Meringue nests should be crunchy on the outside and chewy in the middle. They keep well so can be stored in an airtight container for an emergency dessert or eaten as they are as a simple snack. They have no gluten content so great for a sweet something for Coeliacs. Meringue is a versatile medium to work with so be adventurous and try adding flavours and food colours to entertain children.

Please note the main picture shows a plain nest filled with Chantilly Cream and thawed frozen summer berries - simple.

Link to measurement conversion chart

This recipe uses 2 egg whites and will make 8 good sized individual meringue nests or 2 large pavlova meringues.

Ingredients

• 2 egg whites
• 4 oz caster sugar – Note if you use unrefined sugar your meringue will have a golden colour once cooked, like the one in the picture, if you want white use refined caster sugar

You will also need

• 2 baking trays lined with baking parchment
• a large mixing bowl
• a hand or electric whisk

Method

1. Preheat the oven to 150c,
2. Put the egg whites into a large bowl. Using an electric mixer, beat the egg whites until stiff peaks form then slowly add the sugar, a tablespoon at a time, until the sugar has all been added and the whites have a stiff glossy texture.
3. Using a tablespoon spoon out the meringue into 8 dollops on the 2 baking sheets, allow space for the meringue to spread.
4. Spread the dollops into circles and press a dimple in the middle to form your nest.
5. Put them in the oven and reduce the heat to 140c and bake for 30 mins.
6. Turn off the oven and leave them to cool and dry out until the oven is totally cold, 4 hours to overnight.
7. Serve with fresh fruit and whipped cream

Serving suggestions, variations, hints and tips

• If you want a fancy more professional looking nest load the meringue mix into a piping bag with a large start nozzle. Mark 8 x 10cm circles on the back of the parchment, 4 on each sheet, pipe the base of the nest in a spiral then pipe rosettes around the edge to form the nest. They taste no different but if you like to present them better for guests it is fun to do
• For a larger single pavlova  Mark 1 x 30 cm circle or 2 x 20cm circles and pipe or spread the meringue as before.
• Any fruit will go with a meringue but berries work particularly well. If you have a bag of frozen berries serving them partially thawed on a hot day with meringue and Chantilly cream is fantastic.
• For a Peach melba just add some peach slices and drizzle over some raspberry coulis, serve with pouring or whipped cream
• For Eton Mess whip 5ml double cream with a dessert spoon of icing sugar and a few drops of vanilla essence, chop up some fresh strawberries,  crumble up 2 or 3 meringue nests into large pieces and gently combine in a large serving dish. Drizzle over some strawberry  sauce or coulis and serve.
• Meringue nests are equally nice served with ice cream. A dollop of ice cream in the nest and fruit or chocolate sauce or crumbled served with layers of ice cream and fruit as a sundae.
• For flavoured meringue treats add a little flavouring such as mint, vanilla, lavender, etc to the meringue mix then swirl through a few drops of an appropriate coloured food colouring before dividing up and baking the meringues.
• Make 16 small meringues and join the flat sides together with whipped cream and a little jam

Acknowledgements

I can only thank Delia Smith for inspiring my meringue nests. I have used her recipe for Petits Mont Blancs many times substituting the chestnut puree for fruit. Her Mascarpone topping is a wonderful substitute for cream and has an almost custardy taste about it. We love it. Thanks Delia.

Mascarpone topping recipe

• • 250g Mascarpone
  • 200ml Fromage Fraise
  • 1 dessert spoon of caster sugar
  • 1tsp Vanilla essence

Put the mascarpone in a bowl and loosen it by stirring with a spoon.
Add the remaining ingredients and combine.

Note - This topping keeps for a few days in the refrigerator.

If you have enjoyed this recipe, you might also like to try;

• A light Pea Soup makes a great main meal if you want a summer lunch to serve your meringues with.
• looking for a side salad with a difference then check our our Runner Bean Salad when the beans are in season.
• It's never too early to get your mincemeat on the go, our Cranberry Mincemeat stores well and is a great favourite in the run up to Christmas.

We hope you have enjoyed these recipes

Happy eating!