Making Shapes

The change in consistency of meringue - from soft enough to pipe and shape, to firm enough to stack and hold other ingredients - makes it useful for a wide variety of applications and presentations. A simple French meringue can be used; bake it at 100°C for at least 1 hour. Swiss meringue that has been dried out overnight at 60°C gives a whiter result.

Mark baking parchment with 5-cm circles. With a star nozzle, pipe the base, working from centre in a spiral. Pipe around edge to create a nest.