Meg’s marvellous meringue nests

The reason they are called Meg’s marvellous meringue nests is, the first time I cooked them it was for MEG TOWNEND because we were having a birthday party for her.I found separating the egg whites really tricky but eventually got the hang of it. Remember absolutely no yolks or egg shells!   Here is the recipe:


for meringues

2 large egg whites ( NO yolks)

110 g (4 oz) of white caster sugar

for topping 

1 punnet of strawberries

1 punnet of raspberries

1 punnet of blueberry’s

whipped cream

Meringues in the making


To make the meringues you need to separate the yolk and egg white. You could use the yolks to make omelets  or scrambled eggs (like I did).  Put the egg whites in a bowl and whisk the with an electric mixer until they are smooth and foamy. Now tip in the sugar very slowly and wait ’til they have stiff white peaks. Now all you have to do is dollop 8 spoons of the mixture on the baking tray and hollow out centres with a spoon or palette knife. Now put in oven at 140 degrees Celsius and leave for 30 mins to cook and then 4 hours to cool in the oven. When cooled dollop the whipped cream in middle and add the fruit. Now serve.

Finished restult
finished result

Have fun and enjoy them !


5 thoughts on “Meg’s marvellous meringue nests

  1. Well done Issy – lots of people think meringues are hard but they aren’t and yours look delicious. Another top tip with meringue is to make sure the bowl you whisk the egg whites in is very very clean. Xx


  2. We love, love, love a bit of Leaver baking. Saskia and I are going to make these to wow our American friends 🇬🇧🇺🇸🇬🇧 #loveloveloveleaverbaking


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