Meringue nests are one of the easiest, most versatile desserts around. Delicious on their own, just as tasty as a topping, and positively scrumptious filled with cream and seasonal fruit, this recipe is definitely worth a try!
3 egg whites
1/2 tsp lemon juice
Optional: 300ml whipped cream and chopped seasonal fruit to serve
- Pre-heat your oven to 100C and line a baking tray with baking paper.
- Pour your egg whites and lemon juice into a large mixing bowl. Using an electric mixer, whisk slowly at first, then at a medium speed, until the the egg whites become white and fluffy, and form soft peaks when your mixer is pulled out.
- While whisking, add your sugar a teaspoon at a time, making sure each is fully incorporated before adding the next. When all of the sugar has been added the mixture should be nice and glossy.
- Use a large tablespoon to evenly dollop scoops of the mixture into roughly circular shapes on your baking tray (this will give you a flatter, more rustic, homemade look than store-bought nests. If you prefer a neat, ringed look, use a piping bag, and start each meringue with a dot of mixture, followed by two piped rings around it).
- Bake for an hour and forty five minutes, then turn off the oven and allow the meringues to slowly cool down for another forty five minutes inside the warm closed oven.
- Enjoy on their own, top with whipped cream and seasonal fruit, or crumble on top of ice cream - whatever your heart desires!
*Tip: Meringue nests freeze well and defrost in moments, so you can make this recipe ahead of time and enjoy them whenever you feel like a treat
Image credit: Toa Heftiba