David Simpson

Is a Chef that work’s in Dobbins Inn, who set up a facebook group to help people bake during the Covid-19 Lockdown.

David set up a facebook group to help people with their baking during isolation. The page now has over 40,000 members in a few days. The group is called Home cooking recipes isolating chef

David has shared some of his Recipes with us:

Mini Meringue



  1. Put your 4 egg whites into a large bowl and whisk on a low speed until foamy. Once foamy, increase the speed to medium until the egg whites form stiff peaks.
  2. Add the caster sugar (200g) a tablespoon at a time and whisk until combined. You’ll now have a lovely stiff, glossy meringue.
  3. Pipe the meringue nests
  4. Line your baking tray with greaseproof paper or non-stick baking sheet.
  5. Put your meringue into a piping bag fitted with a star nozzle.
  6. Start by piping a dot in the centre of your meringue nest, then in one continuous motion go around the dot twice to make a bigger circle, and then go around again on top of the outer circle to make the sides.
  7. Repeat until you’ve piped all 14 nests. Don’t worry if they’re not completely perfect – that’s what makes them look homemade, and you can always cover any mishaps with plenty of cream and fruit.
  8. Bake the meringue nests
  9. Pre-heat your oven to 100ºC/80ºC fan.

  10. Place the meringue nests into the oven and bake for 1 hour 45 minutes.
  11. Once cooked turn off the oven and DON’T open the door. Leave the meringues in the oven until it has cooled completely and then take them out (the slow cooling helps to prevent the nests from cracking). I usually make my meringues in the evening and then leave them to cool overnight.
  12. Remove them from the oven and serve.


Read David’s story and his journey coping with Isolation during the Covid-19 Pandemic and 15 of his favourite Recipes.

Once you have purchased Davids eBook you will receive a second confirmation email with a link to download the eBook


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