Sindulgence: Love Nest Monster


Be very gentle. We are making meringues. They’re not hard to make, but they are a wee bit temperamental. So, take your time. Allow the egg whites to warm gently to room temperature. Then add the ingredients ever so slowly, one at a time.

Finally, bake at a low temperature. Done correctly, you end up with a base that is strong enough to support all kinds of delicious toppings, yet light enough to melt in your mouth. Yumminess.

3 egg whites
1/2 tsp salt
3/4 tsp cream of tartar
3/4 cup granulated sugar

Preheat oven to 250°F.

Separate egg whites from egg yolks and allow whites to warm to room temperature. Place whites into a clear glass bowl. Add salt and cream of tartar, then beat with a hand blender or a whisk until it is very foamy and no white remains at the bottom of the bowl. Blend in sugar one tablespoon at a time until mixture is very firm and forms glossy, pointed  peaks when you lift the beaters.

Use a 1/4 cup scoop to form 5 or 6 small nests. Bake in oven for 1 hour. Turn oven off and open the door leaving meringues inside to cool.

Serve each meringue on a dish of mixed berries and top it with fresh, real whipped cream.

About Theresa Albert

Theresa's love of food comes straight out of the days in her Tante Louise’s Kitchen in a tiny town in Quebec. In fact, it’s her middle name, Louise.

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