bake at 170°C/Gas Mark 3 for 15 minutes. Remove and allow to cool.
To make the meringue: combine sugar and water in a small pan and bring to the boil, stirring continuously with a wooden spoon until sugar dissolves.
Reduce the heat to medium and brush down sides of pan with a clean, wet pastry brush to remove sugar crystals.
Cook until syrup reaches 115°C [soft ball stage] on a thermometer [10-15 minutes].
Start whisking the egg whites in the clean, grease-free bowl of an electric mixer until soft peaks form.
Meanwhile, bring sugar syrup to 121°C [hard ball stage].
Increase the mixer speed to high and with motor running, gradually pour the syrup into stiff egg whites. Beat at medium speed until cooled to room temperature and meringue is thick and glossy [15-20 minutes].
To assemble the biscuit: spoon the marmalade into the centre of each biscuit and using a spoon or piping bag cover with the meringue.
Blowtorch the top of the meringue, drizzle with honey, brown sugar and orange zest.