Meringue Nests

Meringue nests are delicate and crispy desserts that can be filled with whipped cream, fresh fruit, or a delicious cream. Here’s how to prepare them:

Ingredients

• 4 egg whites at room temperature
• 1 pinch of salt
• 250 g of powdered sugar
• 1 teaspoon of vanilla extract or a few drops of lemon (optional)
• 1 teaspoon of cornstarch (optional)

Preparation

1. Preheat the oven to 90-100 °C.
2. Whip the egg whites with a pinch of salt using an electric mixer or a stand mixer until foamy.
3. Gradually add the sugar, continuing to beat until the mixture is glossy and firm. If you decide to use vanilla extract or lemon, add it at this stage along with the cornstarch, which will help stabilize the meringue.
4. Transfer the mixture into a piping bag with a star nozzle.
5. On a baking tray lined with parchment paper, form the meringue nests, leaving a hollow in the center.
6. Bake for about 1 hour and 30 minutes, or until the meringue nests are dry and peel off the paper easily. Slow cooking is essential to prevent the meringue from coloring.
7. Turn off the oven and let the meringue nests cool completely inside with the door ajar to prevent temperature shocks that could cause them to crack.

Once cool, you can fill the meringue nests with whipped cream and garnish them with fruit such as strawberries, berries, or kiwi depending on the season and preferences. It’s also possible to flavor the cream with extracts, liqueurs, or flavored sugars for an extra touch.

Fun Fact

Meringue originates from European cuisine, with various stories placing it in Switzerland, France, or Italy. Traditionally, Italian meringue is cooked in a bain-marie before being whipped and has a denser and creamier consistency, ideal for decorating desserts such as Tiramisu.

Make sure your egg whites are at room temperature before you start whipping them and that there’s no trace of yolk to achieve perfect meringue. And remember: patience and a low oven temperature are essential for a meringue with excellent results.