Meringue Nests With Strawberry Cream - Miele DGC 6000 XL Cookbook

Ingredients
Meringues:
5 medium egg whites
1 tsp lemon juice
250 g icing sugar
Strawberry cream:
500 g ripe strawberries
30 g icing sugar
2 - 3 cl strawberry liqueur
350 ml cream
3 tsp vanilla sugar
1 splash lemon juice
>> Tip:
Other fi llings can be used in place
of the strawberry cream, e.g.
strawberry mascarpone crème.
Simply reduce the amount of
cream to 100 ml and add
250 g mascarpone. The strawberry
liqueur and lemon juice can be
replaced with the juice and grated
zest of a lime.
102 Baking
Meringue nests with
strawberry cream
Makes 9
1
Beat the egg whites until
stiff. Add the lemon juice
and then drizzle in the sieved
icing sugar and beat until the
mixture is very stiff and glossy.
2
Spoon the mixture into
a piping bag with a star-
shaped nozzle and pipe
meringue nests (each approx.
9 – 10 cm diameter) onto the
universal tray lined with baking
parchment, keeping a little
space between them. Pipe little
peaks onto the edges of each
nest and bake in the oven until
light and crispy (see below for
settings).
3
Place the tray on a damp
cloth, allow the nests to cool
and then remove them from the
tray.
4
To make the strawberry
cream, halve and quarter the
strawberries as necessary
(according to size), dust with
sugar and mix with
strawberry liqueur. Whip the
cream until stiff with vanilla
sugar and lemon juice and fold
in the strawberries. Fill the nests
with the strawberry cream and
serve immediately.
Settings: Step 2
Function: Fan plus
Temperature: 70-90 °C
Duration: 180-210 minutes
Shelf level: 2