Whisk the egg whites until stiff. Whip
the cream until peaking. Fold the egg whites into the cream. Beat the
chestnut puree with the brandy and half the marrons glaces. Reserve 45
ml/3 tbsp of the cream mixture for decoration and fold the chestnut
mixture into the remainder. Sweeten to taste with caster sugar. Spoon
into six glasses. Top with the reserved cream and sprinkle with the
remaining marrons. Serve with Cigarettes Russes.