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Mixed Berry Meringue Nests with Chantilly Cream

Meringue nests can be made well in advance and kept in an air tight container till needed Christmas day. You can also pick them up in most supermarkets though I recommend making your own as they are easy to make and taste way better.

You can use fresh or frozen berries, I used frozen to keep the costs down. If you use frozen, it is important that you bring them to the boil for 1 minute then allow them to cool. This will ensure any bacteria will be destroyed.



Allergens : Gluten Free

Egg Whites – 4

Caster Sugar – 220g

Salt – Tiny Pinch

The Berry mix

Mixed Berries – 200g

Caster Sugar – 75g

Vanilla Extract – 2 tsp

Fresh Mint – 6-10 leaves

Chantilly Cream

Fresh Cream – 250ml

Icing Sugar – 2 tsp

Vanilla Extract – 2 tsp



Getting Ready

You will need – 1 Hand blender or stand mixer, 1 baking tray, non stick grease proof paper, spatula.


Pre-Heat your oven to 100c Gm1


Separate the eggs then beat the egg whites until they form stiff peaks, about 3 -4 minutes.


Add the salt and whisk a little more then add the caster sugar until the mixture is smooth and glossy. Take a pinch between your thumb and finger, it should be smooth and have no traces of sugar in it. If so, beat some more till you take some and it is smooth with no trace of sugar.


Place a tiny tsp of the mix in each corner of the baking tray then place the non stick baking parchment on top. The little bit of meringue mix will stop the paper from moving.


Pipe or spoon about 2 tbsp of the mix to form a nest.


Place in the oven and cook for about 1.5 hours. The meringues will have dried out and sound hollow when tapped on the bottom.


Place back in the oven then turn if off. Allow the meringues to cool in the oven, this stops them from cracking. It will take 4 – 5 hours.


Place the berries, sugar, mint and vanilla extract in a pot then bring to boil for 1 minute. Taste, add more sugar if it is too bitter for you, though remember the sweetness of the meringue nests will counteract this as will the chantilly cream


Allow the berry mix to cool.


Whip the cream then add the icing sugar and vanilla extract.


Putting it all together


Place a meringue nest on a plate then spoon the berry mix over the top.


Top this with chantilly cream, dust with a little coco powder and garnish with a mint leaf.


Serve and enjoy.


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