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  • Sarah L Samuels

Meringue Nests

Updated: May 9

These meringues are great for a dessert for a dinner party or equally well at a barbecue! You can make them the day before and fill them with whatever fillings you want!


You can use fresh cream, clotted cream and lots of different fruits. I have used clotted cream, peaches, raspberries and raspberry curd in my Peach Melba version.



I have tried many methods of meringues and find that baking them then turning off the oven and leaving overnight to cool makes them crispy but not rock hard and powdery.


To start pre-heat the oven to 100 degrees centigrade (80 fan) then line a baking sheet with parchment.



Draw the outline of 6 circles using a 8cm round biscuit cutter onto the parchment and grease the tray before putting the parchment face down so it doesn't lift in the fan oven when baking.



Put the egg whites in the bowl of a stand mixer with a whisk attachment or use a hand mixer in a large bowl. Whisk until light and fluffy and should be nice stiff peaks when you lift the whisk upwards.



With the mixer running add the sugar a tablespoon at a time until it has all been used.



You will end up with a lovely glossy meringue mixture.



Take a disposable icing bag with a star nozzle. Place the meringue inside the bag and pipe from the centre of the circle to the outer edge so the base is covered.




Then pipe two more layers around the edges for the nest walls.



Bake for 1 hour and 30 minutes then turn off the oven, do not open the door and leave to cool overnight.


The next day the baked meringues will peel off the parchment paper easily and can be used as you wish.





Meringue Nests


Sarah’s servings: 6

Sarah’s skill: Medium

Baking time: 90 minutes


Ingredients:


2 Large egg whites

120g Caster sugar



Method:

  1. Take a piece of baking parchment and draw the outline of 6 circles using a 8cm round biscuit cutter.

  2. Line a baking sheet with parchment - I greased the tray before putting the parchment on top so it didn’t lift in the fan oven when baking. Put the parchment face down so the pen does not transfer to the meringue - you will still see the outline on the reverse side for piping.

  3. Pre-heat the oven to 100 degrees centigrade (80 fan).

  4. Put the egg whites in the bowl of a stand mixer with a whisk attachment or use a hand mixer in a large bowl. Whisk until light and fluffy and should be nice stiff peaks when you lift the whisk upwards.

  5. With the mixer running add the sugar a tablespoon at a time until it has all been used. You will end up with a lovely glossy meringue mixture.

  6. Take a disposable icing bag with a star nozzle attached.

  7. Place the meringue inside the bag and pipe from the centre of the circle to the outer edge so the base is covered.

  8. Then pipe two more layers around the edges for the nest walls.

  9. Bake for 1 hour and 30 minutes then turn off the oven, do not open the door and leave to cool overnight.

  10. The next day the baked meringues will peel off the parchment paper easily and can be filled with cream and fruit.


Equipment Used








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