Fresh Berries in Meringue Nests
These crisp nests of meringue, filled with swirls of double cream and fresh berries, will have your guests chirping with delight.
Ingredients
- 1 tsp cornstarch
- 1 tsp white vinegar
- 2 egg whites, at room temperature
- ½ cup (105 g) sugar
- 1 cup (125 g) fresh strawberries, quartered
- ¾ cup (115 g) fresh blueberries
- 1 tbsp icing sugar
- ½ cup (125 ml) double cream (see note)
Instructions
- With the rack in the middle position, preheat the oven to 200°F (100°C). Line a baking sheet with parchment paper.
- In a small bowl, dissolve the cornstarch in the vinegar. Set aside.
- In a bowl, beat the egg whites with an electric mixer until frothy. Gradually add the sugar, beating until stiff peaks form. Gently stir in the cornstarch mixture.
- With a ¼-cup (60 ml) ice cream scoop, form 6 round meringues and place them on the prepared sheet, spacing them evenly. With the back of a spoon, make a shallow well in the centre of each meringue.
- Bake for about 2 hours or until the meringue nests are dry and easily peel off the paper. Turn off the oven, and let them dry for about 2 hours, leaving the oven door slightly ajar, using a wooden spoon. Let cool on the baking sheets.
These crisp nests of meringue, filled with swirls of double cream and fresh berries, will have your guests chirping with delight.