This recipe makes 4 nests, so double it to make 8 so you can have two each!
Ingredients
2 egg whites
115g caster sugar
1 tsp silver edible glitter (optional)
*Decoration*
200ml double cream
4 strawberries, sliced
4 blueberries
silver edible glitter for dusting
Instructions
Preheat the oven 110oC / 100C (fan)
Place the 2 egg whites into a large clean mixing bowl and beat them on a medium speed with an electric hand whisk until the mixture stands up in stiff peaks when the whisk is lifted.
Turn the speed up and gradually add the sugar slowly, just a spoonful at a time.
Do not over whisk!
When it is ready, the meringue mixture should be thick and glossy (see my photo)
If you are adding a little edible glitter carefully fold it on now
Add the meringue mixture into a piping bag and pipe nests on to the holes of the yorkshire pudding tray (if you have one - if not use a nows tick baking tray)
Bake for approx 1 1⁄2-1 3⁄4 hours until the meringues sound crisp when tapped underneath
Leave to cool on the trays or a cooling rack.
Store in a tin with a lid until ready to serve
*To Serve*
Whip the cream until thick but not stiff
Carefully remove the tops of the meringue nests
Spread the cream thickly on to each meringue
add the sliced strawberries and a blueberry to each meringue as per my photo
add the top of the meringues back on top and enjoy.
Recipe by Mummy Mishaps at http://www.mummymishaps.co.uk/2016/06/shimmery-fruity-flower-meringues.html