A sweet and crunchy gluten-free recipe for Berry Meringues Nests topped with spoons of Vanilla Yoghurt, a tart berry compote and fresh mint.
This is the kind of dessert that you could eat for breakfast and features a new full cream yoghurt variant from Nutriday – which comes in Vanilla and Strawberry flavours.
For this recipe, I decided to go with the vanilla variant.
Making and Assembling the Meringue Nests
Do not be scared to make meringues, it really is a lot easier than you might think.
To start, we whisk 4 egg whites and then slowly add the caster sugar bit by bit until a thick, sticky glossy-like mixture is achieved.
Once ready, the meringue mixture is piped into four nests, sprinkled with flaked almonds and then baked at a low temperature for two hours.
The berries are stewed for 5 – 10 minutes with a bit of lemon juice and water.
Once done, the compote is topped over a generous dollop of the new Nutriday Full Cream Vanilla Yoghurt, which fills the meringue nests.
This delicious yoghurt is slightly sweetened with generous speckles of real vanilla. It honestly blurs the lines between breakfast and dessert!
The perfect naughty breakfast or dessert.
Time for the Berry Meringue Nests with Vanilla Yoghurt recipe.
LFC
Berry Meringue Nests with Vanilla Yoghurt
Berry Meringue Nests with Vanilla Yoghurt
Equipment
- baking tray
- electric whisk
- bowls
- saucepan
- knife
- wooden spoon
- scale
Ingredients
For meringues:
- 4 egg whites large
- 200 g icing sugar
- A handful of flaked almonds
For berry compote
- 100 g strawberries chopped
- 100 g blueberries chopped
- 1 tbsp. lemon juice
- 1 tsp water
- Mint for garnish
For the ‘Cream”
- Nutriday Full Cream Vanilla Yoghurt
Instructions
For the Meringues
- Whisk your egg whites until stiff peaks form
- Then slowly add the caster sugar, bit by bit until you have a stiff glossy mixture, this can take a while.
- Fill a piping bag with the meringue mixture, cut off the tip of the bag and then start to pipe your nests. I like to pipe up high like a cupcake and then just cut the tops off when they are finished baking. You could also start by piping a dot in the centre of your meringue nest, then in one continuous motion going around the dot twice to make a bigger circle, and then going around again on top of the outer circle to make the sides. You should have enough mixture for four nests.
- Bake at 120C for 2 hours whereafter they should be crisp and hallow sounding when tapped underneath
- If you went with my option (piping high and not flat, then you can now slowly cut the top off your meringues.
For the Compote
- Add the cut strawberries and blueberries to a saucepan with lemon juice and water
- Cook over medium heat, stirring every so often until the fruit softens and the water starts to evaporate
- Takes 5 – 10 minutes for the compote to thicken
To Assemble
- To assemble, top your nests with the yoghurt, berry compote and then some fresh mint sprigs. Serve immediately.
This recipe is proudly sponsored by Nutriday
