Meringue Nests
These meringue nests are a beautiful way to use up leftover egg whites if you've made my Easter biscuits. You can make them any time of year and fill them your way. You could even make mini pavlovas with them.
Ingredients
- 3 medium egg whites - I always use organic ones
- 150 g white sugar
Instructions
- Slowly whisk the egg whites on a low speed for two minutes until foamy.
- Slowly increase the speed up to high speed until the mixture forms peaks when the whisk is lifted out of the mixture
- While continuing to whisk, add the sugar one tablespoon at a time, making sure the sugar is incorporated fully into the mixture before adding more
- Continue until all sugar is used up
- Spoon the mixture into a piping bag fitted with a star nozzle
- Line a baking tray with greaseproof paper
- To pipe a nest gently pipe a round, flat disk onto the greaseproof paper. You can do this any size but I tend to make mine around 10cm in diameter
- Next, pipe an edge to the disk by swirling the mixture around the outside of the disk
- Repeat with all the mixture
- Bake the meringues in a pre-heated oven at 120 C fan (140 degree C) gas mark 1 for 1 1/4 hours
- After 1 1/4 hours turn the oven off and leave the nests to cool completely in the oven (don't open the door). This will prevent cracking.
Notes
Nutrition information is for guidance only.
Nutrition (Approx)
Calories: 78kcal | Carbohydrates: 18g | Protein: 1g | Sodium: 18mg | Potassium: 18mg | Sugar: 18g