This is one of the loveliest and lightest desserts, one which will be enjoyed by family and friends. These sweet delights of crispy, airy perfection are delicious. Here’s a dessert that looks impressive but is easily and quickly made.
Preheat oven to 120 Degrees C (250F).Line 2 baking trays with baking paper.
Separate three eggs. Save the egg yolks for another use.Place the egg whites in the bowl of a stand mixer or use a bowl and hand-held electric beaters. Beat on low speed until soft peaks form.
Gradually add the sugar, about a tablespoon at a time, increasing the speed of the beaters. Beat constantly until the sugar dissolves, the mixture is thick and glossy and the meringue has stiff peaks.
To check if the sugar has dissolved, rub a small amount of meringue between your thumb and a finger to check if it’s gritty or smooth. If it’s gritty, try beating for a little longer.
Spoon the meringue mixture onto the prepared tray in six mounds.
Using the back of a spoon, smooth the mixture out, leaving a little indent in the middle of the nest.
Bake for 45 minutes or until crisp.Turn the oven off. Leave the meringues to cool in the oven.Once cool, store the meringues in an airtight container until you are ready to serve.
Whip the cream in the bowl of a stand mixer fitted with the whisk attachment. Or, use hand-held electric beaters, whip until the cream has soft peaks.Top meringues with cream, lemon curd and blueberries.
Ensure your egg whites are at room temperature.
Caster Sugar is also known as Superfine Sugar. It disolves easier than reguar sugar.
Australian whipping/thickened creams contain 35% milk fat. Do not over-whip the cream or you will end up with butter.
For the best flavour I recommend good quality vanilla extract, not artificially flavoured vanilla.
I have used fresh blueberries in this recipe, but frozen are also fine - just allow to defrost prior to serving.