Meringue Nests

Meringue Nests

For some people, making meringue can be a very daunting task.  It is actually one of the easiest and most satisfying things to make – all you need is patience.  Once you start to make your own, I can almost guarantee you that you will never run to the shops to buy these again …

210 g egg whites (approximately 7-8 egg whites)
385 g castor sugar
25 ml corn flour
25 ml vinegar

Did you know:
Adding vinegar & corn starch is what makes meringue gooey inside

Number of Servings

1. Preheat the oven to 120ºC
2. Line a baking sheet with baking paper and draw 24x circles of 5 cm in diameter
3. Weigh of the egg whites in a clean, grease proof mixing bowl
4. Weigh of the castor sugar
5. Beat the egg whites till soft peak stage (in other words, when you lift out the beaters, the whipped egg white should form a peak that bends over)
6. Start adding the castor sugar spoon-by-spoon while continuing to beat. I usually count 5 slow counts in between adding the spoonful of sugar
7. Once all the castor sugar has been added, stop beating and add the corn flour and vinegar
8. Just mix enough to incorporate the corn flour and vinegar
9. Transfer the meringue into a clean, grease free piping bag with a large star nozzle
10. Start piping the meringue nests onto the circles (start in the centre and work your way in one motion towards the and outside of the circle and pipe two “walls” on top of each other on the outside circle
11. Bake in the oven for 45 minutes, then reduce the oven temperature to 90ºC and bake for another 60 minutes – do not open the oven door during this time
12. Switch off the oven and allow the meringue to completely cool down and dry out in the oven

Serving suggestion
My favourite filling for meringue nests is to add a generous amount of caramel condensed milk to the centre and top it with freshly whipped cream and berries. Serve a berry coulis on the side to add a bit of acidity and cut through the sweetness.


No Comments

Add your comment