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Kirsten Tibballs’ Merry Berry Meringues will be sure to impress this Christmas, with a twist on a loved favourite. Chantilly Cream made using delicious Bulla Thickened Cream will be sure to help you share the love this Christmas.

merry berry meringues

by Kirsten Tibballs
makes: 8    |   prep time: 30mins    |   bake time: 120mins
CRYSTALLISED MINT:
ingredients:
  • 16 fresh mint leaves
  • 1 egg white
  • 2 Tbsp caster sugar
method:
  1. Wash and dry the fresh mint leaves.
  2. Brush both sides of the mint leaves with egg white, then sprinkle with sugar to coat.
  3. Set aside at room temperature for 1-2 days, until dry and crisp. Alternatively, you can place them onto a lined tray and into an oven heated to 60°C, without the fan function, until dry and crisp.
BERRY COMPOTE:
ingredients:
  • 300g fresh strawberries
  • 100g fresh raspberries
  • 20g icing sugar
method:
  1. Wash and dry the berries.
  2. Cut the strawberries into 5mm pieces and cut the raspberries in half.
  3. Place the berries in a bowl, sieve the icing sugar on top and mix to coat.
  4. Allow to macerate for 20 minutes to create a glossy sauce.
CHANTILLY CREAM:
ingredients:
  • 360mL Bulla Thickened Cream
  • 35g caster sugar
  • 2 tsp vanilla bean paste
method:
  1. Place the Bulla Thickened Cream, sugar, and vanilla in a bowl and whisk to form soft peaks.
SWISS MERINGUE NESTS:
ingredients:
  • 3 egg whites
  • 180g caster sugar
  • 50mL lemon juice
method:
  1. Draw 8 circles, each 80mm in diameter, on a sheet of baking paper. Flip the sheet upside down and place it onto a baking tray.
  2. Heat the oven to 80°C, fan forced.
  3. In a heat-proof bowl, combine the egg whites and sugar. Place the bowl over a saucepan of simmering water, ensuring the water does not touch the bottom of the bowl, and whisk continuously for 3-4 minutes, until the sugar has completely dissolved.
  4. Transfer the mixture into the bowl of a stand mixer fitted with a whisk attachment and whip on high speed until it has tripled in volume.
  5. Reduce the mixer speed to medium and continue whipping until the meringue has cooled.
  6. Transfer the meringue into a piping bag and cut a tip, approximately 5mm in size, off the end.
  7. Pipe a small amount of meringue under the corners of the prepared sheet of baking paper to secure it to the baking tray.
  8. Use the circles on the baking paper as a guide to pipe 80mm discs of meringue onto the tray.
  9. Then, in a continuous motion, pipe rings around the edge of the disc to create a rustic-looking nest, building it up until it’s approximately 40mm in height.
  10. Bake the meringue nests in the pre-heated oven for approximately 2 hours, or until they are completely dry.
  11. Allow to cool completely at room temperature, then store in an airtight container.
ASSEMBLY:
method:
  1. Fill the meringue nests with the Chantilly cream.
  2. Top with the prepared berry compote and garnish with the crystallised mint.
  3. Serve immediately.