Meringue nests:
For the meringue nests, put the egg whites and sugar in a stainless steel bowl and put in a bain-marie in a pot (it is important that no water comes into the bowl and it is not too hot). Stir with a spatula the entire time until the sugar has dissolved, around 10 to 15 minutes. Remove from the bain-marie and beat until hard and firm.
Form the nests with a pastry bag or a spoon over a baking sheet. Put in the oven for 1 and a half hour at 210°F. Allow to cool with the oven half open before taking it out for filling.
For the filling, mix the yogurt with honey to taste and pour it into the lower part of the nests once cold. Then add fruit, toasted walnuts, and repeat until reaching the top.
Serve cold with more berries, walnuts and honey.
