Meringue nests with berries and cream

20 servings
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By Independent Contributor January 22 2021
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Ingredients (9)

For the meringues
6 egg whites
300 g castor sugar
5 ml lemon juice
5 ml vanilla extract
For the filling
200 g white chocolate
250 ml cream
5 ml vanilla extract
10 ml icing sugar
1 kg mixed berries
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Preheat the oven to 110°C. Line a baking tray with greaseproof paper. Pencil circles onto the paper, about 6 cm in diameter (I traced around a drinking glass, or use a round cookie cutter).

Place your egg whites into a clean, dry glass/metal bowl. Whisk with an electric/stand mixer until frothy, then add the lemon juice.

Continue whisking on medium until soft peaks form and the egg whites have doubled in volume, then up the speed to high and start adding the castor sugar, one tablespoon at a time.

Continue whisking until all the sugar has been added and the meringue is glossy, smooth and forms stiff peaks when the beaters are lifted.

If you rub a little of the meringue between your fingertips, there should be no grains of sugar. If there are, continue whisking a little longer.

Fold in the vanilla extract.

Spoon the meringue into a piping bag fitted with either a plain or star nozzle. Fill each pencil circle with meringue, then pipe 2 rings around the edge of the circles to make a nest shape.

Bake for 1 hour, then switch off the oven and leave the meringues inside for another hour to dry out.

Carefully lift the meringues off the paper and leave to cool completely.

In the meantime whip the cream, icing sugar and vanilla extract until stiff and refrigerate.

Melt the white chocolate over a bowl of simmering water. Brush the chocolate onto the inside of the nests and leave to set at room temperature. Store in an airtight container until needed.

Just before serving, use a piping bag to fill each meringue nest with the cream, then arrange the berries on top.

Reprinted with permission from The Sweet Rebellion, follow along on Instagram for more amazing recipes.

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