I made these meringue nests for pudding on Mother’s Day here in the UK on Sunday. My mum is quite fussy about pudding; either:
- She’s too full from her dinner
- She can’t eat chocolate because of being a sufferer of migraines
- Same applies to nuts or coffee
So I had a flick through the Baking Bible and decided these were the perfect thing for her; Mary suggests using strawberries and to vary the fruit according to the season. Knowing that mango was in season but yet still a lover of the mighty strawberry – you guessed it…
Strawberry and Mango meringue nests!
I did want to make a passionfruit coulis to go with it, however, the supermarket was out of passionfruit so I guess that saved me a heap of time anyway!
They came out lovely, if a little big, and preserved the marshmallow-type chewiness in the middle while lovely and crisp on the outside. An easy recipe and perfect as a lighter dessert, as opposed to something dense and rich like chocolate or cake.
Ingredients (makes 5-6 nests):
- 4 large egg whites
- 240 g icing sugar
- A few drops of vanilla extract (if using)
For the filling:
- 225 g strawberries
- 150 g mango
- Double cream (if using instead of redcurrant jelly)
- Preheat oven to 140C/fan 120/gas mark 1. Line a baking tray with baking parchment.
- Put the egg whites in a large bowl (heatproof) and whisk until foaming.
- Sift the icing sugar into the egg whites and set over a bowl of gently simmering water; whisking until very thick and holding its shape.
- Add the vanilla, and whisk again to mix.
- Spoon the meringue into a piping bag fitted with a large star nozzle and pipe 6 basket shapes onto the baking tray.
- Bake in the oven for roughly 45 minutes until crisp and dry. Leave to cool.
- Halve the strawberries and chop the mango, and use to fill the nests.
- If you are using redcurrant jelly, warm in a small pan and spoon over to glaze.
- If like me you use double cream, lightly drizzle over the top and serve!