100mldairy free cream (I used the Emlea plant based cream)
Fresh berries (I used strawberries and blueberries)
Pre heat your oven to 100ºC and line a baking tray with baking paper.
Seperate your eggs and add the egg whites to a large bowl. Whisk on low using an electric whisk until the mixutre becomes foamy and then turn the whisk up to medium until the egg whites form stiff peaks*.
Add your caster sugar 1 tablespoon at a time, and continue to whisk with your electric whisk until fully combined and the mixture is stiff and glossy.
Spoon the mixture into a piping bag and snip the top off with scissors. Pipe circular nests shapes onto your baking tray.
Bake in your pre heated oven for 1 hour and 45 minutes. Once cooked, turn off your oven and without opening the oven door, leave until the oven is completely cool.
Once the oven is completely cool remove and top with cream and berries. I use the Emlea double cream and whip this with an electric whisk until thick and creamy.
*Stiff peaks stand straight up when the electric whisk is lifted.