Meringue Nests with Strawberries and Cream

Preparation info

  • Difficulty


  • serves


Appears in

Darina Allen's Simply Delicious Suppers

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 2 egg whites
  • 125 g icing sugar


  • 225 g strawberries
  • 120 ml cream, whipped


  • fresh mint or lemon balm leaves


Preheat the oven to 150°C/300°F/Gas 2. Cover a baking sheet with silicone paper (see Note), or grease and flour the sheet very carefully. Draw out 4 × 9cm circles on the paper or mark them with the tip of a knife on the flour.

Put the egg whites and all the icing sugar into a spotlessly clean and dry bowl and whisk until the mixture forms stiff peaks. This can take 8–10 minutes in an electric mixer. You can whisk it by hand but it takes quite a long time; even a handheld mixer will speed up matters a lot.

Put the meringue mixture into a piping bag with a number 5 rosette nozzle. Pipe a few blobs on to each circle and spread thinly with a palette knife. The meringue should not be more than ½cm thick. Then carefully pipe a wall of meringue rosettes around the edge of each circle.

Bake in the preheated oven for 45 minutes or until the meringue nests will lift easily off the paper. Turn off the oven and allow them to cool in the oven – with the door slightly ajar – for 20–30 minutes.