MERINGUE NESTS WITH MASTIC

ASHUPLADOS KON ALMASTIKA

Ashuplados are the perfect sweet to share with friends on the joyous festival of Purim. These ethereal, ivory-colored meringues are crisp on the outside, yet soft and chewy within, delicately infused with the pine-scented aroma of Greek mastic. Elegant and wonderfully versatile, they are an ideal make-ahead dessert.

This weekend, I’m using the same recipe to fashion individual meringue nests, crowned with clouds of whipped cream, fresh berries, and a touch of tropical fruit a vibrant, celebratory treat I can’t wait to share with you all. Purim alegre!

6 large egg whites, at room temperature

300 g (10½ ounces)

caster (superfine) sugar

2 crystals mastic, crushed with 1 teaspoon granulated sugar

1 teaspoon vanilla extract

1. Preheat the oven to 250°F (120°C). Line 2 baking trays with parchment paper, sticking it firmly on the tray with a little meringue. Arrange two racks evenly spaced in the oven.

2. Put the egg whites in a perfectly clean bowl of a free-standing electric mixer fitted with a whisk attachment and beat until the egg whites double in volume and hold a slightly bent peak when you lift the whisk. Add half the sugar, a tablespoon at a time, incorporating each tablespoon completely before adding the next one. Tip in the remaining sugar and whisk until the whites are stiff and glossy. Fold in the ground mastic and vanilla extract with a metal spoon.

3. Reduce the oven temperature to 225°F (110°C).

4. Spoon the meringue into a piping bag fitted with a large star nozzle. Pipe the meringue nests onto the lined tray. Repeat spacing the meringue nests well apart to allow room for increase in size.

5. Bake meringue nests for 3 to 4 hours or until they are crisp, depending on the size of the meringues. Check that the underside is firm to the touch and dry. Turn off the oven and allow the meringues to cool completely in the oven for 30 minutes or overnight as I do.

6. To serve: Spoon some of the whipped cream and top with berries and tropical fruit…