360M Total Time
15M Prep Time
Ingredients and Directions
- For the meringue nests
Preheat oven to 200˚ F. Spread the sugar evenly on a parchment lined baking sheet and bake in the oven for 5-7 minutes to slightly heat. Remove the sugar from the oven, then raise the oven temperature to 225°F.
Carefully separate the egg whites from the yolks. If even a little bit of egg yolk gets into your mixing bowl, the whites won’t whip. In the bowl of a hand or stand mixer fitted with the whip attachment whisk the egg whites on low- medium speed until foamy. About 1 minute.
Slowly start adding the sugar, 2-3 tbsp at a time and mix on medium speed for 2 minutes in between each addition. The sugar needs to be completely mixed in to the egg whites to ensure recipe success. Do not rush the process. You can check that the sugar has been mixed in by squeezing some meringue between your fingers. If it does not feel gritty, it is ready. If it feels gritty continue mixing on medium until mixed through.
When all of the sugar has been mixed in, add in the cream of tartar, vanilla extract, and corn starch. Raise to high speed and beat until stiff peaks form.
On 2 parchment paper lined baking sheets, pipe or spread the meringue with a spoon into 6, 4 inch circular “nests”.
Bake for 1 hour and 15 minutes. Then turn off the oven and let the meringues cool down inside. Do not open the door for at least 4 hours. You can also let them cool overnight.
- 6 eggs, large
- 1 1/4 cups granulated sugar
- 1 tsp cream of tartar
- 1 tsp vanilla extract
- 2 tsp corn starch
- For the garnish
When ready to serve, whip 1 cup of heavy whipping cream on medium speed in a clean mixing bowl fitted with the whip attachment. Slowly add in the sugar and the vanilla (extract, or seeds). Continue mixing on high speed until stiff peaks form. About 2-3 minutes.
Dollop the whip cream on the meringue nests and top with sliced strawberries.
- 1 cup heavy whipping cream
- 1 tsp granulated sugar
- 1/2 tsp vanilla extract or 1 vanilla bean scraped
- 1/2 pint fresh strawberries, sliced
Note: This recipe is best assembled and served day of.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.