Sweet Meringue Clouds with Sweetened Cream, Berries & Flowers

Method

1. 1. Preheat the oven to 150˚C /130˚C fan/300˚F/Gas Mark 2. Line two baking trays with baking parchment.
2. 2. Place the caster sugar and egg whites into a free standing mixer and whisk on high for 10 minutes until glossy white peaks form. Using a spatula, gently fold in the cornflour and the white wine vinegar until fully incorporated. Using a large dessert spoon, place large spoonfuls of the meringue mixture onto the baking trays, spreading them out to give them room to puff up in the oven. Using a smaller spoon, create little dips in the meringue nests - these will hold the cream and berries once cooked.
3. 3. Place the trays into the oven and immediately then the oven down to 120˚C/100˚C fan/250˚F/Gas Mark ½ . Bake for 40 minutes then turn off the oven and allow to cool completely with the door slightly ajar.
4. 4. Whilst the meringue nests cool, reserve the smallest strawberries you have to use for decoration - save roughly half of them - and with the rest, roughly chop and place into a bowl. Add half of the raspberries and then sprinkle over the caster sugar. Carefully mix in the vanilla bean paste and set aside for 20 minutes to macerate.
   
5. 5. Once the meringues have cooled completely, whip the cream with the icing sugar and vanilla bean paste to very soft peaks - being careful not to over-whip it.
6. 6. To assemble, divide the sweetened cream between the meringue nests then spoon over the macerated berries first. Halve your reserved strawberries and use them to garnish the nests along with the reserved raspberries. Finally, decorate with your edible flowers and mini basil leaves. Serve with the macerating liquid for drizzling.

• Desserts & Baking
• dessert
• Meringue
• summer baking

Ingredients

• US
• METRIC

You'll Need