Meringue Nests

These meringues turned out great! As they should be, crunchy on the outside and chewy on the inside, with minimal cracking, 

here's how I did it:

This amount made 6 meringue nests:

2 Egg Whites
100g Castor Sugar

Whisk the egg whites on slow speed at first until frothy, then on fast speed until forms peaks.
While whisking on fast speed, add the sugar 1tbsp at a time.
When mix still forms peaks, turn down speed to slow for 1 minute.
(this will stabilise the meringue).

Place lightly greased baking parchment onto tray.

Put meringue into piping bag with large star nozzle.

Starting from the centre, pipe in a circular motion for the base, then pipe around the edge once more to create ridge.

Place in cool oven, Gas 1/2 - 1, (130c).

Bake for aprox 1 hour, then turn oven off, and leave in oven till completely cool.

Store in air tight tin until ready to use.

When ready to serve, fill with cream and fruit of your choice.

Enjoy!