fruit topping of your choice (I like to use cherries)
Here’s what you do:
Step 1 - Set the oven to 150 degrees. Prepare a flat baking tray with parchment paper.
Step 2 - Separate the egg whites and place them into a large bowl for whisking. I like to do this one egg at a time as a precaution. If you get yolk in the whites you cannot use the white, so by only having one egg white at a time in a smaller bowl you cannot ruin all of the egg whites.
Step 3 - Whisk the egg whites vigorously. They should whisk into stiff peaks and will be ready when you can turn the bowl upside down and the egg whit mixture does not move.
Step 4 - Gradually add the sugar in a tablespoon at a time, whisking all the while. You will notice that the mixture stays reasonably stiff but becomes glossy.
Step 5 - Spoon a large dollop of the meringue mixture onto the baking parchment and spread it out to create a circle (about 30cm wide). Make sure that you don’t spread it too thinly, the meringue base needs to be about 1cm deep.
Step 6 - Start to build the remaining meringue up on the meringue base to create a nest effect. You can do this using a spoon and then a fork to create peaks all the way around the nest or by using a piping bag.
Step 7 - Place the nest into the oven and immediately turn the temperature down to 140 degrees.
Step 8 - After 1 hour turn the oven off but leave the meringue inside it and don’t be tempted to open the door. If you can, leave the meringue in the oven overnight as this will stop if from cracking and keep the middle chewy.
Step 9 - Spread the whipped cream onto the nest and top with chopped fruit of your choice.