Ingredients
Scale
4 Large Egg Whites
1 cup Granulated Sugar
1 teaspoon Cornstarch
1/2 teaspoon White Vinegar
1 teaspoon Vanilla Extract
1 1/2 cups Heavy Cream
2 tablespoons Powdered Sugar
2 cups Mixed Fresh Berries
Instructions
- Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper, tracing 8 circles on it
- Ensure your mixing bowl and whisk are clean. Whip egg whites on medium speed until foamy, then gradually add sugar while mixing until stiff peaks form
- Fold in cornstarch and vinegar gently. Spoon or pipe the meringue onto the traced circles, creating nests
- Bake for 60-75 minutes until firm and dry, then cool in the oven for 1-2 hours
- Whip cream with powdered sugar until stiff peaks form. Spoon cream into meringue nests and top with fresh berries
Notes
Use room-temperature egg whites for better volume.
Store meringue shells in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 mins
- Cook Time: 60 mins
- Category: Dessert
- Method: Baking
- Cuisine: Australian
- Diet: Gluten Free
Nutrition
- Serving Size: 1 unit
- Calories: 250 kcal
- Sugar: 25g
- Sodium: 30mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: unknown
- Trans Fat: unknown
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 50mg