Meringue nests with red berries
A treat that can be used in different ways. Make it a snack or dessert by alternating fillings. The meringue has a fairly long shelf life and is not difficult to make. It is mainly a matter of patience and leaving the oven closed.
Preparation
- Preheat the oven to 175C. Place the baking paper on the baking sheet and draw circles with a pencil and a glass or cup the size of your meringue nests. Then turn the baking paper over
- In a clean, grease-free bowl, add the egg whites and a pinch of salt. Beat on low speed until the egg white starts to foam. Increase the speed to medium and keep beating until you can pull soft peaks (you do this by turning off the mixer with the whisk in the foam and then gently pulling it up). Continue beating on medium speed and add the sugar spoonful by spoonful. Keep beating until you get stiff peaks. Add the cornstarch and vinegar and beat for a little longer on low speed.
- You can make the nests with two spoons by taking a large scoop on one spoon and using the other spoon to slide it onto the baking paper into the circle you drew earlier. Spread the foam to the edges and make a little hole in the middle.
Or you can put the foam in a piping bag and make nests within the circle you drew. - Put the baking sheet in the oven and turn the temperature down to 130C. Bake for about 2 hours. Then turn off the oven. DO NOT OPEN THE OVEN. Let the meringue dry in the oven. This can also easily be left overnight.
- Once the meringue is dried and crispy, you can store them in an airtight bag or container until you are ready to use them. Serve with ice cream, whipped cream, fruit. Garnish with a sprig of mint or a chocolate.
