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Meringue Nest with Berry Compote


This one is a show-stopper. The meringue nest creates a fabulous presentation for almost any kind of creamy or smooth dessert. Here I share my berry compote, which I poured into each nest for an absolutely beautiful dessert! It’ll also work well with your favorite mousse recipe. Thanks to my mother for sharing this recipe with me. Yield: 12 meringue nests


Prepare the Meringue

1. Preheat oven to 200 degrees Fahrenheit.
2. Prepare a baking sheet by lining it with parchment paper. Then, using a four-inch cookie cutter or other round object (even a small bowl or wide glass), draw circles with a pencil on the parchment paper. Spray with nonstick cooking spray.
3. Beat the egg whites until soft peaks form. Slowly add the sugar, one teaspoon at a time, so that the meringue will thicken slowly. Then add the vanilla. Beat until stiff peaks form.
4. Transfer the snow to a pastry bag with a medium-to-large star tip. If you don’t have one, any ziptop bag will work fine. Cut a corner tip open once the snow is inside.
5. Working your way around the circle, squeeze a liberal amount of the egg snow all the way around. You can repeat twice for added height (or even three times for a real “bowl”). Bake for one hour.
6. Turn off the oven and leave the meringues inside for an additional two hours (or even longer).

Prepare the Berry Compote

1. Combine all ingredients in a pot and cook for two hours over low heat.