Meringue nests recipe
- 4 egg whites
- 1 pinch of salt
- 1 cup caster sugar
- 1 tsp of vanilla extract
Preheat oven to 120°C fan-forced. Line 2 baking trays with baking paper and set aside.
Bring the egg whites to room temperature. Wash your mixing bowl, a large metal spoon and beaters in very hot soapy water and detergent. Dry with a clean tea towel.
Place the egg whites into the mixing bowl and mix on slow until they start to froth up.
Add the salt and turn up the mixing speed to high.
While the motor is running add 1 tablespoon at a time of sugar until all of the sugar is incorporated.
Add in the vanilla and mix until the mixture is very thick and glossy in appearance and soft peaks form.
Using the large metal spoon, place spoonful's of the mixture on the trays, evenly spaced. Use the back of the spoon to form an indent to hold the cream and fruit later.
Place the trays in the oven and reduce the heat to 90°C. Bake for 1 1/2 hours and then leave in the oven to dry out for the next 4-5 hours.
When cooled, store in an airtight container for up to two weeks.
- I always make Carbonara pasta on the same days I make meringue nests. as it is a great way to use up the egg yolks.
- It is essential to have clean utensils for this recipe otherwise the egg whites don't puff up like they need to.
- You can add food colouring to these meringues. Just add it at the same time as you add the vanilla extract.
- You can pipe these onto the tray using a piping bag if you like very even-sized nests.
- I top these with fresh cream, sliced bananas, kiwifruit, strawberries and passionfruit pulp.This recipe was created by Jennifer Cheung for Kidspot, New Zealand's best recipe finder.