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Meringue Nests

Sara Matthews
Meringue Nests with Baked Plums

Makes 12 medium nests, 1 large pavlova base.

 

This is a fabulous dessert, gorgeous sweetness from the meringues and lovely tartness from the plums. This recipe is similar to Italian meringue, using a sugar syrup makes the meringues more stable, as the sugar is already cooked.

Ingredients

  • Meringue Nests
  • Aquafaba or Juice from a Can of Chickpeas (12 tsp or 1x400g )
  • Caster Sugar (225g)
  • Water (6 tbsp)
  • Cream of Tartar (1/2 tsp)
  • Salt (Pinch)
  • Vanilla Extract (1/2 tsp)
  • Baked Plums
  • Purple or Red Large Plums Halved & Pitted (4)
  • Maple Syrup (2 tsp)
  • Juice of Large Oranges (2)

Method

Meringue Nests:

Pre-heat the oven to 100c/gas ΒΌ

 

Place your aquafaba into a large mixing bowl along with the cream of tartar and salt.

 

Whisk until stiff soft peaks form. (A stand mixer may be easier however you can do it with an electric hand whisk.) This can take a good 5 minutes.

 

When done leave to one side while you prepare your sugar syrup.

 

In a pan add your water, sugar and bring to boil (Rapid) until it reaches 120c in temperature, remove from the heat.

 

Start to whisk your meringue mix again and gently pour in the sugar syrup. Be careful not to pour it onto the actual whisk or you will splatter hot sugar everywhere including yourself. Once combined add your vanilla extract then keep whisking for a further 3-4minutes.

 

Transfer the mix into a piping bag and pipe your nests on parchment covered baking sheets.

 

Bake in the oven for 2 hours. Once cooked turn off the oven and leave your nests in there to dry out for an hour. These nests can be made in advance and kept in an airtight container for several days.

 

Baked Plums:

 

Pre-heat the oven to 200c/gas mark 6

 

In a baking dish add the orange juice, maple syrup and stir to continue. Place the plums cut side down in the liquid.

 

Bake in the oven until tender and juicy. Turn the plums over 2/3rds of the way through and spoon over the juice.

 

Once cooked cool, them serve on top of the meringue nests with a little of the juices.

 

DO NOT serve hot as the meringue will dissolve.

The chef