Fruit Salad with Meringue Nests

22 Jul

FS2 Finished

I am currently enjoying my first British summer.  This is my third July in the UK, but lets face it the last two summers were completely rubbish.  The best bit about this weather is that it finally feels like barbecue (or braai) season.  As a South African, cooking meat outdoors over a flame is a deeply engrained cultural pastime.  One bordering on religious fanaticism.  I would dearly love to share some of the amazing meals we enjoy with you, but unfortunately braaing (or barbecuing)  is strictly “men’s work.”  Now as liberated and enlightened my BH is in every other aspect, I have more chance of spontaneously combusting then I do of  being given charge of the Braai (Barbecue) tongs.

My job in this summer performance is to prepare salads and dessert.  That’s it. That’s all us women get and surprisingly, none of us complain.  Weird, huh?

So that’s why this is yet another sweet post and why there will probably be a few more in the next couple of days.  Well that’s my story at least and I’m sticking to it.  Anyway in weather like this, you need something cool and refreshing and that requires minimal time in the kitchen.  Fruit salad is always a winner and here it’s dressed in a honey, lime and mint dressing served with meringue nests and chantilly cream.

FS IngThis serves 8:

Meringue nests:

  • 5 egg whites
  • 250gm caster sugar
  • 1/2 tsp cream of tartar
  • 1/2 tsp lemon juice
  • 1 tsp vanilla bean paste (optional, but so yummy)

Salad:

  • A mix of your favourite fruit, I used grapes, strawberries, mangoes, blueberries and pineapple
  • 8-10 mint leaves
  • 2 limes
  • 2 Tbs of honey

Chantilly Cream:

  • 200 mls double cream
  • caster sugar to taste
  • 1 tsp vanilla bean paste

FS Sep EggsFirst preheat the oven to 110 °C and then separate the eggs and place the whites in a clean bowl.  Save the yolks for pannacotta or a nice quiche.

FS egg whiteAdd the cream of tartar and the lemon juice and then beat until soft peaks form.

FS sugarWeigh out your sugar.  A handy tip to remember is to use 50gms of sugar per egg white.

FS MeringueAdd the sugar a tablespoon at a time  and always ensure the sugar is completely incorporated before adding the next tablespoon of sugar.  Continue whisking until your mixture resembles the one above and then fold in the vanilla bean paste.

FS nestsLine a large baking tray with parchment paper and then using a star tipped nozzle and a piping bag, pipe your nests onto the paper.  Place in the oven and bake for two hours.  This should produce a relatively robust meringue that still has a squishy inside.

FS Lime Juice

Now get on with your fruit salad.  To make the dressing, squeeze the limes getting as much juice as you can from them.  The vitamin C in the juice will prevent your fruit from browning.

FS dressingAdd the honey to the lime juice and whisk with a fork until it’s incorporated.

FS MintFinely chop your mint leaves and add this to the lime-honey mix.

FS saladChop your fruit into bite sized pieces and toss with the dressing.  Chill until needed. FS cooked nests

Once your nests are ready, allow them to cool.   FS creamOnce they are cool, make the chantilly cream by adding the vanilla and sugar to the cream and beating it until it holds its shape.  Then assemble by topping the meringue with cream and fruit salad.  Enjoy.

FS Ready to eat

About these ads

16 Responses to “Fruit Salad with Meringue Nests”

  1. citymeetscountry July 23, 2013 at 2:00 am #

    These nests are lovely! I have never made a meringue before and perhaps it is high time I do. They are just so pretty! Thank you for visiting my blog :)

    • fudgingood July 23, 2013 at 5:29 am #

      Thank you so much. They’re amazingly easy and manage to impress everyone at the same time :)

  2. Jess @ The Dreaming Foodie July 23, 2013 at 3:30 pm #

    The meringue nests look absolutely gorgeous! I would love to taste this — maybe I’ll try it soon! :)

    • fudgingood July 23, 2013 at 4:32 pm #

      Thanks for stopping by, please give it a try and let me know how it goes :D

  3. Ngan R. July 23, 2013 at 8:45 pm #

    These are gorgeous–almost too pretty to eat! Very creative presentation.

    • fudgingood July 23, 2013 at 8:58 pm #

      Thanks, I’m trying to work on my presentation :D

  4. EightySixThat July 24, 2013 at 3:14 pm #

    This looks amazing!

  5. jacquelynmcvicker April 26, 2014 at 2:09 am #

    Beautiful!

  6. firecook June 15, 2014 at 10:15 pm #

    Hi and nice to meet you. Thanks for liking a post. Yours looks so yummy:)

  7. Emma September 15, 2014 at 4:24 pm #

    omg I made these a couple of days and now I’m going to make them again. So amazing!

    • Emma September 15, 2014 at 4:26 pm #

      *a couple of days ago

      • fudgingood September 15, 2014 at 7:08 pm #

        Aw, I’m so glad you liked them – thanks :)

Trackbacks/Pingbacks

  1. Coconut, Ginger and Lime Crème Brûlée | fudgingood - June 22, 2014

    […] the lime and then place the lime juice,  the egg yolks,  (save the whites for marshmallows or meringues) the caster sugar and the coconut flavour into a large bowl (or the bowl of your mixer) and whisk […]

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

With All My Affection

A simple love story with life.

Mrs Stanton's Makes

Bake. Craft. Review. Create.

When It's Raining

...look for rainbows

China through the Eyes of a Chinese-American.

Trying to make my difference in the world by teaching English in underdeveloped China for the next two years as a Teach for China Fellow.

Carlygrey

Photography and Adventure - Greater Things to Come

The epicurean kitten

Not what we have, but what we enjoy constitutes our abundance, Epicurus

Whole to the Core Blog

Being fit and healthy. Living the Abundant Life

Kate's Travel Tales

A technological advance on quill and ink on parchment in airmail envelopes

Love. Food. Asia.

the taste of asia

alifemoment

Colourful Food and Lifestyle

adorable life

eat, craft , travel ,love... in short live your life and njoy!!

My French Heaven

FOOD, PHOTOGRAPHY & JOIE DE VIVRE IN BORDEAUX, FRANCE

Nourishing Jessica / May Rose Kitchen

From my green kitchen to yours....

LOOK WHAT I MADE ...

DIY, Recipes and more

Leni & Viv

Recipes, Cooking Tips, and Food Inspiration from Our House to Yours

andcece

eat. sleep. adventure.

Papaya Pieces

a journal of food, places & life

The Sensitive Foodie

Discovering a healthier happier lifestyle as deliciously & fun as possible - gluten, egg & lactose free

Follow

Get every new post delivered to your Inbox.

Join 630 other followers

%d bloggers like this: