Meringue nests

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Today I want to share a delicious way of using up egg whites. This time we'll prepare light meringue nests with a simple cream and mascarpone filling.

The nests come out crispy on the outside, with foamy, sweet interior. Light filling brings some balance to the sweetness of meringue, while fruit not only make our desserts more beautiful, but also bring a bit of pleasant freshness.

You'll find the list of ingredients, method and approximate nutritional value below.

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List of ingredients

Meringue nests

  • 4 large egg whites (~170 g)
  • 1 tsp vinegar - I'm using apple cider vinegar
  • 240 g (~1.2 cup) sugar
Filling
  • 300 ml whipping cream
  • 250 g mascarpone cheese
  • 20 g (1 tbsp) icing sugar
  • 1 tsp vanilla paste
  • Fruit, for decoration (I'm using 1 kiwi, 60 g raspberries and 90 g blueberries)

Method

  1. Pour four large egg whites into a large, clean bowl that you wiped with a bit of vinegar. Start beating egg whites with an electric mixer at low speed until they become frothy. Make sure that your equipment is clean and dry. Once egg whites start looking like bath water, increase mixer speed to medium-low. Add 1 tsp vinegar and continue beating until mixer starts leaving visible marks in egg whites.
  2. Once you obtain the right texture increase the mixer speed further to medium-high and start adding 240 g white sugar to egg whites. Do it slowly, one tablespoon at a time, and beat the contents of the bowl until sugar dissolves in egg whites. Be patient, as this step will take a long time - it took 20 minutes in my case. It is worth scraping the sides of the bowl from time to time with a spatula. Once you've used up all of sugar increase mixer speed to high and continue beating meringue for another three minutes, until it becomes stiff and glossy.
  3. Line a baking tray with baking paper. Transfer whipped egg whites into a piping back fitted with a 1M tip. Form large meringue nests, 8-10 cm in diameter.
  4. Put the tray with meringue nests into an oven preheated to 100 deg C, no fan, into a middle shelf, for 2 hours. Don't open the oven in this time. 
  5. Once two hours have passed turn the oven off and wedge its door ajar. Leave the nests inside for at least two hours, until they are completely cool. Take the baking tray out then and store the nests in a dry place.
  6. Prepare the filling immediately before serving the meringue nests. Pour 300 ml cold whipping cream into a large bowl. Add 250 g cold mascarpone cheese, 20 g icing sugar and a generous teaspoon of vanilla paste. Beat the contents of the bowl with an electric mixer until stiff. I recommend starting at low mixer speed and increasing it gradually as cream increases in volume. Transfer whipped cream into a piping bag and fill each meringue nest. I'm using the simplest tip - 1A. Decorate meringue nests with fruit - I'm using kiwi slices, blueberries and raspberries.
  7. Enjoy!

Approximate nutritional value

100 g

  • 344 kcal
  • Carbs: 33 g
  • Fat: 23 g
  • Protein: 4 g
  • Fibre: 1 g

1 nests (recipe makes 15 nests)

  • 220 kcal
  • Carbs: 21 g
  • Fat: 15 g
  • Protein: 2 g
  • Fibre: 0 g

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