I made these little treats for a recent catering job. These ones have a lemon curd filling, topped with fresh cream and raspberries however there is really no right or wrong way to fill and decorate the nests. This makes them a versatile dessert and one well worth adding to your repertoire.
Makes approximately 20 small nests
3 egg whites
¾ cup caster sugar
1 large pinch cream of tartar
Preheat oven to 100 degrees. Line tray, draw circles approx 5 cm in diameter on baking paper using a cookie cutter. In bowl, beat egg whites until foamy; beat in cream of tartar until soft peaks form. Beat in sugar, 2 tbsp at a time, until stiff glossy peaks form.
Using a piping bag with a round or star tip pipe nests using the circles as a guide. Recipe can be made ahead, store nests in an airtight container. When ready to use, pipe your desired filling into each nest (lemon curd or caramel work well) and top with cream and fresh fruit.
Photography by Matt Vandale, Styling by Claire Moody,
Recipe and Desserts by Sasha Ewing