Ingredients
- 3 egg whites
- 6 oz. caster sugar
Method
- Grease and line a baking sheet with greased greaseproof paper.
- Whisk the egg whites until peaking. Add 2 teaspoons of the caster sugar and continue whisking until stiff and glossy.
- Gradually whisk in half the remaining sugar, whisking well after each addition. Then carefully fold in the remaining sugar with a metal spoon.
- Place 9 or 10 heaps of meringue on the baking sheet and form into nests by hollowing out the centres with the back of a spoon. Rough up the edges with a fork.
- Place in a very cool oven (Mark 3 — 110°C — 225°F) for 2 to 3 hours until crisp and dry but still white.
- Carefully remove from the paper and cool on a wire rack. Store until required.
Notes
These can so easily be transformed into desserts that it's worthwhile making a batch to be used when required. They will keep for up to 3 weeks if stored in an airtight tin. If you don't want to make your own, use bought meringue nests and try out our ideas for fillings.
Filling suggestions:
- Fruit: Drain a can of fruit e.g. strawberries, raspberries, mandarins, peaches, apricots, cocktail fruit salad and place the fruit in the nests. Or use fresh raspberries or strawberries. Whip cream until it forms peaks and use to top fruit.
- Lemon: Place spoonfuls of lemon curd in the nests.
- Angel Whisk: Place 1/4 pint milk in a bowl, sprinkle in 1 packet Angel Delight and whisk well until light and creamy. Pile in the nests.
- Ice Cream: Fill the nests with spoonfuls of chocolate or coffee ice cream. Top with chopped nuts.