Berry Meringue Nests with Vanilla Yoghurt
A sweet and crunchy gluten free recipe for Berry Meringues Nests, topped with spoons of Vanilla Yoghurt, a tart berry compote and fresh mint.
Servings 4
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.