Ingredients
Equipment
Method
- Preheat your oven to Gas ½, 120°C, 250°F, and line a baking tray with parchment paper.
- In a clean, dry mixing bowl, beat the egg whites until stiff peaks form. This can be done using an electric mixer on medium-high speed.4 large Egg Whites
- Gradually add the sugar, a spoonful at a time, while continuing to beat the egg whites. Ensure the sugar is fully incorporated and the mixture is glossy and holds stiff peaks.200 grams Golden Caster Sugar
- Gently fold in the cornflour, white vinegar, and vanilla extract until just combined. Do not overmix, as this can deflate the meringue.1 tsp White Wine Vinegar, 1 tsp Vanilla Extract, 1 tsp Cornflour (Corn Starch)
- Spoon or pipe the meringue mixture onto the prepared baking tray, forming nests with a well in the center.
Note: Use a piping bag fitted with a large star tip to pipe the meringue into nests. Start from the center and pipe in a spiral motion to create the nest shape. - Place the baking tray in the preheated oven and bake for 1 to 1 ½ hours, or until the meringue nests are dry and crisp on the outside. The inside should remain soft and marshmallow-like.
- Once baked, turn off the oven and leave the meringue nests inside to cool completely.
Toppings
- Whip the cream until soft and holding its shape. Spoon the cream into the nests.250 grams Double Cream
- Wash, hull, and chop the strawberries, then arrange over the nests.400 grams Strawberries
- Serve and enjoy!
Notes
Here are some top tips to help you succeed in making Mini Meringue Nests like a pro:
- Start with room-temperature egg whites for better volume and stability when whipping.
- Make sure your mixing bowl and beaters are completely clean and free of grease or residue. Any trace of fat can inhibit the egg whites from reaching their full volume or none at all.
- Be careful when separating the egg whites from the yolks to avoid any traces of yolk in the whites. Even a small amount of yolk can prevent the egg whites from whipping up properly.
- Add the sugar slowly, a tablespoon at a time, while whipping the egg whites. This gradual addition helps the sugar dissolve evenly and creates a stable meringue mixture.
- Whip the egg whites until they reach stiff peaks. When you lift the beaters, the peaks formed by the egg whites should stand up straight without collapsing.
- When adding any additional ingredients like cornflour, vinegar, or flavorings, fold them in gently using a spatula. Overmixing can deflate the meringue, resulting in a less airy texture.
- Use a piping bag fitted with a large star tip to pipe the meringue into nests. Start from the center and pipe in a spiral motion to create the nest shape.
- Try to make the nests as uniform in size as possible for even baking. Consistent size ensures that they all bake at the same rate.
- Bake the meringue nests at a low temperature to dry them out slowly without browning. This helps maintain their delicate texture and prevents them from cracking excessively.
- Allow the meringue nests to cool completely (about 1 hour) on the baking tray before removing them. They will continue to firm up as they cool.
