Birds' nests

Ingredients:

Meringue

• Protein of 3 large eggs, room temperature
• 3/8 tsp cream of tartar
• 150 g of sugar

Nests

• 180 ml whipping cream
• 1 tbsp. sugar
• 0.5 tsp vanilla extract
• A large handful of assorted berries

Preparation:

1. Preheat oven to 150°C. Using a marker, draw 6 circles, each 6 cm in diameter, at least 5 cm apart on parchment paper, then turn the paper over and place it on a baking sheet.
2. Beat the egg whites with cream of tartar first on low speed with a mixer. Then, once the whites are foamy, increase the speed and slowly add the sugar, without stopping the mixer. Continue beating at high speed until stiff peaks form when held with the whisk held up.
3. Fill a large pastry bag fitted with a large star tip with meringue. Pipe the meringue along the outline drawn on the paper, completely filling the circles. Then, pipe a second layer around the edge of the first layer, creating a nest about 5 cm high from the base.
4. Place the nests in the oven and immediately reduce the temperature to 135°C (275°F). Bake for 45-65 minutes (baking time will depend on the temperature and humidity; if your kitchen is warm or humid, the meringues will take longer to dry). If the meringues begin to darken, leave the oven door slightly ajar during baking. Cool the meringues on the baking sheet to room temperature, then carefully transfer them to an airtight container until ready to serve.
5. For assemblyWhip the cream until soft peaks form and fold in the sugar and vanilla. Arrange the bird's nests among serving bowls, spoon a dollop of whipped cream into the center, and top with berries. Serve immediately. The meringues can be baked a day ahead, but the nests should be assembled just before serving..