Sweet Meringue Nests

There are simple desserts that show up quietly, and then, there are desserts that arrive and practically demand loud applause.

Sweet Meringue Nests fall firmly into the latter category.

These airy little clouds of meringue are filled with curd and crowned with raspberries are as pretty to present as they are delicious.

Consider these for an upcoming Valentine’s day dessert.

Unlike one giant pavlova that can be stunning but often cracks in unexpected places, these little nests are a little more forgiving with few, if any bake-cracks in the shell.

To see my much larger and regal-looking Pavlova from a previous post, CLICK HERE.

With their crispy exterior and marshmallow-like texture on the inside, these meringue nests are basically edible bowls, designed to cradle something yummy.

In this case, the yummy amounts to a silky and sweet homemade lemon curd and fruity topping.

The foundation of any pavlova is a stable meringue. Start with room-temperature egg whites in a completely clean, grease-free bowl. Even the smallest amount of grease or accidental yolk can ruin the meringue.

Because this recipe uses multiple egg whites, it’s important to separate each yolk/white separately. Separate the first egg, and then, separate the second egg white into a separate bowl. Once you can see there are no accidental pieces of yolk in the egg white, add that clean egg white to the first egg white. Repeat with the remaining eggs.

This process will prevent any contamination of the already-separated egg whites.

Pipe the meringue in a circular motion to create a base onto parchment paper.

Then, continue piping around the outer edge of the base to create and build up a nest-like shape. Pipe slowly to prevent the meringue from tipping over while you’re building the nest.

Once the nests bake up, set aside and allow them to cool completely.

Once baked, please handle the nests very carefully. The meringue nests are very fragile and it doesn’t take much to accidentally break a piece off or for the entire nest to come crashing down.

Consider using a spatula to gently lift them from the baking tray because even slightly squeezing the nests on either side to lift them, risks breaking them.

Broken meringue is still delicious, but it’s certainly not the look we’re going for here.

The lemon curd provides just the right balance to the sweetnes of the meringue, and it’s success relies on gently heat and constand stirring.

Whish eggs, sugar and citrus juice together before placing the mixture over low heat. Stir continuously to prevent curdling and avoid boiling.

When it’s done, strain the curd through a sieve to remove any cooked egg bits that may be present. The straining also helps to ensure a silky smooth texture.

Meanwhile, I continue to work on my food-on-the-move videography series, and I’ve included my latest Food in Motion video featuring these Sweet Meringue Nests for your viewing pleasure.

You can watch the video fullscreen within this post, or you can click over and watch it full screen over on YouTube.

If you opt to watch this video on YouTube, please consider subscribing to my channel, as I continue to try to grow my audience on that platform too.

Thanks so much for the sweet support and enjoy the video (and the easy recipes that follow).

Food in Motion

Sweet Meringue Nests

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Prep Time:20 minutes mins

Cook Time:25 minutes mins

Total Time:2 hours hrs 43 minutes mins

Course: Dessert

Cuisine: Austrailia

Keyword: meringue, pavlova

Servings: 14

Ingredients

• 5 egg whites, room temperature
• 1/2 tsp cream of tartar
• 1 tbsp corn starch
• 1-1/2 cup superfine sugar (castor), or granulated sugar pulsed in a food processor until fine
• 1 tsp vanilla
• 1 tsp white wine vinegar

Instructions

• Preheat oven to 180 degrees Fahrenheit.
• Line a baking tray with parchment paper.
• Whisk the egg whites in a stand mixer until they become frothy.
• Slowly add in the super-fine sugar.
• Add the cornstarch and cream of tartar and continue to whip.
• Add the vanilla and white wine vinegar.
• Continue to whisk until thick peaks form. You'll know the meringue is whipped enough if you can turn the mixing bowl upside down without the meringue moving.
• Add stiff meringue to a piping bag with a wide metal tip.
• Pipe a circular pattern onto the parchment paper.
• Continue to pipe along the edge of the circular pattern to create layers, like a nest.
• Bake in preheated oven for about 90 minutes.
• Allow meringue nests to cool completely before filling with curd and berries.
• If serving guests, wait to fill the meringue nests until just before serving. This will help prevent the moist fillings to soften the meringue.

Lemon Curd Filling

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Prep Time:25 minutes mins

Cook Time:4 hours hrs 25 minutes mins

Total Time:4 hours hrs 50 minutes mins

Servings: 4 cups

Ingredients

• 1/2 cup salted butter softened
• 2 cups granulated sugar
• 4 large eggs
• 2 large egg yolks
• 4-5 lemons
• 4-5 tablespoon lemon zest
• 1 cup fresh lemon juice

Instructions

• Beat butter and sugar in electric mixer until blended. Add eggs and egg yolks, 1 at a time, beating just until blended after each addition.
• Gradually add lemon juice to butter mixture and beat until blended.
• Stir in zest.
• Transfer mixture to a heavy 4-quart saucepan and cook, whisking constantly over medium heat until mixture thickens and easily coats the back of a spoon, about 14-16 minutes.
• Strain the curd through a sieve to remove any potential cooked egg. This will also help ensure a silky smooth texture.
• Transfer curd to a bowl, place plastic wrap directly on to of warm curd to prevent a film from forming.
• Chill until firm, about 4 hours. refrigerate in an airtight container up to 2 weeks.

I’ve shared a number of delicious recipes over the years on this blog, that feature lemons and/or lemon curd.

Here are a few of them with corresponding links below.

MERINGUE AND LEMON CURD TARTS

CHEESECAKE TOPPED WITH LEMON CURD

LEMON SORBET

LEMON BARS

If you’re planning to make these for a dinner party, wait until just before serving to add the curd to the meringue cavities. This will help preserve their crisp exterior.

The acidity of the berries (blueberries, strawberries also look and taste great), complements the curd while helping to cut through and balance the sweetness of the meringue.

Finally, slip a tiny mint leaf into the dessert for a lovely pop of color and a more polished presentation.

I hope you’re inspired to give these Sweet Meringue Nests a try yourself.

Thanks so much for popping by.

See you back here next time.

xoxo