Meringue Nests with Lemon Curd

Meringue Nests with Meyer Lemon Curd Ronit Penso

Continuing with the meringue theme, here is another easy and tasty recipe that is just perfect for festive entertaining. This impressive dessert can be made ahead and assembled just before serving. It is light, flourless, and wonderful when served after a heavy meal.

I love the combination of the sweet meringue and the tartness of the lemon curd. If you’re not into making the lemon curd, you can use good quality store bought, or use flavored whipped cream instead. Serve with fresh berries, or any other fresh fruits, and enjoy.

Notes:
* If this is the first time you’re preparing meringue, check last week’s recipe for a more detailed explanation about preparing it.
* For lemon curd recipe, click HERE. For Meyer lemon curd recipe, click HERE.

Meringue Nests
Makes: 12
Prep time: 30 minutes
Baking time: 2 hours
Resting time: 2 hours
Ingredients:
1 cup fine sugar
1 Tbs cornstarch
4 XL fresh egg whites, at room temperature
½ tsp vinegar
1 tsp vanilla (preferable vanilla paste)
¼ tsp salt

1. Preheat the oven to 200F (93C). Line two cookie sheets with baking paper. 2. In a small bowl, mix the sugar with the cornstarch.
3. Separate the eggs carefully and place the egg whites in a mixer bowl, fitted with the whipping hook. Add the vinegar and start whipping on medium-low speed.
Meringue Kisses Ronit PensoMeringue Kisses Ronit PensoMeringue Kisses Ronit PensoMeringue Kisses Ronit Penso
4. When large bubbles start to form, increase the mixer speed to medium and start adding the sugar slowly. Increase the speed to medium-high and continue whipping until a firm and shiny meringue is formed. In the last stage of whipping, add the vanilla and salt. Fill a pastry bag, fitted with a star tip, with the meringue.
Meringue Kisses Ronit PensoMeringue Kisses Ronit PensoMeringue Kisses Ronit PensoMeringue Kisses Ronit Penso
5. Lower the oven temperature to 190F (88C). Pipe 12 4” (10cm) discs on the paper, and then, create “nests” by piping one or two ring layers around the edges. Use any leftover meringue to pipe smaller discs that can be used as a cover, or prepare “kisses” as shown in THIS recipe. Bake for 2 hours. Turn off the heat and keep in the oven for 2 hours.
Meringue Kisses Ronit PensoMeringue Kisses Ronit PensoMeringue Nests with Meyer Lemon Curd Ronit PensoMeringue Nests with Meyer Lemon Curd Ronit Penso
6. Keep the prepared nests and discs at room temperature in a dry area, for up to 3 days.
7. Fill each nest with 1-2 Tbs lemon curd just before serving. Add a disc to top (optional), berries or any other fresh fruits.

Meringue Nests with Meyer Lemon Curd Ronit PensoMeringue Nests with Meyer Lemon Curd Ronit PensoMeringue Nests with Meyer Lemon Curd Ronit PensoMeringue Nests with Meyer Lemon Curd Ronit PensoMeringue Nests with Meyer Lemon Curd Ronit Penso

 

71 thoughts on “Meringue Nests with Lemon Curd

    • Tasty Eats Ronit Penso says:

      Thank you Daniela! :)
      I’m glad you find the recipe easy to follow and I hope you’ll enjoy the results.
      By the way, meringues tend to crack due to too high baking temperature, so it’s important to know your oven – maybe set it a bit less than the recommended temperature in the directions, if needed.

      Like

  1. ChgoJohn says:

    I love to serve desserts that surprise my guests. These nests with their hats would definitely do that. Talk about “Wow Factor”! Your lemon curd looks so rich in its nest. Very nicely done, Ronit.

    Liked by 2 people

Leave a Reply to food-addicted Cancel reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

This site uses Akismet to reduce spam. Learn how your comment data is processed.