Ingredients

For the French meringues:

• 4 egg whites
• Pinch of salt
• 215g caster sugar
• 1tsp lemon juice
• 1tsp cornflour

For the elderflower lime cream:

• 300ml cream
• 20g icing sugar
• 1tsp vanilla extract
• Zest of 2 limes
• 1-2tbsp elderflower liqueur

For the topping:

• 250g strawberries
• Edible flowers

Tools

• kMix Stand Mixer Pastel Pink

Method

For the French meringues:

1. Preheat the oven to 130C or 110C if using a fan oven and line a baking tray with a sheet of parchment paper.
2. Put the egg whites and salt in a mixer bowl fitted with a whisk attachment and begin to whisk the egg whites on a slow speed until frothy.
3. Add 1 tablespoon of the sugar at a time, and continue to whisk to a stiff peak, about 5-7 minutes.
4. Add the lemon juice and cornflour, and gently fold through until well combined.
5. Fill a piping bag fitted with a large star nozzle with the meringue and pipe 6 nests onto the prepared baking sheet.
6. Bake the meringues in the preheated oven for 10 minutes, then reduce the heat to 110C or 90C fan and continue to bake for 1 hour. Turn off the oven and leave to cool in the oven for another two hours.

1. Whisk the cream with the icing sugar and the vanilla to soft peak in a large bowl. Fold in the lime zest and elderflower liqueur and chill until required.

1. To assemble the nests, spoon some of the cream into each meringue nest. Starting from the outside of the nest, arrange the strawberry slices in a circle, slightly overlapping.
2. Decorate with edible flowers to serve.

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