Summer Fruit Meringue Nests

Ordinary meringue could be used for these nests, but they won’t be quite so firm, nor will they store so well. Meringue cuite is traditional because it holds its shape so well and is drier. Vary the fruit in these nests depending on the season.

Makes 6 Nests

INGREDIENTS 

For the meringue cuite

• 4 extra-large egg whites

• 13/4 cups (225g) confectioners’ sugar

  Mary Berry’s Baking Bible Mary Berry

• a few drops of vanilla extract (optional) 

For the filling

• 3/4 cup (115g) strawberries, halved if large

• 1 cup (115g) raspberries

• 2/3 cup (115g) blueberries

• about 2 tbsps red currant jelly 

TIP

To fill a piping bag, stand the bag and nozzle point down in a liquid measuring cup and then fold the top edges of the bag over the top of the liquid measuring cup. That way it is much easier to spoon the meringue (or cream or frosting) into the bag without getting it all over yourself!

DIRECTIONS  

Preheat the oven to 275°F. Line a baking sheet with parchment paper.

Place the egg whites in a large bowl and whisk until foaming. Sift the confectioners’ sugar through a fine sieve into the egg whites. Set the bowl over a saucepan of gently simmering water and whisk the whites and sugar together until very thick and holding its shape. Add the vanilla extract, if using, and whisk again to mix. Be careful not to let the bowl get too hot or the meringue mixture will crust around the edges.

Spoon the mixture into a piping bag fitted with a large star nozzle. Pipe into 6 basket shapes on the prepared baking sheet, starting at the center of each nest and lastly building up the sides.

Bake for about 45 minutes until crisp and dry. Carefully lift off the baking sheet and allow to cool on a wire rack.

Use the summer fruits to fill the cold “nests.”

Warm the red currant jelly in a small saucepan and gently spoon over the fruit to glaze.

To make Baby Meringues, follow the ingredients and recipe above, then pipe the mixture into 30 tiny shapes such as baskets, shells, spiral oblongs, and fingers. Bake until crisp and dry, then carefully lift off the baking sheets onto a wire rack to cool.

To make different fillings, whip 11/4 cups (300ml) heavy cream with 1 tbsp brandy or liqueur of your choice until it holds its shape. Divide between 2 bowls. Stir 1/4 cup (30g) chopped nuts into one bowl, and leave the other cream plain. Sandwich the spiral oblongs and tiny shells together with the nutty cream mixture, pipe a little plain cream into the baskets, and use it to sandwich the fingers together. Top the baskets and the sandwiched fingers with a small single piece of fruit, if you like. These are perfect for a party; the different shapes and fillings make a wonderful centerpiece for the dessert table.

“Mary Berry’s Baking Bible” Copyright © 1993, 1994, 1996, 2003, 2009, 2022 by Mary Berry. Photographs copyright © 2023 by Ant Duncan, Inc. Published by Clarkson Potter, an imprint of Random House.”

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