Tropical Meringue Nests with Mango and Coconut
January 14th
The idea of whipping and cooking egg whites used to make me want to lie down in a dark room. They always seemed far too difficult and after a horrific attempt many years ago, my desire to ever work with them were wrapped up, boxed and placed on the never-again shelf. By chance, I stumbled upon a recipe for Swiss Meringue Buttercream by Whisk Kid and her step-by-step instructions were clear, precise and best of all, helpful. I successfully baked a Rainbow Cake using her famous recipe and I haven’t looked back. Making these super delicious meringue nests were easy, far easier than baking a cake, with significantly fewer ingredients and labour. If you have a stand mixer you could almost make this recipe and paint your nails simultaneously. Tropical Meringue Nests with Mango and Coconut Makes approx 10 4 egg whites, at room temperature 1 cup (220g) caster sugar 1 tablespoon desiccated coconut 2 teaspoons cornflour ½ teaspoon white vinegar 1 cup thickened cream 1 tablespoon coconut milk powder 1 mango Meringue Nests Preheat the oven to 100°C. Cut a sheet of non-stick baking paper to fit your baking sheet. Draw 6cm circles on the paper, spacing them at least 2cm apart. Turn the baking paper over and place on baking sheet. Place the eggwhites and caster sugar in
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