Ingredients
100g Egg whites
100g Caster suger
100g Icing suger
15g Corn Flour

Metode
1. Prepare trays with greaseproof paper and stencil rings
2. Whip the egg whites until medium peak forms then slowly add the castor sugar and make a stiff meringue
3. Sift the icing sugar and corn flour together and fold into meringue
4. Pipe into nests
5. Set the oven at 50°C for one hour. Cool the meringues in a wire rack for 30 minutes and store in an airtight container
6. Serve piped full with Chantilly cream and garnished with fresh summer fruits