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Berry meringue nests

Prep Time15 mins
Cook Time1 hr 45 mins
Servings: 6 nests


  • Electric whisk
  • Piping bag


For the meringues

  • 2 large egg whites
  • 100 g caster sugar

For the filling

  • 100 ml dairy 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.