Meringue Nests with Berries

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Meringue Nests with Berries


If you want to make the meringues ahead, transfer them to a rigid container and store at room temperature for 3-4 days, or in the freezer. Read the notes on meringues before starting, and have everything ready before you start whisking the egg whites.

Serves: Makes 12-15 meringues nests


3 fresh, large (size 7) free-range egg whites, at room temperature
150g (5 oz) caster (confectioner’s) sugar
½ double cup cream
1 cup Greek honey or plum flavoured yoghurt
Strawberries, blueberries and raspberries for serving



Preheat oven to 130°C (260°F). Whisk egg whites in a totally greasefree copper, china, glass or stainless steel bowl until they are stiff and can stand in peaks on an upturned whisk. Add 2 tablespoons of the measured sugar and whisk in for 30 seconds. Sprinkle over the rest of the sugar and fold it in carefully with a large metal spoon.

2 Shape meringue into mounds on a baking sheet (tray) lined with baking (parchment) paper, using two spoons, or spoon meringue into a piping bag fitted with a large plain ‘éclair’ nozzle and pipe out shapes. Bake for at least one hour, or until meringues are a pale caramel colour and feel crisp and will lift off the baking paper without feeling tacky. Tap a little hole in the base of each meringue with a skewer and return meringues to the turned-off oven to dry out; leave for 1-2 hours if possible, then store airtight until ready to use.

3 To make the yoghurt cream, whip cream just until holding shape, then fold into the yoghurt, leaving the mixture a little streaky. To serve, put meringues on plates, gently smash the tops to make a cavity for the yoghurt cream, pile cream onto meringues, then spoon berries over the cream. For the berries, simply slice strawberries and mix with other berries and a little icing sugar to taste.

Meringue Nests with Berries
Meringue Nests with Berries

Recipe Notes

To clean a copper bowl, sprinkle in non-iodised salt or flaky sea salt (not coarse rock salt) and spread it around the insides of the bowl with a large wedge of lemon. Add more salt as required, rubbing it in to remove the oxidisation. Rinse bowl thoroughly and either air dry or dry with a grease-free cotton cloth.

Meringue Nests with Berries
Clean a copper bowl with lemon and salt – I’ve used a half lemon leftover from zesting.

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