Meringue nests-2 xlarge egg whites,100g castor sugar Filling-½ tub Lancewood plain cream cheeseIcing sugar to tasteDrop vanilla essence¼ cup fresh cream (beaten stiff) Topping-Fresh BlueberriesOrange segmentsMint leaves
1. Preheat oven to 100degC.2. Whisk egg whites on low speed until foamy.3. Once foamy, increase speed to medium until stiff peaks form.4. Add sugar 1 tablespoon at a time, until you have a glossy meringue.5. Spoon meringue into piping bag with star nozzle attached.6. Pipe 8 nests onto baking paper, In a preheated oven bake meringues for 1 hour 45min.7. Once baked, turn off the oven, and don't open the oven door. Leave overnight to cool. Remove from oven.8. Whip cream till stiff. Leave aside. 9. Whip cream cheese with essence and icing sugar till smooth. 10. Gently fold whipped cream into cream cheese.11. Spoon in piping bag and pipe into nests. (Don't pipe in too early. Will make meringues weep and crumble.)12. Garnish with blueberries sliced in halves, orange segments and a mint leaf. 13. Leave in fridge until needed.14. Serve chilled.