Hello Bakers,
It's Mother's Day on Sunday and strawberries are in season. This is a great dessert to make for Mother's Day.
Meringue nests make a beautiful container for fresh berries and they are actually easy to make - even easier then macarons. Because we get to whip the egg whips and sugar to stiff peaks - we can do this because there are equal parts sugar and egg whites. The we are going to add a little powdered sugar. The cornstarch in the powdered sugar helps the meringues dry. The only problem with the nests is that they take a long time to bake - 200 degrees for at least two hours. They can be made a day ahead. Macerate the berries no more then a half hour before serving and assemble as close to serving as possible - It doesn't take long.
I really encourage you to make a batch of these. Meringue nests are a classic pastry case that can be filled with ice cream and mousses and all kinds of fresh fruit.
Let me know if you have any questions.
Happy Baking! Colette
Meringue Nests
Equipment: Stand mixer fitted with the whisk attachment, spatula, scale, piping tip fitted with and 805 or 806 tip. Quarter or half sheet pan lined with parchment paper.
Preheat oven 200 degrees, makes 6 2 1/2" wide nests (quarter sheet pan) *Recipe can be doubled to make 12 (1/2 sheet pan)
Pan prep: Using a 2 1/2" round cutter, trace 6 circles onto the parchment paper, flip over and place on sheetpan. * the marked parchment is inverted because markings can transfer to the baked meringues.
- 113g egg whites, room temperature
- pinch cream of tartar
- 113g granulated sugar
- 57g powered sugar, sifted
- Place egg whites and cream of tartar in mixer bowl fitted with the whisk attachment.
- Whip on medium speed until the mixture looks like cappucchino foam but does not yet form a peak.
- With mixer running, rain in granulated sugar.
- Increase speed to high and whip until the mixture is at stiff peaks - the arch of the peak will be at 12:00.
- Fold in sifted powdered sugar, carefully, with a spatula. Fill piping bag and pipe nests.
- Bake at 200 degrees for a minimum of 2 hours - they should feel crisp. They may take more time (10-12 more minutes). Store at room temperature in an airtight container. They will keep for 2 days, unless it is very humid.
Meringue Nests
Equipment: Stand mixer fitted with the whisk attachment, spatula, scale, piping tip fitted with and 805 or 806 tip. Quarter or half sheet pan lined with parchment paper.
Preheat oven 200 degrees, makes 6 2 1/2" wide nests (quarter sheet pan) *Recipe can be doubled to make 12 (1/2 sheet pan)
Pan prep: Using a 2 1/2" round cutter, trace 6 circles onto the parchment paper, flip over and place on sheetpan. * the marked parchment is inverted because markings can transfer to the baked meringues.
- 113g egg whites, room teperature
- pinch cream of tartar
- 113g granulated sugar
- 57g powered sugar, sifted
- Place egg whites and cream of tartar in mixer bowl fitted with the whisk attachment.
- Whip on medium speed until the mixture looks like cappucchino foam but does not yet form a peak.
- With mixer running, rain in granulated sugar.
- Increase speed to high and whip until the mixture is at stiff peaks - the arch of the peak will be at 12:00.
- Fold in sifted powdered sugar, carefully, with a spatula. Fill piping bag and pipe nests.
- Bake at 200 degrees for a minimum of 2 hours - they should feel crisp. They may take more time (10-12 more minutes). Store at room temperature in an airtight container. They will keep for 2 days, unless it is very humid.
Bakers, I am sorry but I lost the adding the granulated sugar clip - but everything else is there - add the granulated sugar when the eggs whites are frothy like foam on a cappuccino. I am working hard to improve my videos - next time will be better.
Ready to assemble
Macerated Strawberries
Equipment: Bowl, spoon
- I pint strawberries, trimmed, washed and sliced (cut in half before slicing if the berries are large)
- 2 ounce granulated sugar
- 1 Tablespoon Orange Liqueur (optional)
1. Combine strawberries, sugar and optional orange liqueur. Combine well. Let sit in the refrigerator for 30 minutes.
Chantilly Cream
Equipment: Bowl, whisk or stand mixer fitted with the whisk attachment
- 170g Heavy cream
- 2 Tablespoons (28g) powdered sugar, sifted
- 1 teaspoon vanilla extract
1. Whisk cream, vigorously until it is as thick as yogurt. Add sugar and vanilla, whisk until it looks holds soft picks - do not over whip.
Assembly
1. Fill meringues with berries and top with whipped cream. Refrigerate until ready to serve.
Equipment: Bowl, spoon
- I pint strawberries, trimmed, washed and sliced (cut in half before slicing if the berries are large)
- 2 ounce granulated sugar
- 1 Tablespoon Orange Liqueur (optional)
1. Combine strawberries, sugar and optional orange liqueur. Combine well. Let sit in the refrigerator for 30 minutes.
Chantilly Cream
Equipment: Bowl, whisk or stand mixer fitted with the whisk attachment
- 170g Heavy cream
- 2 Tablespoons (28g) powdered sugar, sifted
- 1 teaspoon vanilla extract
1. Whisk cream, vigorously until it is as thick as yogurt. Add sugar and vanilla, whisk until it looks holds soft picks - do not over whip.
Assembly
1. Fill meringues with berries and top with whipped cream. Refrigerate until ready to serve.