Meringue Nests

Ingredients

1.	Pre-heat the oven to lowest temperature - Slow Cook / 105°C / 200°F
2.	Place egg whites into a large clean grease-free bowl and add in the cream of tartar
3.	Start mixing on a low speed and gradually increase to full speed. Keep beating until the mixture reaches the soft peak stage and has doubled in size
4.	Add in one third of the sugar, and beat for a few minutes.
5.	Add the rest of the sugar in two more thirds, then continue to beat on high speed until the mixture is thick and glossy
6.	Draw circles approximately 7cm on some baking parchment or greaseproof paper. Place on a baking tray with the pencil marks facing down
7.	Fill a large piping bag with the meringue. Starting in the middle of each circle, pipe in concentric circles until the circle is filled
8.	Pipe another layer of one ring around the outside to form the wall of the nest
9.	Bake for 1½/2 hours then allow to cool in the oven until completely dry and cool
10.	Meanwhile, whip 250ml Double Cream and add vanilla extract
11.	Once the nests are cooled, pipe or spoon in the whipped cream, and top with fresh berries
12.	Dust with a little icing sugar, and serve immediately