Fresh Berries in Meringue Nests
Fresh Berries in Meringue Nests
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Fresh Berries in Meringue Nests

Preparation
30 MIN
Cooking
2 H
Cooling
2 H
Servings
6
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Ingredients

Meringue Nests

Berry Topping

Preparation

Meringue Nests

  1. With the rack in the middle position, preheat the oven to 200°F (100°C). Line a baking sheet with parchment paper.
  2. In a small bowl, dissolve the cornstarch in the vinegar. Set aside.
  3. In a bowl, beat the egg whites with an electric mixer until frothy. Gradually add the sugar, beating until stiff peaks form. Gently stir in the cornstarch mixture.
  4. With a ¼-cup (60 ml) ice cream scoop, form 6 round meringues and place them on the prepared sheet, spacing them evenly. With the back of a spoon, make a shallow well in the centre of each meringue.
  5. Bake for about 2 hours or until the meringue nests are dry and easily peel off the paper. Turn off the oven, and let them dry for about 2 hours, leaving the oven door slightly ajar, using a wooden spoon. Let cool on the baking sheets.

Berry Topping

  1. When ready to serve, combine the berries with the sugar in a bowl.
  2. Spoon the double cream into the centre of each meringue nest. Top with the berries.

Note

Double cream has a fat content of 48% and can be found in certain grocery stores or gourmet markets. If unavailable, you may replace the double cream with whipped cream or Greek yogurt.

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