Take a sheet of greaseproof baking paper and sketch around the serving plate you want to use on Christmas day. Lightly grease a large baking sheet and pop the greaseproof paper on it, ink side down.
Make sure all equipment you use below is perfectly clean and grease free. To be extra sure and avoid catastrophe, some people wipe a cut lemon over the bowl and whisk before starting although I've never found that necessary.
Preheat the oven to 110c/100 fan/225f/gas 1/4
Using an electric whisk (unless you're a masochist or iron man) beat the egg whites until they become stiff peaks.
Add half the caster sugar and continue beating until the peaks turn shiny and very stiff.
Add in the remaining caster sugar, continue beating until it becomes beautifully silky and stiff then gently fold in the brown sugar with a spoon.
Taking a tablespoon, dollop the meringues mixture around the baking paper, staying within the lines. I found 2 tablespoons made 10 nests perfectly, but feel free to play around with the size to suite your serving dish and number of guests.
Pour some boiling water from the kettle into a mug. Heat a teaspoon in the water, dry on a tea towel and whilst it's still hot use it to melt the meringue in the centre of each dollop creating a nest. Re-dunk the spoon and repeat until you have hollowed out each of the nests.
Bake in the oven for 2 hours, they should become golden and ever so lightly caramelised when done.
Slide the baking paper onto a cooling rack and when completely cool very gently peel away the paper. Don't panic if it cracks a little as you'll be covering it with fruit.
Just before serving top with the berries and figs.
Fruity Meringue Wreath
Amount Per Serving
% Daily Value*
Saturated Fat 0g0%
Vitamin A 30IU1%
Vitamin C 1.1mg1%
* Percent Daily Values are based on a 2000 calorie diet.