Usually I use meringue to make pavlova, but I love just eating little swirls of meringue as a tasty sugary treat. When we were small my father used to bring these cute little meringue swirls on his trips to Sri lanka and they were more crispier and came in shades of green, pink and yellow.
The meringues I am making today are for a desert. I wanted to make Eton mess ( recipe will follow soon), so I made these meringues larger more marshmellowy than crispy. I made these ahead and stored them in an air tight container once they cooled off.
Recipe : Meringue nests
Makes 6 large nests
3 egg whites
125 g sugar ( use caster sugar or grind regular sugar till super fine)
First clean your bowl. I dont like to plastic bowls to whisk egg whites, but the melamine ones are better than the regular plastic bowls . Use either glass or metal bowls if possible. Wash and dry it well rub the cut side of a lime cheek around and one your whisks or beaters. Wipe dry with a tissue or clean cloth.
Add your egg whites, dont get any yolks in. Beat or whisk with an electric mixer till it starts to get very foamy and white and stiff.
Start adding sugar, a tablespoon at a time, whisking in between till the sugar is well mixed , then add the next tablespoon till you use up the sugar.
By now the egg whites will be glossy and very stiff.( as they say you can easy hold the bowl over your head , or maybe your hubby's head ) and it wont fall off.It will stay in place, the peaks will be stiff and firm.
Preheat over to 150 degree C or gas mark 3. Make sure its well heated before you place your meringues. I had a tough time adjusting when I made a pavlova with my aunt's oven recently so keep in mind different ovens take different times, for meringues the oven should be slightly hot not blasting hot!!
Now take a baking sheet and line with baking paper ( no butter needed). Plop 6 heaped blobs of meringues about 2 inches apart. Place in the oven, and leave it there for 45 minutes. ( remember different ovens take different times!!!). But keep in mind not to open the door so its a good idea to get your oven door cleaned before you start making meringues.
After 45 minutes, carefully open the door, not yank it open!!, and check , it should be firm a little cracks is ok . Switch off when done and leave the door slightly open and let it cool inside the oven , about 20 minutes. Take it out and cool completely.
You can use this to make a pavlova even. Eat as it is, especially if you need a bit of a sugar rush or store it in an air tight container ( will keep for a few days).