White Chocolate And Strawberry Meringue Nests
Learn how to make homemade meringue nests with this quick recipe. These mini pavlova nests have a white chocolate ganache and strawberry filling.
Ingredients
Meringue Nests
- 2 Egg Whites
- 100 g Caster Sugar
- ½ tsp Lemon Juice
White Chocolate Ganache Filling (Optional)
- 150 g White Chocolate
- 70 ml Double Cream
- Strawberries To Garnish (Optional)
Strawberry Coulis (Optional)
- 150 g Strawberries
- 50 g Icing Sugar
Instructions
Meringue Nests
- Preheat your oven to 100°C (80°F or gas mark 1) and line a baking tray with parchment paper
- 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 it's all in. Keep whisking until stiff peaks have formed.
- Put the meringue mixture in a piping bag, on the baking tray 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.
White Chocolate Ganache Filling
- Put the white chocolate and double cream in a microwave safe bowl. On a medium heat, microwave for a minute or until the chocolate has melted. Whisk the mixture with an electric whisk until thick and creamy.
Strawberry Coulis
- Remove the hull from the strawberries and slice it into quarters. Place the strawberries in a pan with the icing sugar.
- Simmer on a medium heat for 10 minutes or until the strawberries have broken down. For a smooth sauce, blend the mixture into a paste and pass it through a sieve.
- Once the meringues are baked, wait for it to cool down before piping the ganache inside the nest and topping with chopped strawberries and homemade strawberry coulis.
Video
Notes
TIP: Do not overheat the white chocolate and double cream or it will split. If this happens add extra double cream when whisking to combine the ganache together.
Nutrition
Calories: 213kcalCarbohydrates: 32gProtein: 2gFat: 9gSaturated Fat: 6gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 3gCholesterol: 14mgSodium: 32mgPotassium: 104mgFiber: 0.4gSugar: 31gVitamin A: 137IUVitamin C: 11mgCalcium: 47mgIron: 0.1mg
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