3 egg whites
A pinch of cream of tartar
175 g/6 oz soft dark brown sugar
Whisk the egg whites with the cream of
tartar until stiff. Whisk in the sugar 15 ml/1 tbsp at a time,
whisking well between each addition, until stiff and glossy. Use to
fill a piping bag fitted with a large star tube (tip) and pipe eight
nests well apart on baking parchment on a baking (cookie) sheet.
Alternatively, spoon the mixture into mounds and hollow out to form
nests. Bake in a preheated oven at 120°C/250°F/gas mark 1/2 for about
1 hour or until crisp and dry. Turn off the oven and leave there until
cold. Store in an airtight container until ready to use.