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Meringue Nests |
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| Serves 4 |
Prep 30 mins |
Cooking 2h |
Easy |
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My rating |
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Ingredients |
4 large free-range eggs whites
250g caster sugar
284ml double cream or confectioner's custard
200-300g mixture of fruit:
raspberries, strawberries, blueberries, redcurrants, washed
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These nests will keep well in an airtight container for a week. |
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Preheat the oven to 150C/ 130C
Fan/ Gas 2. Line a baking tray with non-stick greaseproof
paper.
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Place the egg whites in a
mixing bowl and whisk until they form soft peaks when the
whisk is removed.
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Add the caster sugar, a
spoonful at a time, constantly whisking. When the sugar is
absorbed, the meringue should look shiny, glossy and
stiff.
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Using a tbsp, spoon the
mixture onto the paper-lined baking tray and make little
nests with a dip in the middle to hold the filling. Place
in the oven and bake for 15 minutes.
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Lower the oven temperature to
110C/ Fan 100C/ Gas ¼ and cook for a further 1-1½ hours
until crisp on the outside and gooey in the middle. Leave
to cool.
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Fill the nests with the cream
and top with the fruit.
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DAILY
DINNERS 
