Meringue Nests with Strawberries and Lemon Sherry Syllabub

By The Canadian Living Test Kitchen

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Meringue Nests with Strawberries and Lemon Sherry Syllabub

This recipe makes 8 servings

Nutritional Info
Per serving: about	-
cal	168168 cal
pro	2 g2g pro
total fat	8 g8g total fat
sat. fat	5 g5g sat. fat
carb	23 g23g carb
fibre	00 fibre
chol	29 mg29mg chol
sodium	28 mg28mg sodium
% RDI:	-
calcium	22 calcium
iron	11 iron
vit A	99 vit A
vit C	1818 vit C
folate	22 folate

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Syllabub is a thick, frothy English dessert that was popular during the Victorian era. This version is adapted from recipe No. 1486 in Beeton's Book of Household Management, originally published in the mid-1800s. It combines deliciously with the first strawberries of the season and another Victorian favourite, crisp.

Ingredients

1 cup sliced strawberries 1 1cup cupsliced strawberrystrawberries
Mint leaf Mint leafMint leaves
Meringue Nests:
3 egg whites 3 3egg whiteegg whites
1 pinch cream of tartar 1 1pinch pinchcream of tartar
3/4 cup granulated sugar 3/4 3/4cup cupgranulated sugar
Lemon sherry Syllabub:
3/4 cup whipping cream 3/4 3/4cup cupwhipping cream
4 tsp granulated sugar 4 4tsp tspgranulated sugar
4 tsp sherry 4 4tsp tspsherry or Madeira
1 tsp finely grated lemon rind 1 1tsp tspfinely grated lemon rind
1-1/2 tsp lemon juice 1-1/2 1-1/2tsp tsplemon juice

Preparation

Meringue Nests: In bowl, beat egg whites until foamy; beat in cream of tartar until soft peaks form. Beat in granulated sugar, 2 tbsp (25 mL) at a time, until stiff glossy peaks form.

Using piping bag fitted with star tip, pipe meringue into eight 3-inch (8 cm) circles on parchment paper-lined rimmed baking sheet; pipe to fill in centre of each circle. Along edge of each circle, pipe second circle to form raised edge for nest. (Alternatively, spoon meringue into rounds; with back of spoon, form each round into nest.)

Bake in centre of 200°F (100°C) oven until dry and crisp, about 2 hours. Turn off oven; let stand in oven for 1 hour. Remove from oven; let cool completely on rack. (Make-ahead: Store in airtight container at room temperature for up to 3 days.)

Lemon Sherry Syllabub: In bowl, whip cream with granulated sugar. Fold in sherry and lemon rind and juice. (Make-ahead: Cover and refrigerate for up to 6 hours.) Spoon syllabub into meringue nests; top with sliced strawberries. Garnish with mint leaves.