Here at Northern Soul, we’re gearing up for the festive period and, not surprisingly, starting to think about our annual yuletide feasts.

This year, star of the meat-free world and Welsh cookbook author Gaz Oakley has partnered with plant-based food company Merchant Gourmet to encourage more people to include meatless meals as part of their Christmas celebrations. 

During the countdown to Christmas, we’ll be sharing delicious plant-based scran guaranteed to spark your appetite. This week, we’ve got a recipe for Mont Blanc meringues.

Mont Blanc meringues

Cooking time: 1 hour and 30 minutes

Serves 12


Liquid from a 400g tin of chickpeas (about 135ml) 
175g caster sugar 
1 tbsp cornflour 
1 x 200g Pouch Merchant Gourmet Chestnut Puree 
50ml maple syrup 
150ml plant based cream 
20g chocolate, peeled or cut into shavings 
Icing sugar, to dust 

Mont Blanc meringues


  • Preheat the oven to 110C (90C fan) and line two baking sheets with greaseproof paper.
  • Put the chickpea liquid into a large mixing bowl. Using an electric whisk, beat the liquid on the lowest setting for 2 minutes, or until bubbly and starting to foam. Whisk on a medium speed for a minute, then increase to the highest speed and whisk until stiff peaks form (up to 10 minutes). Add the cornflour and whisk again. Once the mixture is stiff, add the sugar a tablespoon at a time until fully combined and the meringue is thick and glossy.
  • Form or pipe the mixture into 3-4inch wide meringues on the greaseproof paper, leaving a dip in the middle of each meringue. Place in the oven for 1 hour and 10 minutes, or until the meringues are crisp and cooked through. Set aside to cool.
  • In the meantime, push the chestnut puree through a sieve into a bowl and stir through the maple syrup until smooth. Using a clean electric whisk, whip the cream until stiff. 
  • To assemble the meringues, put a spoonful of chestnut puree into the dip of each meringue. Place the cream into a piping bag and pipe on top to create a cone shape. Once piped, clean out the piping bag and fit a very small nozzle on the end. Fill with the remaining chestnut cream and pipe little squiggles over the top. 
  • Dust with the icing sugar, then top with chocolate shavings to serve. 

Credit: Merchant Gourmet