Meringue Nests

 With your leftover egg whites from your Crème Brûlées, you can make the most delicious meringue nests  to fill with fruit compote and ice cream... Or you can make one large one - it's up to you.

4 egg whites

170g caster sugar

Here's how to make them

Preheat the oven to 125ºc

Whisk the egg whites in a clean, dry bowl until it is silky, smooth and stiff enough to make peaks.

Now it's time to add your caster sugar. The trick is to add it slowly, a couple of spoons at a time and whisk until it is combined. The sugar adds another dimension to the silkiness of the mixture.

Once it is all combined and is thick and luxurious looking, spread it in a big swirl on a large baking tray, lined with baking paper, or alternatively, dot it around in smaller blobs to make nests.

Pop them in the oven and bake for about an hour and 15 minutes until they are golden and crips on the outside, gooey on the inside - Perfection!