This is a favorite Nourish dessert recipe, because it makes such elegant use out of something that is so often thrown away. When separating eggs to use the rich, creamy yolks, many of us toss the whites, mostly for lack of inspiration for what to do with them. No more! These precious whites can be frozen (for up to a year), then thawed to make this easy dessert that also stores remarkably well. It’s amazing how versatile this classic three-ingredient French meringue can be – they are the ideal low-budget, make-ahead dessert that are always in season. Baked long and slow at the lowest of temperatures, these sugary beauties come out of the oven lily-white, delicately crisp on the outside, and like light, billowy clouds on the inside. Traditionally garnished with whipped cream, we prefer to serve it with thick sheep’s milk yogurt and berries, whose tartness balances out the sweetness of the meringue. It is important to have the oven at the proper temperature, so that the meringues don’t color too much (use an oven thermometer if you have one) . These can be baked as elegant, professional, piped meringue nests or simple free-form meringues with a touch of whimsy.

Meringue Nests

Makes 6 nests or 12 free-form meringues | Equipment: A heavy-duty mixer fitted with a whisk; a large rubber spatula or large metal spoon; 1 or 2 baking sheets lined with baking parchment; a pastry bag fitted with a large nozzle (optional)

Ingredients

4 large egg whites (about 5 ounces; 150g) free-range, organic, at room temperature
1 teaspoon cream of tartar
1 cup plus 6 tablespoons (280 g) superfine sugar
Thick Yogurt Cream, for serving
Raspberries or a mix of berries, for serving

Method

1. If preparing piped meringue nests, arrange a rack in the lower third of the oven. If preparing free-form meringues, arrange two racks in the lower half of the oven. Preheat the oven to 210°F (100°C).
   
   2. In the bowl of the mixer, whisk the egg whites at low speed until frothy, about 20 seconds. Add the cream of tartar. Gradually increase the speed until just before the stiff peak stage, 1 to 2 minutes. Be careful not to over beat or the whites may begin to break down and become lumpy. Slowly add about 3/4 cup (150 g) of the sugar to the whites, a tablespoon at a time, and whisk until the mixture becomes thick and satiny and stands in tall stiff peaks, about 1 minute more.
   
   3. Remove the mixing bowl from its stand. Add the remaining sugar and gently fold it into the whites: With the rubber spatula or metal spoon, cut through the egg whites and sugar with the side edge of the spoon or spatula until you reach the bottom of the bowl, then draw the spoon along the bottom of the bowl. Turn your wrist to bring the spoon up the side of the bowl, lightly bringing the egg whites from the bottom to the top, and as you do so turn the bowl about 45 degrees and lightly overturn the spoon to gently fold the whites on top of the sugar. Turning the bowl as you fold will help the sugar to be incorporated more efficiently. Continue cutting into the mixture and folding until just incorporated. Always work slowly and gently. Do not be tempted to overmix and unnecessarily knock extra air out of the mixture. If necessary, err on the side of underfolding.
   
   4. If preparing piped meringues: Using a few small dabs of the meringue as glue, stick the baking parchment to the baking sheet. Fold back the wide, open end of the pastry bag and fill the bag with the meringue. Unfold the open end of the bag, twist it closed, and pipe the meringue into small 3-inch (7.5 cm) disks to form the bottom of the nest. Then, following the outside edge of the disk, pipe a ring of meringue to create the side of the nest. Repeat with two more layers on top.
   
   If preparing free-form meringues: Use a soup spoon to form the meringues into wispy 3-inch (7. 5 cm) mounds on the baking parchment, dividing the 12 meringues evenly between the two baking sheets.
   
   5. Bake until firm and dry to the touch, about 2 hours, switching the two baking racks half way through the cooking time. Let cool completely. Serve on individual dessert plates, garnished with a dollop of Yogurt Cream and berries.

MAKE-AHEAD NOTE

Meringues can be made in advance and stored kept in an airtight container at room temperature for up to 2 weeks.

Yogurt Cream

Equipment: A strainer

Ingredients

2 cups (500 ml) Greek-style sheep’s milk yogurt

Method

Set the strainer over a bowl. Pour the yogurt into the strainer. Cover and refrigerate for at least 1 day to allow the liquid to drain from the yogurt. Once thickened to your liking use as a garnish for any dessert. (The liquid that drains out is delicious as a drink for a snack. Don’t toss!)

This is a Nourish the Planet recipe, a collaborative series by Patricia Wells and Emily Buchanan. © 2020 – All rights reserved. Please do not reproduce without permission.

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