Meringues with Champagne Poached Strawberries and an anniversary

Ingredients

• 260 g (1 cup plus 2 tablespoons)caster sugar
• 120 ml (½ cup)water
• 4egg whites
• a pinchsalt
• 240 ml (1 cup)Champagne
• 50 g (¼ cup)caster sugar
• 1vanilla bean
• 250 g (8 oz), hulled and halvedstrawberries
• 240 ml (1 cup)whipping cream
• 9 g (¾ tablespoon)caster sugar
• 1vanilla bean

Instructions

1. 1

   Prepare the tray

   Preheat the oven to 100°C (220°F). Line a large baking tray with baking paper or a non-stick baking mat.

2. 2

   Cook the syrup

   Put the sugar and water in a small saucepan and stir until the sugar dissolves. If crystals cling to the sides, brush them into the mixture with a wet pastry brush. Set the pan over medium-high heat and bring the syrup to a boil. Cook with a sugar thermometer until it reaches 115°C (240°F), the soft-ball stage, then take the pan off the heat.

3. 3

   Whip the meringue

   While the syrup heats, put the egg whites and salt in the bowl of an electric mixer. When the syrup is nearly at temperature, start whisking the whites at medium speed. Once soft peaks form, turn the mixer to low and pour in the hot syrup in a thin, steady stream, keeping it clear of the whisk to avoid splashing. Increase to medium-high and whisk until the meringue is thick, glossy and beginning to cool, and the bowl feels cool to the touch; this takes about 10 minutes.

4. 4

   Pipe the nests

   Fit a piping bag with a round nozzle and pipe a circle about 10 cm across for each nest base. Pipe around each edge to form a wall, making 6 nests. If there is meringue left, pipe extra nests or small meringue biscuits for serving.

5. 5

   Bake and cool

   Bake the meringues for 50 minutes, then switch off the oven. Leave them inside until completely cool before taking them out.

6. 6

   Poach the strawberries

   Put the Champagne and caster sugar in a saucepan and stir to dissolve the sugar. Split the vanilla bean, scrape out the seeds, then add both the seeds and pod to the pan. Bring to a boil over medium-high heat, lower the heat and simmer until the liquid has reduced by half. Put the strawberries in a bowl large enough to hold them and the liquid. Pour the reduced Champagne mixture over the fruit, cover with cling film and refrigerate until serving.

7. 7

   Whip the cream

   Put the whipping cream and sugar in a bowl. Split the vanilla bean with a sharp knife and scrape out the seeds with the back of the blade. Add the seeds to the cream and sugar, then whip to soft peaks.

8. 8

   Fill and serve

   Put a dollop of cream in the base of each meringue nest. Add strawberries and a little of their poaching liquid, then finish with a little more cream.

What are meringue nests?

Meringue nests are crisp shells with a hollow centre for cream and fruit. This version uses Italian meringue, made by whisking hot sugar syrup into egg whites, then bakes the mixture slowly and leaves it to cool in the oven.

The dessert brings together airy sweetness, soft vanilla cream and strawberries steeped in Champagne. The nests can be prepared ahead, then filled shortly before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 389 calories, 3g protein, 58g carbs, 15g fat.

The egg whites contribute most of the protein, while the sugar and strawberries provide much of the carbohydrate. The cream and egg whites contribute fat, with the cream carrying most of it; serve a nest alongside extra fresh fruit if you want a more balanced plate.

Why Italian meringue works

Hot syrup: cooking the sugar and water to 115°C (240°F) gives the syrup the specified soft-ball-stage consistency. A thermometer makes it easier to stop at the right point.

Steady pouring: add the syrup in a thin stream while the mixer runs slowly, keeping it away from the whisk. This helps it incorporate without splashing hot syrup.

Building crisp nests

The base: pipe circles about 10 cm wide, then add a raised rim around each one to create a well for the filling. Keep the rims high enough to hold the cream and fruit.

The finish: baking for 50 minutes and cooling in the switched-off oven completes the method without disturbing the shells while they cool. Wait until they are completely cool before removing them.

Poaching the strawberries

Champagne syrup: simmer the Champagne, sugar and vanilla until the liquid has reduced by half. Pouring it over the strawberries lets the fruit take on the vanilla-scented liquid as it chills.

Fruit choice: use hulled, halved strawberries as specified so they are ready to serve in the nests. Refrigerate them in their poaching liquid until you assemble the dessert.

Getting soft-peaked cream

Vanilla seeds: scrape the seeds from the bean and mix them into the cream and sugar before whipping. The seeds distribute the vanilla through the topping.

Stop at soft peaks: whip until the cream forms peaks that bend over gently. This keeps it easy to spoon onto the meringues.

Assembling and serving

Fill each nest with cream, then add strawberries and a little of their liquid. Finish with another small dollop of cream, as in the method.

Serve soon after filling so the meringue keeps its crisp texture. The nests also pair naturally with a glass of Champagne for a celebratory occasion.

Recipe notes & tips

• Use a wet pastry brush to clear any sugar crystals from the sides of the syrup pan.
• Keep the syrup stream away from the whisk when adding it to the egg whites.
• Pipe all six nests before baking so they can go into the oven together.
• Leave the meringues in the switched-off oven until fully cool.
• Chill the strawberries in their poaching liquid until you are ready to assemble.
• Whip the cream only to soft peaks so it remains easy to spoon.

Variations

• Different berries: use another berry in place of the strawberries and pour the reduced vanilla Champagne liquid over it.
• Citrus note: add a little finely grated lemon zest to the whipped cream for a brighter flavour.
• Extra vanilla: use the seeds from the vanilla bean in the strawberry liquid and the cream as directed.
• Small meringues: pipe any leftover mixture into small biscuits to use as toppings.
• Individual finish: add the poaching liquid sparingly so each nest keeps its crisp edges.

Common mistakes to avoid

• Sugar crystals on the pan: brush them down with a wet pastry brush before boiling the syrup.
• Syrup below temperature: use a sugar thermometer and wait until it reaches 115°C (240°F).
• Syrup hitting the whisk: pour in a thin stream with the mixer on low and keep the stream clear of the whisk.
• Removing nests too soon: leave them in the switched-off oven until they are completely cool.
• Over-whipping the cream: stop when soft peaks form, before it becomes stiff.
• Filling too early: assemble close to serving so the meringue does not sit with the cream and fruit.

How to store

Keep the poached strawberries covered in the refrigerator until serving. Store unfilled, completely cooled meringue nests in an airtight container; fill them just before serving for the best texture. Refrigerate leftover assembled nests and eat them as soon as practical, though the meringue will soften.

Frequently asked questions