Easter Meringue Nests

Method

1. Preheat

   Preheat oven to 180°C (160°C fan-forced).

2. Preparing nests

   Use an 8cm cookie cutter to draw 8 circles onto two sheets of baking paper. Place the traced side down on two baking trays.

3. Egg whites

   Beat the egg whites and vinegar or juice in a large bowl with an electric mixer on medium-high speed until soft peaks form. Continue beating, adding the vanilla and sugar, 1 tbsp at a time, until the mixture holds stiff peaks and the sugar has dissolved.

4. Meringue

   Dollop the meringue inside the circle drawings and form nest shapes with the back of a spoon. Alternatively, spoon mixture into a large piping bag with a 11/2 - 2cm star nozzle. Using the circle drawings as a guide, pipe round spiral bases with taller edges to form nests.

5. Baking

   Reduce the oven temperature to 130°C (110°C fan-forced). Bake the meringues for 60 minutes, or until the outside is firm. Turn the oven off and cool the meringues completely in oven, with door ajar.

6. Berry cream

   For the berry cream, combine the berries and sugar in a bowl. Mix well, mashing the berries slightly and set aside for 20 minutes, stirring occasionally, until the berries have softened slightly and a syrupy juice has formed. Whip the cream and yoghurt with an electric mixer until stiff peaks form. Fold in the berries and syrup. Cover and place in the fridge until required. Just before serving, top the meringues with berry cream and berries.

7. Handy hint

   Use store-bought meringues if you are short on time.