Meringue berry nests

Method

1. Preheat the oven to 140°C. Line a large baking tray with Multix Bake.
2. In a stand mixer add the egg whites and whisk until very stiff. Add the caster sugar ¼ cup at a time. Whisk until the meringue is smooth and silky and the sugar is fully dissolved. Transfer into a Multix piping bag (fitted with a star nozzle) and pipe 10 round discs of meringue about 8-9 cm across. Tip: If you draw circles the right size with permanent marker on a small sheet of bake you can place it under the sheet you are piping on to act as a guide.
3. Transfer to the preheated oven, bake for about 10-15 minutes, then turn the oven off and allow the meringues to stay in the oven for at least 4 hours or over night to totally dry out.
4. Place the yoghurt in a sieve lined with a clean chux, over a bowl or pan, cover it with Multix cling and allow it to sit in the fridge for about 2-3 hours. This is to drain off some of the water so its really thick.
5. To essemble: Transfer the thick yoghurt to a bowl and stir in the vanilla extract. Keep the best 6 of your meringues and roughly crumble the other 4 in with the vanilla yoghurt, stir well.
6. Fold in half of the fruit. Transfer the good meringues to a serving plate or plates. Pile high with the meringue, yoghurt, berry mix and decorate with the remaining berries. Serve chilled.