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- 2 large egg whites
- 125g icing sugar
- 150ml double cream, whipped
- 100g strawberries
- 100g cherries
Pre-heat the oven to 120C/100C Fan/Gas 1/2. With a pencil, draw 4 circles, 10cm across, on a sheet of baking paper. Turn the paper over and use to line a baking tray. Quarter-fill a large pan with water. Heat to a simmer.
Put the egg whites in a heatproof bowl and whisk until frothy - use an electric mixer on low speed. Switch off the beaters. Add the icing sugar and stir to mix.
Put the bowl over the pan of water, making sure the base of the bowl is above the water. Whisk until the mixture is thick and holds its shape - this may take up to 10 minutes. Remove from the pan. Whisk for 2 minutes more.
Pipe the mixture into the circles on the baking paper, to form 4 nests. Bake for 1 hour 15 minutes, or until they can be easily lifted off the tray.
Once cool, fill with the cream and fruit.