Preheat the oven and prep your baking Trays

Cup of Yum
1. Preheat the oven to 80C /175 F Fan Setting or 100C / 210F normal setting. Mist two large baking sheets with cake release and line with baking paper (I like these reusable liners). You want to secure the paper on the tray otherwise it might lift when you are piping the meringue.

Make the meringue

1. Put the egg whites and sugar in the bowl of your stand mixer. Set this over a pot of barely simmering water, making sure the bottom of the bowl doesn't come into contact with the water. Use a balloon whisk to lightly whisk the egg whites and encourage the sugar to dissolve.
2. If you have a digital thermometer you can check whether the mixture has reached the right temperature of 55C/ 130F. If not, simply check whether the sugar has dissolved d by checking it between your fingers – if it is still gritty continue to heat while mixing for a little longer.
3. Dry the bottom of your mixing bowl and attach to the stand mixer. Add the vanilla extract and whisk at maximum speed for 5-7 minutes, or until the meringue forms perfectly stiff peaks.

Pipe the Meringue Nests

1. Transfer the meringue into a piping bag fitted with a star nozzle. Pipe a dot in the centre of your meringue nest, then create a concentric circle. Continue piping in a single motion to build on the edges to create the meringue nest (see video).
2. Use the remaining meringue to pipe up to 8 small or 6 medium meringue nests, spaced slightly apart on the tray.

Bake The Meringue Nests

1. Bake the meringue nests for 90 minutes.
2. Turn the oven off and leave the meringues to cool in the oven until it cools down – don’t open the door!

Fill and Serve

1. Spoon softly whipped cream over your meringue nests and top with fresh strawberries or your choice of fruit. Dust with a little icing sugar and serve immediately.