3 large free range egg whites, at room temperature
1heaped tsp cornflour
1tbsp vinegar
200g castor sugar
150ml double or whipping cream
1-2tbsp brandy
100g raspberries (or other fruit of your choice)
2-3 brandy snaps, broken up

1. Have ready at least two baking trays covered with non-stick baking parchment or tray liners. Preheat the oven to 170C/325F/Gas Mark 3.

2. Whisk the whites until stiff, then gently whisk in the cornflour and the vinegar. When stiff again whisk in half the sugar until the mixture is stiff and glossy. Now carefully fold in two thirds of the rest of the sugar slowly and gently to keep the volume and stiff texture.

3. Spoon the mixture into a large piping bag with wide star nozzle. Pipe about 12 nests keeping the sides as high as possible.

4. Place in the preheated oven but reduce the heat immediately to 160C/300F/Gas Mark 2. Bake for at least one hour, rotating the trays half way through. Reduce the heat again if they are browning too much.

5. The meringues should be firm and crisp but you can leave them in the cooling oven if you like them slightly drier and crisper. Then allow to cool thoroughly.

6. Whip the cream until softly peaky, then gradually beat in the brandy with sugar to taste. Spoon a little into the base of each nest. Fill with raspberries and finish with a piece of brandy snap.

Tip:

If you wish to make the meringues in advance cool thoroughly and then store them in airtight tins. To keep them for several days add a little salt in a twist of foil to the tin.

Food Features rating: Favourites For All Ages!