It's getting hot so, berry meringue nests are a great way to feel that it's (almost) summer. This is a fun bake but quite difficult. Challenge yourself by making these delicious summery meringues!
Tip:
All the equipment you use to make meringues must be scrupulously clean, dry and grease-free. Even the slightest smudge of oil on the bowl or pin-drop of egg yolk in the whites will stop them from whisking properly. It's best to use a metal bowl as plastic retains traces of fatty substances on the surface.
Serves: 9
Cook time: 2 Hours
Prep time: 40 minutes
Effort: Moderately Difficult
To make the meringues you will need:
For the meringue nest:
3 egg whites
1/2 tsp lemon juice
150g caster sugar
For the rippled cream:
200ml tub crème fraîche
200ml natural yoghurt
300g strawberry, hulled
250g raspberry
Small bunch mint, leaves stripped and finely chopped
Small knob fresh root ginger, peeled and finely grated (optional, I didn't use it)
5 tbsp icing sugar (you may not need it all)
9 little sprigs of mint and icing sugar, to decorate
Method:
▪️ Heat oven to 110C/fan 90C/gas 1/4. Tip the egg whites and lemon juice into the clean bowl of a food mixer (or you can use an electric whisk or by hand). Whisk until the whites double in volume and hold a peak when the whisk is drawn through them. Keep the whisk running and add the sugar a tbsp at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are glossy.
▪️ Place a square of baking parchment on a large baking sheet. Pencil nine circles, about 7cm each, onto the parchment. Spoon the meringue into a large piping bag fitted with a plain nozzle (or star nozzle) and pipe concentric rounds to fit each drawn circle, piping two or more rings around the edge to form a nest. Bake for 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely.
▪️Whisk the crème fraîche until stiff, then fold in the yoghurt. Set 2 strawberries and 9 raspberries aside and roughly chop the rest. Tip the chopped berries, mint and ginger into a bowl. Sprinkle with a little icing sugar and use a wooden spoon to mash to a rough purée. Gently fold the berries into a yoghurt mix, adding icing sugar to taste.
▪️ To assemble, cut the remaining strawberries into 9 slices and place a slice inside each meringue case. Generously share the rippled cream between the cases, then top with a raspberry and a mint sprig. (Meringues keep in an airtight container for 2 days.)
That's it! I guess it was fairly straight forward apart from the piping, which needed some concentration! When I first tasted these delicious meringue nests I thought of summer! I hope you enjoyed reading this baking blog! See you next week for another blog post! Love you all!
Byyeee!!!!
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