Strawberry Lemon Meringue Nests Recipes

WHITE CHOCOLATE AND STRAWBERRY MERINGUE NESTS

Steps:

• Preheat your oven to 100°C (gas mark 1 or 220°F).
• Separate the egg whites from the egg yolks. Put the egg whites in a large mixing bowl and add half a teaspoon of lemon juice.
• With an electric whisk, whisk the egg whites on a low setting until the egg whites begin to foam and look frothy.
• Whisk the egg white mixture on a high speed, adding a tablespoon of sugar at a time until finished. Keeping whisking until stiff peaks are formed.
• Put the meringue mixture in a piping bag and pipe a circle, in a continuous circular motion fill in the circle. Then pipe another layer on top of the outer circle. See the video for a visual guide on how to do this. Bake in the oven for 1 hour and 45 minutes or until cooked.
• Put the white chocolate and double cream in a microwave safe bowl and microwave for a minute or until the chocolate has melted. Whisk the mixture with an electric whisk until thick and creamy.
• Once the meringues are baked, wait for them to cool down before piping the ganache inside the nest and topping with chopped strawberries.

INDIVIDUAL STRAWBERRY MERINGUES

Steps:

• Preheat oven to 120 Degrees C (250F).Line 2 baking trays with baking paper.
• Separate three eggs. Save the egg yolks for another use. Place the egg whites in the bowl of a stand mixer or use a bowl and hand-held electric beaters. Beat on low speed until soft peaks form.
• Gradually add the sugar, about a tablespoon at a time, increasing the speed of the beaters. Beat constantly until the sugar dissolves, the mixture is thick and glossy and the meringue has stiff peaks.
• To check if the sugar has dissolved, rub a small amount of meringue between your thumb and a finger to check if it's gritty or smooth. If it's gritty, try beating for a little longer.
• Spoon the meringue mixture onto the prepared tray in six mounds.
• Using the back of a spoon, smooth the mixture out, leaving a little indent in the middle of the nest.
• Bake for 45 minutes or until crisp.Turn the oven off. Leave the meringues to cool in the oven.Once cool, store the meringues in an airtight container until you are ready to serve.
• Whip the cream in the bowl of a stand mixer fitted with the whisk attachment.Or, use hand-held electric beaters, whip until the cream has soft peaks.
• Top the meringues with the cream and strawberry sauce. Garnish with a sprig of mint for extra colour.
• Roughly chop the strawberries.
• Add the strawberries to a saucepan, along with the brown sugar, lemon juice and orange liqueur.
• Cook on a low heat for five minutes, stirring occasionally. The strawberries should be soft, but still retaining their shape.

STRAWBERRY LEMON MERINGUE PIE

Steps:

• Preheat oven to 325°F.
• Beat egg yolks. Whisk in sweetened condensed milk, lemon juice and lemon zest. Pour into prepared crust.
• Bake in preheated oven 25 minutes. Remove from oven. Increase oven temperature to 350°F.
• Place sliced strawberries over baked filling.
• Beat egg whites with cream of tartar until foamy; gradually add sugar, beating until stiff peaks form, but not dry. Spread meringue on top of strawberries, sealing carefully to edge of crust.
• Return to oven and bake for 10 minutes or until meringue is golden brown. Cool. Chill before serving, if desired,.

MERINGUE NESTS

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Drop meringue into 8 mounds on a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Or place meringue mixture in pastry bag fitted with star tip. Pipe meringue onto parchment to form eight 3-in. cups., Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Fill with fruit. If desired, top with whipped cream and mint.