2    Egg whites
1/2 c  Superfine sugar
1 ts Vanilla extract
4    Marrons glaces; chopped
2 ts Superfine sugar

TO FINISH
1 ts Sweetened hot chocolate mix

Grease several baking sheets; line with parchment or waxed paper. Preheat
oven to 275 F (135 C). In a very clean grease-free bowl, beat egg whites
until very stiff, but not dry. Add 1/2 tablespoon of the 1/2 cup sugar;
beat until sugar is incorporated and meringue is stiff and shiny. Add
remaining sugar, a little at a time, beating well after each addition. Beat
in vanilla. Carefully fold in chopped marrons glaces. Using two small
teaspoons, spoon small oval shapes of mixture onto prepared baking sheets.
Lightly sprinkle remaining 2 teaspoons sugar over meringues. Bake meringues
1-1/4 hours or until crisp and dry on outside, but soft in the center;
cool. Sift hot chocolate mix lightly over each meringue. Remove meringues
from paper.