AuthorMarika RosebergCategoryDessertsDifficultyIntermediatePre-heat oven to 90°C/195°F and line a baking sheet with parchment paper. Put egg whites into a clean and dry bowl, add a pinch of salt, lemon juice and whisk on low speed until foamy.
Increase speed to medium and whisk until stiff peaks start to form. Gradually add sugar - one tablespoon at a time and whisk until combined and you end up with a glossy, stiff meringue mixture.
Transfer meringue to a piping bag fitted with a star nozzle and pipe meringue nests onto the parchment paper. Bake for 60 Minutes. Turn off the oven and leave meringues to cool overnight.
Whisk cream with icing sugar until stiff peaks. Using a spoon or a piping bag fill meringue nests with whipped cream and decorate with fresh berries. Serve immediately.
Ingredients
Directions
Pre-heat oven to 90°C/195°F and line a baking sheet with parchment paper. Put egg whites into a clean and dry bowl, add a pinch of salt, lemon juice and whisk on low speed until foamy.
Increase speed to medium and whisk until stiff peaks start to form. Gradually add sugar - one tablespoon at a time and whisk until combined and you end up with a glossy, stiff meringue mixture.
Transfer meringue to a piping bag fitted with a star nozzle and pipe meringue nests onto the parchment paper. Bake for 60 Minutes. Turn off the oven and leave meringues to cool overnight.
Whisk cream with icing sugar until stiff peaks. Using a spoon or a piping bag fill meringue nests with whipped cream and decorate with fresh berries. Serve immediately.
