Having dealt with the awesome Lemon Tart, it was now time to deal with the pool of egg whites that were left over. As John and I had practically been cooking for most of the day (whilst the rest of our throng were kicking back down at the pub), it was time to think of a use for the whites. "I know - I'll make meringues!" I spurted, now feeling the effects of the second bottle of Champagne that both John and I had decided were for the cooks use only! So I set to, and left them to cook away in the oven over night.
In the morning I was blessed with these billowing clouds that were gilded with gold leaf and then filled with a sweet chestnut cream laced with Kahlua. I served them with a hot chocolate sauce - like the one I made on Masterchef, but without the bijou copper skillet.