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Meringue Nest

Serving a meringue always makes a spectacular stunning dessert to finish a special meal. The addition of the Madagascan Vanilla Extract, vinegar and cornflour will give a slightly soft gooey inside texture to the meringue.

4 - 6 servings

Difficult 120 Minutes



For the recipe  Meringue Nest

For the Meringue:

1.5 Dr. Oetker Free Range Egg White Powder Sachets x 1.5 or 3 Medium Egg Whites
175 g Caster Sugar
2.5 ml Dr. Oetker Madagascan Vanilla Extract (½ tsp)
2.5 ml Vinegar (½ tsp)
5 g Cornflour (1 tsp)
25 g Chopped Hazelnuts toasted, save 1/3 for decoration
500 ml Greek Yoghurt
100 g Chocolate Mini Eggs
250 g Strawberries hulled




Meringue Nest

Preheat the oven to 140°C (130°C Fan, Gas Mark 1). Line a baking sheet with non- stick greaseproof paper or baking parchment and draw a 23cm (9”) circle on it using a plate or cake tin to guide.


In a large, grease free bowl and using a hand held electric mixer, whip the egg whites until they hold their shape. Gradually add the sugar, whisking well between each addition, until they are very stiff and glossy. Gently fold in the Madagascan Vanilla Extract, vinegar and cornflour.


Spread half the meringue in an even layer over the marked circle and spoon the other half in dollops around the inside edges of the circle to form a crown. Sprinkle 2/3rds of the hazelnuts over the dollops of meringue. The dollops can be piped if preferred.


Place meringue in the oven and bake for approximately 1½ - 1¾ hrs until the meringue is dried out. Remove from the oven, cool completely.


Peel away the parchment. And place on a serving dish, spoon the greek yogurt into the centre of the meringue nest and decorate with the strawberries and mini eggs. Sprinkle the strawberries with a little extra caster sugar, if required.

1 serving = 179g

Nutritional Information for the recipe Meringue Nest

Per Serving Per 100 g / ml
Energy 1553kJ
Fat 17.66g 8.25g
Carbohydrate 57.29g 26.77g
Protein 9.09g 4.25g