For the meringues
- Preheat oven to 110* C (230* F) Fan.
- Beat the egg whites and salt in a mixer, until the mixture comes together and begins to rise.
- The salt helps the meringue stiffen more.
- Add the granulated sugar in batches while beating for at least 3 minutes, until the sugar dissloves completely.
- Add the icing sugar and continue beating, until the meringue becomes bright and shiny.
- Add the vanilla and beat on high speed, until stiff peaks form.
- Take a pastry bag and add a star tip.
- Add some red food color paste and use a pastry brush to spread it all over the interior of the pastry bag.
- Add the meringue, seal pastry bag and cut open at the tip.
- Pipe some meringue onto the baking sheet and cover with parchment paper. This will help keep the paper and meringues in place while baking.
- Pipe meringue nests onto the baking sheet. Pipe out smaller meringues with your lefover meringue.
- Bake for at least 2 hours. Of course this also depends on their size. For meringues that are 1-2 cm in diameter, 2 hours is enough.
- We want the exterior to be baked but the interior to be chewy.
For the cream cheese filling:
- Beat the cream cheese and sugar in a mixer.
- Lower the speed and beat for 2-3 minutes, until it is light and fluffy .
- Scrape down the sides of the mixer’s bowl.
- Add the heavy cream and beat until the mixture thickens.
For the berry sauce:
- Mash the berries along with the icing sugar and balsamic cream with a mortar and pestle, until it becomes a sauce. Refrigerate for 1/2 an hour to chill.
To assemble and serve:
- Pipe some of the cream cheese filling on to a serving plate. Place a meringue nest on top. This will help the meringue stay in place.
- Pipe the filling into the meringue nest.
- Drizzle with chilled berry sauce.
- Add some whole berries.
- Crush some of the smaller meringues over the top.
- Serve, share and enjoy!