Recipes+
Ingredients
Method
1.Preheat oven to 120°C/100°C fan-forced. Line 2 large baking trays with baking paper. Using an electric mixer, beat egg whites in a medium clean, dry bowl until soft peaks form. Gradually add 3/4 cup sugar, beating until sugar has dissolved after each addition. Continue beating until mixture is firm and glossy.
2.Spoon meringue into a piping bag fitted with a lcm fluted nozzle. Pipe nests (5cm diameter) onto prepared trays; leave 3cm between nests for spreading. Place trays in oven; reduce temperature to 100°C/80°C fan-forced. Bake for 1 hour 20 minutes, swapping tray positions halfway through cooking. Turn off oven. Cool in oven with door ajar.
3.Meanwhile, combine egg yolks, butter, zest, juice and extra sugar in a small heatproof bowl over a saucepan of simmering water (don’t let base of bowl touch water). Stir constantly over low heat for 10 minutes or until thick. Transfer curd to a clean bowl; cool, stirring occasionally. Fold in whipped cream. Spoon into meringues, then top with strawberry. Serve.
Makes 24 Make ahead: You can make meringues and curd up to 2 days ahead. Store meringues in an airtight container. Store curd in a separate airtight container; keep chilled. To prevent meringue softening, spoon filling into nests just before serving.
Note
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