Name: Meringue nests
Yield: 20 servings
Cuisine: Bake
Ingredients: 6.00 eggs extra large, separated; 5.00 ml Cream of tartar; 250.00 ml castor sugar; 500.00 ml cream; 380.00 g Nestlé Caramel Treat; 115.00 g granadillas pulp; strawberries kiwi fruit or berries, to decorate

Recipe Disclaimer

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Ingredients (7)

MERINGUE

6.00	eggs — extra large, separated
5.00 ml	Cream of tartar
250.00 ml	castor sugar

FILLING

500.00 ml	cream
380.00 g	Nestlé Caramel Treat
115.00 g	granadillas — pulp
	strawberries — kiwi fruit or berries, to decorate

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Method:

Preheat the oven to 100 -C and lightly dust a baking sheet with cornflour.
Beat the egg whites until soft peaks form. Add the cream of tartar and beat in the castor sugar by the spoonful, beating well after each addition. Beat until the mixture is stiff and glossy.
Spoon the meringue mixture into a piping bag and pipe meringue nests on the baking sheet. Lower the temperature and place in a cool oven (60-80 °C) overnight to dry out. Set aside to cool. Keep in an airtight container until needed.
Whip the cream until stiff, add three quarters of the can of condensed milk and beat well. Chill until set.
Spoon a teaspoonful of the remaining condensed milk into the bottom of each meringue nest. Fill a piping bag with the cream and caramel mixture and fill the meringue nests with it.
Decorate with the granadilla pulp and fresh fruit.
Serve immediately.