Cook with kids! Easy Fruit Meringues

easy fruit meringues

fruit meringues

This past Easter weekend has been one of the best since I can remember (hello, sunshine!), and one of the things we accomplished on Sasha’s request was to have a go at making a dessert, specifically meringues. I hadn’t made meringues for yonks, so rather than just one big pavlova we settled on making some mini fruit meringues (although they ended up not quite so mini!), which I thought would be an easy introduction to making them, and then she could also decorate them with fruit afterwards. 

decorating meringues

This recipe obviously involves a lot of whisking, and whilst you can use a hand whisk (which I feel you need to at least have a go at as a child, ’tis a right of passage don’t you know), I must admit we felt that the Kitchen Aid was a bit of a godsend when it came to stiffening the egg whites and later the cream. 

fruit meringues

Here is how we made 12 not-so-mini meringue nests! (you can also see some of my other desserts here)

 

Mini Fruit Meringues
Serves 12
Individual Meringues with whipped double cream and fruit
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For the meringues
  1. 4 medium eggs, at room temperature
  2. 200g Caster Sugar
For the filling
  1. 300ml Double Cream
  2. 1 Teaspoon Vanilla Essence
  3. 450g Berries - strawberries, raspberries & blueberries
Instructions
  1. Heat the oven to 110C, 225F
  2. Then line two baking trays with baking parchment, cut to size
  3. Separate the egg whites from the yolk, and then whisk the egg whites until thick and the whites form stiff peaks
  4. Add a heaped teaspoon of sugar to the egg whites
  5. Then, keep adding spoonfuls of sugar and whisking them in until all the sugar has been added
  6. To make the nests, scoop up a spoonful of the meringue mixture with a dessertspoon and place on the baking tray
  7. Using the back of the teaspoon, make a shallow hollow in the middle of the meringue mixture
  8. Put the meringue nests in the oven and bake for 45 minutes, then turn the oven off leaving them inside
  9. After 15 minutes carefully lift them out
  10. Leave the nests on the baking trays to cool
  11. Meanwhile, whip the cream and the vanilla together until thickened
  12. Wash the berries and dry them in a paper towel, then when the nests are cold fill the hollow in each one and decorate them with berries
The Spirited Puddle Jumper https://www.spiritedpuddlejumper.com/

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