Cardamom meringue nests
Cardamom meringue nests
Let your guests fill these sweetly spiced meringues at the table with our suggested flavoured creams
- Prep: 50 mins
Cook: 1 hrs 15 mins
Plus cooling - Serves 10
- Easy
Ingredients
- 6 egg whites
- 350g caster sugar
- 2 tsp cardamom powder
- 1 tsp cocoa
Chestnut & chocolate cream filling
Melt 125g chopped dark chocolate in
20-second blasts in the microwave, then
cool. Mix 400ml crème fraîche with
6 tbsp sweetened chestnut purée and
stir in the cool melted chocolate.
Passion fruit & mango cream filling
Scoop the pulp from 8 large passion
fruit into a pan and add 1 chopped
mango. Cook over a high heat for about
5 mins until thick and pulpy, then sieve to
remove seeds. Whisk 200g mascarpone
cheese with 2 tbsp icing sugar and
100ml double cream. When thickened,
stir in the fruit purée.
White chocolate & pistachio cream filling
Bring a pan of water to the boil, add
50g shelled pistachio kernels and set
aside for 10 mins. Drain, rub the skins off
with a clean tea towel, then finely chop.
Melt 125g chopped white chocolate in
20-second blasts in the microwave, then
cool. Lightly whip 284ml double cream
with 2 tbsp icing sugar. Stir in the melted
chocolate and chopped pistachios.
Method
-
Heat oven to 150C/130C fan/gas 2 and line 2 baking trays with baking parchment. Put egg whites in a clean bowl and beat with an electric whisk until they resemble stiff peaks. While whisking, add the sugar, 1 tbsp at a time – meringue will thicken and become glossy. Fold in cardamom.
-
Using a metal spoon, dollop small spoonfuls of meringue, evenly spaced, onto the baking sheets, to make around 48 mini meringues. With the back of the spoon, lightly flatten and hollow out the centres. Sieve a dusting of cocoa over them and bake for 1 hr until crisp. Turn off the oven and leave meringues in the oven to cool. Pile high on a plate and serve with flavoured creams (see tips below).
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