These meringue nests are the perfect conclusion to a summer dinner party or BBQ. They are light, flavoursome and not too sweet when paired with fresh berries and whipped cream. I especially love that they look like you’ve gone to a lot of effort (when they’re really very simple to make) and they don’t heat up the house too much while baking!
Ingredients (makes 4)
3 egg whites
¾ cup (165g) caster sugar
1 ½ teaspoons vanilla essence
1 tablespoon dark dutch cocoa powder
300ml thickened cream, whipped
Fresh berries, to decorate (I used strawberries, raspberries and blueberries)
Preheat oven to 120 degrees C (~100 degrees C fan-forced). Line a large oven tray with baking paper.
Beat egg whites in a medium bowl with an electric mixer or mixmaster until soft peaks form. Add caster sugar, a tablespoon at a time, beating until the sugar dissolves between each addition. Add in vanilla essence and cocoa powder.
Divide the meringue mixture into 4 roughly equal sized dollops on the baking tray, and spread into circles approximately 11cm in diameter.
Bake in the oven for approximately 45 minutes or until meringues are firm. Turn off the oven and let meringues cool for 5 minutes, before letting them cool completely with the door ajar.
Top meringues with whipped cream and berries. Enjoy!
Adapted from ‘Chocolate Berry Meringues’ in The Australian Women’s Weekly cookbook ‘Best Food’, 2005 reprint.