Here's a quick recipe that I gave to the BBC in response to their request for a "pudding they might not have thought of". It was inspired by the book the Food of Love which talks about stuffed meringues although I have not been able to find a recipe for them. This is my own interpretation - chestnut and pistachio-stuffed meringues: whisk two egg whites to soft peaks and then whisk in 100g/3½oz of caster sugar until the mixture is glossy. Dollop small meringues (approximately 3cm/1.2in diameter) on a greaseproof paper lined tray. Bake at 150C/300F/Gas 2 for an hour until the shells are crisp and the insides are still gooey.
While the meringues are cooking, mix together four tablespoons of unsweetened chestnut purée, 100g/3½oz of ground pistachios, two tablespoons of icing sugar and five finely chopped marrons glaces. Put the mixture into a piping bag and when the meringues are cooked, carefully lift them one at a time from the tray and pipe the nut mixture into the meringue from the underside. They can be eaten hot or cold, with double cream. Lovely!