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Get ready to delight in our Easter Meringue Nests. These delicate meringue nests, filled with a luscious berry cream made from Driscoll’s raspberries and strawberries, are a delightful way to celebrate. With a crunchy exterior and a soft, chewy centre, these nests make a beautiful base for your favourite Driscoll’s berries.
Preheat oven to 180°C (160°C fan-forced).
Use an 8cm cookie cutter to draw 8 circles onto two sheets of baking paper. Place the traced side down on two baking trays.
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.
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.
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.
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.
Use store-bought meringues if you are short on time.
3 egg whites
1/4 tsp white vinegar or lemon juice
1 tsp vanilla bean paste
3/4 cup (165g) caster sugar
your favourite Driscoll’s berries, to serve
Berry cream
1/2 x 125g punnet Driscoll’s raspberries
1/4 x 250g punnet Driscoll’s strawberries, hulled and diced
1 tbs caster sugar
150ml thickened cream
2 tbsp Greek-style yoghurt