Meringue nests

Recipe from: 9/1/1996 12:00:00 AM
Ingredients 10
Servings 1


Serving Change
  • 125
    egg white
  • 2
    cream of tartar
  • 250
    castor sugar
  • 2
    vanilla essence
  • whipped cream
  • ricotta cheese
  • fruit in season
  • castor sugar to taste
  • edible flowers and leaves


1. Whisk egg whites (±3) until foamy, add cream of tartar and whisk until soft peaks form when the beater is lifted out. 2. Add sugar a little at a time, beating after each addition until half the sugar has been added. Beat until the added sugar has dissolved and the mixture is stiff and shiny. 3. Add the remaining sugar and vanilla essence and beat to incorporate. 4. Line a baking tray with baking paper or grease and coat with cornflour. Insert a nozzle in a piping bag. Hold the bag in one hand with the nozzle pointing down. Fold the top of the bag back over the hand and fill bag with meringue mixture using a spatula. Close the bag by returning the folded back edges to their original position. Fold over the top and edges to close completely. 5. Pipe the six discs on the tray. Pipe edges on each disc to form small cups. Place baking tray in preheated 100 ºC oven for 2 hours. Switch oven off and leave meringues in oven for a further 6-8 hours to dry out completely. TO SERVE 6. Prepare fruit and sprinkle with castor sugar and leave to macerate. Place the meringue shells on serving plates and fill with cream or ricotta. Pile with fruit just before serving and decorate with edible flowers and leaves. Serves 6.

Read more on: bake  |  eggs


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