Measure the Malax Loaf crumbs and icing sugar into a bowl and set aside.

Whisk the egg whites. When the egg whites start to form firm peaks, add the caster sugar a little at a time and whisk until glossy. The meringue mix should retain its shape.

Fold the icing sugar and Malax Loaf crumbs into the meringue mix by mixing fast at first and then slowing down. The mixture is ready when it retains its shape. The mixture can also be thinner; this produces slightly ‘flatter’ meringue nests that look like traditional macaroons.

Put the mixture in a piping bag and pipe meringue shapes (e.g. 3 cm in diameter) onto a baking tray lined with baking parchment. Once you have a baking tray full of meringue nests, tap the tray lightly against the worktop.

Allow the mixture to rest for 30–60 min before baking.

Bake at 150° C for approx. 18 min.

Allow the meringue nests to cool completely before filling.

Fill the meringue nests with a sweet or savoury filling, such as cream cheese, marmalade or chocolate mousse.

If you are using a savoury filling, a slightly longer cooking time is recommended to give the meringue nests a golden colour.