Meringue. When it’s made just right, there’s something about it that seems so…ethereal…that’s the word. These “nests” are no exception and may very well be my favorite type of meringue. Crispy, crunchy on the outside, with just a bit of soft chewiness inside.
Meringue Nests – mine are never perfect, but that’s just proof they’re homemade! 🙂
Take the time to make these, and you’re well on your way to getting a spectacular dessert on the table for family or company, on the cheap. Of course, no one has to know that last bit!
About Meringue Nests:
Meringue comes in all sorts of variations; put aside any thoughts of a pie topped with a fluffy meringue. This meringue is crispy, a little crunchy, and has just the faintest bit of chew.
These cute little nests are neutral in flavor, which makes them a perfect foil for almost any dessert filling desired. See below for suggestions.
Mine in the photos are filled with lightly sweetened whipped cream and topped with fresh berries. They have to be the perfect taste of summer.
Meringue Nests with whipped cream and berries
Making Meringue Nests:
These nests are easy to make, but must be planned ahead! You’ll need lots of time, mostly hands off. It will take about 30 minutes or so to whip up the meringue nests, an hour to bake, then an hour or two to cool in the oven.
You’ll need a mixer and a piping bag for this recipe, although the piping bag can be substituted with a Ziploc bag, corner removed. The nests can also be dolloped out and an indentation made with a spoon, but that’s inconsistent. If you have a stand mixer, the recipe is much easier.
Make sure to follow all the hints in the recipe, paying special attention to cleaning the mixer bowl and beaters or whisk attachment. The absolute key is to very slowly add the sugar over several minutes while beating.
Optional and not in the recipe, consider adding the sugar, after measuring, to a blender or food processor for a minute or two. The finer sugar makes a smoother meringue:
About Cream of Tartar:
Cream of Tartar is a dry, white powder found in with the spices at the grocery; it will last indefinitely in your pantry; check for off color and discard if found.
- It makes a stiff, glossy meringue that whips up quickly, holds its shape, and stays crunchy longer. (1/8 teaspoon per large egg white/source King Arthur’s).
- It’s also essential in Snickerdoodles, and helpful when making Angel Food Cake and any soufflé.
- A 1/4 teaspoon per cup stabilizes whipped cream, and a pinch added to simmering vegetables helps them retain color. A pinch or two counteracts citric acid in canned tomatoes.
- Substitute with 1/2 teaspoon lemon juice or vinegar. (That’s an estimate for this recipe, only.) It doesn’t work as well as Cream of Tartar, but it is better than no stabilizer.
Serve Meringue Nests With:
There’s no end to what can be served in meringue nests, but they shine with a creamy base and fresh fruit combination. Make sure to fill right before serving to avoid any possible sogginess.
- Cream-Based: Try whipped cream, pastry cream, pudding or custard, yogurt, mascarpone, or creme fraiche for starters.
- Fruit-Based: Almost any fruit or fruit curd.
- Other: Ganache, mousse, Nutella, or ice cream.
- Don’t forget fun garnishes as appropriate..
Leftover Meringue Nests:
- Store in an airtight container with layers of parchment or wax paper on the bottom and between the meringues.
- Keep them out of sunlight, away from heat sources, for two to three weeks (sometimes longer) at room temperature.
- They will keep frozen three to six months. To prevent any sogginess, thaw at room temperature on a wire rack. Don’t attempt this in high humidity; the meringue can soften.
- One of the best things to make with just a few leftover Meringue Nests is Eton Mess.
Eton Mess
Other Meringue Recipes You Might Like:
White Balsamic Strawberry Pavlova – messy but so delish!!
About Meringues and Egg Whites:
This is a fabulous recipe to use any time you have a few leftover egg whites, or to make for dessert if making the main recipe that uses egg yolks.
If leftover egg whites are a regular thing at your home, see my post Over 75 Ways to Use Leftover Egg Whites. It includes information on how to properly refrigerate or freeze them.
Saving Money on Groceries:
What you pay for groceries depends on not just WHERE you shop, but WHEN. Be strategic and stock up at rock-bottom prices.
- The best sales are before holidays; check out Win at the Grocers. Think beyond the occasion & use the opportunity to stock up at a low for the coming weeks to months.
- If available, take advantage of discount stores like Aldi or Lidl. The pricing at Buyer’s clubs is not always the lowest, but can trump in quality. Be selective when shopping there.
Eggs:
- Both Aldi & Lidl, as well as buyer’s clubs (you will need to buy larger amounts at the buyer’s club), have great everyday prices, but usually do not approach a great pre-holiday grocery store sales price.
- If you have room, stock up at a low. Eggs, according to the National Egg Board, keep well for 4 to 5 days after the pack date, or about 3 weeks after buying. Hard-boiled eggs can be safely used up to a week in the shell but only a day if peeled.
- Don’t store in the door; keep in original package on a bottom shelf in the fridge.
Sugar:
- Never buy basic pantry items when needed; instead, pick up at rock bottom pricing and in a quantity to last until the next great sale.
- At the grocery, look for rock-bottom pricing around the Winter Holidays and before Easter.
- For larger amounts, check your buyers’ clubs. Discount stores often beat out the best grocery sale prices
Hi Frugal Friends!
Here in the US, Meringue Nests aren’t an item I often see being made; it’s such a shame because, although they take a little time, they’re easy to make and make the base for all kinds of deliciousness. That they’re inexpensive and a great use for leftover egg whites is a bonus!
Mollie
Meringue Nests filled with whipped cream & berries
Meringue Nests
- Prep Time: 30 minutes
- Cook Time: 2 to 3 hours
- Total Time: up to 3 1/2 hous
- Yield: 8 servings 1x
- Category: Desserts
- Cuisine: British
Ingredients
For the Meringue Nests:
- 3 egg whites, at room temperature
- 1/4 teaspoon of cream of tartar
- 1 cup sugar, less 1 tablespoon (remove one tablespoon from the cup and don’t use it)
You will also need:
- 1 large baking sheet
- parchment paper
- a mixer
- a pastry bag if desired, with a large tip (or use a large Ziploc with a corner trimmed off)
Instructions
Preheat oven to 200 degrees F.
On a pastry sheet, draw 8 circles, each spread out evenly with spaces between them, using something measuring three inches in diameter as a template. (If your parchment is larger than the sheet, make sure you consider this as you draw.) Draw heavily enough so that when the parchment is turned over, you’ll be able to see the lines.
Place parchment on baking sheet before piping. If your parchment is curling, add a dab of meringue to the corners of the baking sheet to “glue” the parchment down.
Wipe the bowl of an electric mixer and the whisk attachment with a clean towel or rag dampened with vinegar or lemon juice to remove any possible traces of oil or butter.
Add egg whites (free of any traces of yolk) to the mixer bowl. If the whites aren’t already at room temperature, leave until they are or place a small bowl containing them in warm water for at least 15 minutes.
Mix on low speed, preferably with a whisk attachment, until egg whites become frothy, about a minute, then add cream of tartar.
Increase speed to medium-high and beat until soft peaks form, about one to two minutes. Gradually add the sugar very slowly (this should take minutes) and beat on medium speed until sugar dissolves. When you run a little of the mixture between your fingers, little to no grittiness should be felt.
Turn up to high-speed until stiff peaks form. Stiff peaks mean that the peak will hold straight up and not bend over when the whisk attachment or beater is lifted out of the mixture.
Fill the pastry bag or Ziploc bag and working from the center of each circle, pipe the meringue in circles until the circles are full, then build up the sides with one or two turns around.
Bake until completely dry and crisp, but not browned, about an hour, although this can vary depending on the weather and the oven. Nests should lift from parchment with ease.
Turn off oven and prop the door open about an inch (a wooden spoon is a good implement to use) and leave for an hour or two until completely cooled.
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