Crisp Meringue Nests with Berries and Cream

1. Prep and Preheat

1. Preheat your oven to 120°C (100°C fan).
2. Line a large baking sheet with baking parchment. Use a small bowl or cookie cutter (about 8–10 cm in diameter) to trace 4 to 6 circles on the paper as guides, then flip the paper over so the ink or pencil faces down.

2. Whip the Meringue

1. Ensure your mixing bowl and beaters are completely clean and free of grease.
2. Beat the egg whites with an electric whisk on medium speed until soft, airy peaks form (about 2–3 minutes).
3. Increase the speed to medium-high and gradually add the caster sugar, one tablespoon at a time, beating for 20–30 seconds between additions. Continue until the sugar has fully dissolved and you have a thick, ultra-glossy meringue with stiff peaks.
4. Gently fold in the white vinegar (or lemon juice), cornstarch, and 1/2 teaspoon of vanilla extract with a spatula until evenly incorporated.

3. Shape and Bake

1. Spoon the meringue inside the traced circles on the parchment.
2. Use the back of a spoon to swirl each mound and press a shallow hollow in the center of each to create little nest-like craters.
3. Transfer to the oven and bake for 60 to 75 minutes, until the shells are crisp to the touch and release cleanly from the parchment. Turn the oven off and leave the door slightly ajar for at least 30 minutes to allow the nests to cool and dry out without cracking.

4. Assemble and Serve

1. In a chilled bowl, whip the cold cream together with the icing sugar and remaining 1/2 teaspoon of vanilla extract until soft, pillowy peaks form.
2. Place each cooled meringue nest onto individual dessert plates.
3. Spoon generous dollops of the vanilla whipped cream into the center of each nest.
4. Heap the fresh berries on top, lightly dust with extra icing sugar, and garnish with fresh mint leaves just before serving.