Mini Meringue Nests with Cream and Berries

Ingredients

• 4 piece egg whites, at room temperature
• 1 cup caster sugar
• 2 teaspoon gluten-free cornflour (maize)
• 1 teaspoon white vinegar
• 300 millilitre thickened cream
• 250 gram mixed fresh berries
• 2 tablespoon passionfruit pulp

Instructions

1. 1Preheat the oven to 120°C and line two baking trays with baking paper.
2. 2Whisk the egg whites with electric beaters until soft peaks form.
3. 3Add the caster sugar one tablespoon at a time, whisking well after each addition, until the meringue is thick and glossy.
4. 4Fold in the cornflour and vinegar.
5. 5Spoon eight mounds onto the trays and use the back of a spoon to make a shallow dip in the centre of each.
6. 6Bake for 75 minutes, then turn the oven off and leave the nests inside with the door closed until completely cool.
7. 7Just before serving, whip the cream to soft peaks and spoon onto the nests.
8. 8Top with berries and a drizzle of passionfruit pulp.