Big cinnamon meringue nest - YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Sign in Welcome!Log into your account Forgot your password? Password recovery Recover your password Search Sign in Welcome! Log into your account Forgot your password? Get help Password recovery Recover your password A password will be e-mailed to you. YOU Magazine Fashion Beauty Celebrity Health Life Relationships Horoscopes Food Interiors Travel Home Food Big cinnamon meringue nest By You Magazine - April 21, 2019 There’s few showstoppers quite as impressive as a big cinnamon meringue nest scattered with chocolate treats – pile on the toppings and dig in. Chris Alack SERVES 6 FOR THE MERINGUE 6 large egg whites, at room temperature 350g white caster sugar 1 tbsp cornflour 1 tsp white wine vinegar 1 heaped tsp ground cinnamon FOR THE TOP 75g dark chocolate (about 50 per cent cocoa) 150ml whipping cream 250g thick Greek yogurt 1. Preheat the oven to 220C/200Cfan/gas 7. Using an electric whisk, whip the egg whites in a bowl until they form stiff peaks, then scatter over the caster sugar a few tablespoons at a time, whisking well with each addition. Gradually whisk in the cornflour and then the vinegar, by which time you should have a very stiff, glossy meringue. Sprinkle three-quarters of the cinnamon over the mixture and turn it a couple of times to streak it. 2. Cut out a circle of baking paper about 23cm in diameter and place on a baking sheet. Spoon the meringue mixture on to the circle, taking it almost to the edge of the paper, sprinkle over the rest of the cinnamon and swirl the top with a teaspoon. Place the meringue in the oven, reduce the temperature to 130C/110Cfan/gas 1/2. and bake for 1 1/2 hours. Remove the meringue from the oven and leave to cool before gently peeling off the paper. 3. Shortly before serving, melt the chocolate in a bowl set over a pan containing a little simmering water. Leave to cool to room temperature. Whisk the cream to fluffy peaks in a medium bowl. Fold this into the yogurt in a large bowl, then spoon into the centre of the meringue. Thinly drizzle over the melted chocolate. DECO TIPS Scatter over decorations of your choice (we used milk chocolate mini eggs and thin white chocolate pieces). Recipe by Annie Bell. Food styling by Clare Lewis. Styling by Sue Radcliffe. RELATED ARTICLESMORE FROM AUTHOR Kids can eat for free at these restaurants during October half-term How to make the viral negroni sbagliato with prosecco at home 7 Halloween recipes with serious hex factor Popular in Food 6 sunshine-yellow baking recipes with golden grains May 20, 2018 Donna Hay’ s sneaky bolognese June 10, 2018 Louise Thompson’ s lower-fat sticky toffee pudding June 29, 2018 Calling all cocktail lovers – this £12 Co-op vodka is one July 23, 2018 5 delicious new baking trends to try this season August 31, 2018 People are campaigning for the return of this popular Celebrations chocolate September 27, 2018 This is the best turkey to buy for Christmas 2018 October 11, 2018 Chrissy Teigen’ s French toast with whipped honey and ricotta topping November 17, 2018 Snowy angel cake December 23, 2018 Souped up 6 delicious healthy soup recipes with calorie counts January 27, 2019 Popular CategoriesFood2704Life2496Fashion2240Beauty1738Celebrity1261Interiors684 Sign up for YOUMail Thanks for subscribing Please check your email to confirm (If you don't see the email, check the spam box) Fashion Beauty Celebrity Life Food Privacy & Cookies T&C Copyright 2022 - YOU Magazine. All Rights Reserved