Preheat the oven to 120˚C. Line the base with nonstick baking (parchment) paper.
Place the egg whites into a spotlessly clean bowl and whisk on full speed until they form stiff peaks.
Reduce the speed of the mixer, add the sugar a little at a time, beating thorough until thick and glossy.
Spoon the mixture into a piping bag fitted with a 1cm (1⁄2 inch) star nozzle (tip).
Pipe 6 meringue nests of meringue onto the prepared baking sheet, making sure they do not touch one another.
Bake for 20 minutes, until firm to the touch but still soft in the middle. I normally leave mine to cool in the air fryer with the door open to help the meringue settle.
Carefully lift the meringues off the paper.
In a second bowl, whip the cream. Then, fold some fresh berries or berry compote.
Serve the meringues with a spoonful of berry cream! Enjoy immediately.
