For the meringues

1. Sing an electric mixing machine, start whipping the egg whites.
2. Continue whisking as the whites begin to foam, gradually adding the caster sugar.
3. Whisk on full speed until the meringue has reached firm peaks.
4. Sieve the icing sugar over the meringue and fold in by hand only
5. Using a 1cm nozzle, pipe 7cm diameter balls of meringue onto a piece of baking paper, 35g each.
6. Hollow the middle of each meringue using a wet teaspoon.
7. Sprinkle icing sugar on top and cook for 2 hours and 45 mins in a pre heated fan oven at 90°c
8. When cooked tap the bottom of the meringue to ensure it is firm. (if undercooked the base will collapse and break.)
9. Allow to cool, then place into an airtight container until required.

For the crème Chantilly

1. Whisk cream to soft peaks, then fold in sugar
2. Refrigerate until required

1. Fill each nest with a spoon of Chantilly cream, then place one spoon of sweet-chestnut puree on top of this.
2. Top with one ball of vanilla ice cream.
3. Let down the remaining sweet chestnut paste with boiling water, then decorate the finished dish with a zig zag of sauce and one leaf of mint.