Bobby’s Bird’s Nests with French Meringue

Bird_s Nests with French Meringue

Light and crunchy meringues topped with fresh fruit.

Ingredients for the French meringue:
3 egg whites, at room temperature.
¾ tsp cream of tartar.
¾ cup castor sugar.

Method:
Using a pencil and a cup, draw circles on baking paper.
In the bowl of your mixture, pour your egg whites and cream of tartar.
Beat on low speed until foamy.
Increase the speed to high and slowly pour in the sugar.
Whip until stiff peaks are formed.
Carefully spoon the mixture into a pipping bag, fitted with a star nozzle.
Pipe your meringue circles.
Pop into a preheated oven and bake at 180 degrees for about 45 – 60 minutes, or until the meringues nice and crispy.
If it starts to brown, crack open the oven door and allow to carry on baking.
Remove from the oven and allow to cool till it reaches room temperature.

To assemble your nests:
Spoon sweetened whipped cream in the center of the nests.
Top with mixed fresh berries.
Dust with icing sugar and enjoy.

Prepared, tried and tested Bobby Swanson

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