Servings: 8

Weight Watcher Smart Points: 8

Preparation Time: 0 Minutes

Cooking Time: 0 Minutes

Ready In: 45 Minutes



    1. Preheat oven to 275°F
    2. Line a baking sheet with parchment paper and set aside.Place egg whites, vanilla and cream of tartar in the bowl of a stand mixer and beat with a whisk attachment until soft peaks form
    3. Gradually add sugar (about 1 Tablespoon at a time) and beat on high speed until stiff peaks form
    4. Using a spoon, drop eight dollops of meringue onto prepared baking sheet
    5. Use the back of your spoon to create a well in each ‘nest’
    6. Nests should be around 3-4 inches wide
    7. You can alternately transfer meringue mixture to a piping bag and pipe the nests, making sure that the bottom is a solid circle so that the filling won't leak out later
    8. Bake the nests for 45-50 minutes or until they are totally set and dry
    9. Leaving the oven door closed, turn off the oven and allow meringues to sit in the oven for an additional 1 hour
    10. In the meantime, place rhubarb, 1/2 lb of the strawberries, water, basil and honey in a small sauce pan set over medium heat
    11. Bring mixture to a gentle boil and reduce to a simmer
    12. Allow mixture to cook, stirring occasionally, until fruit is soft and syrupy, about 15 minutes
    13. Remove saucepan from heat and discard basil leaves
    14. Stir in the reserved ½ cup of chopped strawberries and allow mixture to cool
    15. In the bowl of a stand mixer, beat heavy cream until soft peaks form
    16. Add sugar and beat until cream is thick and fluffy
    17. Be careful not to over beat or you'll end up with butter
    18. Top each meringue nest with several spoonfuls of compote and whipped cream
    19. Serve immediately
    20. Enjoy!

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