Meringue Nests With Raspberries And Edible Flowers (GF)
I recently had the pleasure of sampling some edible viola flowers from Delamere Flower Farm which is set on the edge of Delamere forest in Cheshire. My vision was to incorporate them into a versatile Summery recipe suitable for all kinds of special occasions from weddings to family gatherings and this was the end result. You can read more about the ways I have used edible flowers previously here.
Makes: Approx 15
450g / 1lb caster sugar
225g / 8oz medium egg whites
300ml / 10fl oz double cream
2 heaped tablespoons icing sugar
Pre-heat the oven to 100°C / Fan 80°C / 215°F / Gas 1/4
1. Line 2 baking trays with baking parchment and set to one side.
2. Place the egg whites into a large mixing bowl and whisk slowly until bubbles form, then increase the speed until the egg whites form stiff peaks.
3. Spoon the caster sugar into the egg whites one tablespoon at a time ensuring the mixture retains stiff peaks then continue to whisk for a further 3-5 minutes or until all the sugar has dissolved and the mixture is smooth, stiff and glossy.
4. Using a medium sized nozzle and piping bag, carefully spoon the mixture into it and pipe 7cm round circles piping a further ring around the edge to form each nest. Make sure you leave a gap between each one.
5. Bake for approximately 45 minutes or until the meringue nests are crisp and lift off the paper easily then leave to cool completely. Store in an airtight container until ready for use.
6. Meanwhile, pour the double cream into a mixing bowl and whisk until soft peaks begin to form. Gently stir in the icing sugar and continue to mix until evenly combined. Pipe or spoon on top of the meringues and decorate with the raspberries and edible flowers.