Strawberry and Cream Meringue Nest Petits Fours

Delicate meringue nests filled with a light strawberry mousse and topped with fresh strawberries for a pretty summer dessert.

Baking Gluten-Free Dessert Summer Meringue

Estimated Nutrition

Calories

69.1

kcal / serving

1658.2 kcal total

Carbs

9.2g

per serving

220.5 g total

Fat

per serving

71.4 g total

Protein

1.4g

per serving

34.1 g total

Cook Time

120

minutes

Serves

pieces

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

BakingIngredients

150

Caster Sugar

sheets

Leaf Gelatine

Icing Sugar

Dairy

142

Fruits

300

piece

Very small, cut in half for decoration

Other

piece

Egg Whites

Free-range

piece

Egg Whites

Free-range, for mousse

Method

Preheat the oven to the lowest setting and line trays with paper marked with 5cm circles.

Whisk egg whites and lemon juice to soft peaks, then gradually whisk in the caster sugar to stiff peaks.

Pipe the meringue into nests onto the prepared trays using a star nozzle.

Bake for 90 to 120 minutes until they lift easily, then cool on a wire rack.

Whisk the second set of egg whites to stiff peaks and whisk double cream with icing sugar in a separate bowl.

Blend strawberries in a processor and pass through a fine sieve.

Dissolve gelatine in 60ml of puree over low heat, mix with remaining puree, then fold into cream and egg whites.

Chill the mousse, then pipe into nests and top with a strawberry half.