And what to do with them
1. This can be done the night before to save you time on the big day. Preheat the oven to 150⁰C/300⁰F/gas two. Put the egg whites into a clean bowl and get whisking. You’re looking for firm peaks.
2. Keep whisking while adding the caster sugar and sprinkling of salt, bit by bit. Then turn your mixer up to the highest setting (if you don’t have a mixer, you’ll need to whisk with all your might) for seven minutes or so until the meringue is formed. It should be bright white and glossy.
3. Scoop out a quarter of the mixture into a separate bowl and very carefully add a drop of pink food colouring. Use a knife to lightly swirl the colour through the meringue. You don’t want it to change colour completely, but rather for delicate ribbons of pink to appear.
4. Line two baking sheets with parchment. Draw out a circle that’s 20cm in diameter to act as your guide and then several smaller circles between 5-10cm in diameter on the other. Spread the meringue mixture evenly before increasing the height on the edges to give rise to large peaks and a shallower centre on the larger circle. For the mini meringues, use a piping bag with a medium-size star nozzle to pipe three-four little, pink-marbled meringues to use for decoration. Bake for an hour until the meringues are ever-so-slightly golden.
5. Now the fun part. Any combination of berries works here. You can stick to one sort, or have a mixture and the cream flavouring is entirely up to you too. We chose classic raspberry, vanilla and mint but the delicate notes of orange blossom or rosewater would taste equally as divine.
6. Whip the cream with the sugar until you get soft peaks. Then stir in the yoghurt slowly along with the vanilla seeds. Spoon your creamy mixture in the meringue nest and dot with raspberries. Perch the mini meringues on top at different angles before adding the final few raspberries and dusting with icing sugar.
7. Rest on a crisp white cake stand and present as it is, or scatter a few mint leaves on top.