Meringue nests

These meringue nests, a staple in French grocery stores, are just as beloved as other French sweets. They're not only delicious but also incredibly easy to make, making them the perfect choice for a quick and impressive dessert. 

4 egg whites, room temperature
pinch of sea salt
vanilla powder
150 g white caster sugar

Heat the oven to 95°C convection regime. Line two pans with baking paper.

In a bowl, add egg whites, salt, and vanilla. Beat on a medium speed until soft peaks start to form — around 3 minutes. Do not hurry. Continue beating, raising the speed a bit more (medium-high), and slowly add 1 tbsp sugar. Beat for 30 seconds. Continue like that until all of the sugar has been added. Stop the mixer, clean the sides of the bowl into the mixture, and continue beating until the whites are stiff for around 7-9 minutes. It should stand nicely when lifted without falling over.

Use a piping bag with a star nozzle and pipe out meringue nests (around 9 cm ) starting from the middle, covering the whole, and finishing with sides of a nest on the next level. Bake in the oven — two levels for 2 hours. Take them out and let them cool to room temperature and leave there for 1-2 days, even. And only then store them in an airtight container. Serve filled with whipped cream and berries.