Meringue Nests with Fruit Curd

Meringue Nests with Fruit Curd is a light dessert or snack. Airy, crunchy meringue cookies topped with flavorful fruit curd.

This post is sponsored in conjunction with #SpringSweetsWeek. I received product samples from sponsor companies to help in the creation of the recipes. All opinions are mine alone.

Sometimes fancy doesn’t come at an expensive price.  Or even a lot of effort.  With this recipe, you can easily prepare an elegant, eye-catching dessert using pantry staples.  Wouldn’t this look perfect on your next buffet table? 

What is Meringue?

Meringue is a classic European dessert known for its light, soft and chewy texture. This fluffy mixture is made from whipped egg whites, sugar, vanilla and an acid such as lemon or cream of tartar.  And it can take many forms. 

The classic pavlova is a sub-type of meringue with a soft interior and crunchy exterior usually topped with fruit.  Here is a pavlova wreath I have made for Christmas that always makes an impression. These nests could also be considered mini pavlova nests. 

Meringue also forms the top of meringue pies like these Key Lime Meringue Tartlets.  And cookies like these Meringue Ghost Cookies are yet another use.  Then there’s the supper club classic Strawberry Schaum Torte which tops crisp meringue cups with ice cream and strawberries!  All yum!

Why You’ll Love This!  

• Delightful Eye Candy. These meringue nests will be a hit on any brunch or dinner spread. Impress your guests with this unique and colorful dessert.
• Easy to prepare. Creating Meringue Nests with Fruit Curd may sound fancy and complicated, but these mini meringues only require a handful of pantry staples! No advanced skills are needed either, just the ability to identify stiff peaks when you whip the egg whites. 
• Light Dessert or Snack.  A light dessert can feel just right after a big meal.  These will top off a heavy dinner perfectly with a light hint of something sweet and special.

What You’ll Need  

Ingredients and Notes

• Egg Whites. Egg whites create the structure and volume of the meringue. It is best to separate the whites and yolks one at a time, in case you break a yolk. That’s because any trace of egg yolk will hinder the whipping process.     
• Cream of Tartar. The acid in cream of tartar facilitates the egg white whipping process, producing a stable, lofty and smooth meringue base.   
• Sugar. A meringue must-have! Adding sugar to egg whites provides sweetness and stability and creates a smooth and thick meringue.  My sugar came from Dixie Crystals, one of our sponsors, and it is the pure white, non-GMO cane sugar that I love!
• Vanilla. Vanilla extract enhances the flavor.
• Fruit curd.  The fruit curd that fills each nest provides both a flavor and a color burst. You can use homemade or commercial fruit curd or a combination.  Feel free to add one or more flavors depending on what you have available.  Or match the colors to  the occasion or your mood!
• Additional toppings. For added garnish, you can toss in some berries or mint leaves to top the curd. 

Special Tools:

• Electric Mixer.  This will allow you to achieve lofty, stiff meringue.
• Parchment. This helps with the release of the meringue nests and lets you draw a gauge to make them evenly sized.  A macaron marked silpat will also work.
• Piping bag and tip (optional). If you go the piped route to shape your meringues you will need a piping bag (or zip loc bag with a corner cut out) and a star tip.  But you can also form the nests with a spoon.

Step-by-step Directions

Beat the meringue ingredients except sugar until foamy. Gradually add the sugar and continue beating until stiff.

Draw circles on a sheet of parchment with a pencil. Turn the parchment over so the pencil side is down and place it on a baking sheet.

Place a dollop of meringue over the first circle on the meringue, then use a teaspoon to create a depression (to hold the curd later) in the center. Repeat with the remaining meringue batter.  Alternatively, pipe a nest using a pastry bag and star tip.

Bake for 45 minutes, then turn the oven off and let sit in the closed oven (no peeking) for another 45 minutes if possible.

Shortly before serving, fill with a heaping spoonful of fruit curd and decorate.

How to Serve 

These would be lovely for a variety of events.

• Use spring colors to add a festive tone to a spring buffet.  Easter and Mother’s Day are coming!
• Go with strawberry curd or blueberry topped lemon curd for a baby shower or gender reveal
• Use fruit curd in school colors for a graduation party.
• Finish a dinner party with a light dessert that will leave your guests feeling just right.

For some homemade fruit curds that you can use, check out my Strawberry Curd, Lime Curd and Spiced Orange Curd!

Tips & FAQs

Make Ahead Tips

The meringue nests are best served right after filling with the fruit curd. Allowing them to sit too long can cause them to soften, compromising the texture. 

But you can make the meringues as much as a week or two ahead of time and store in an airtight container.  The fruit curd can also be made ahead of time or purchased. Then a little prior to serving, top the nests with the curd, garnish if desired, and you’ll be ready in no time.

Can this be frozen?  

I have read that meringue can be frozen if it carefully thawed since any condensation will start to dissolve the meringue.  I’ve personally never tried it–if you have, I’d love to hear your experience.  I have frozen fruit curds (without meringue) a number of times and can attest that they freeze well.  

Meringue Nests with Fruit Curd

Looking for a delightful treat? Level up your dinner spread with these mouthwatering dessert headturner, Meringue Nests with Fruit Curd!

Author: Inger

5 from 1 vote

Print

Prep Time 10 mins

Cook Time 45 mins

Additional Time 45 mins

Total Time 1 hr 40 mins

Course Dessert

Servings 16 meringue nests

Calories 44 kcal

Ingredients

  

1x2x3x

• 2 Egg Whites
• 1/8 tsp Cream of Tartar
• 1/2 cup of Sugar
• 1/4 teaspoon vanilla
• ¾ - 1 cup of fruit curd in one or more flavors (I used lemon, lime and strawberry)
• Optional Berries, mint leaves or other decorations to top the curd

Instructions

 

• Preheat the oven to 225° F.  
• Using an electric mixer, beat the egg whites, cream of tartar and vanilla until foamy. Gradually add the sugar and continue beating until stiff. Meringue should hold a shape well.  
• Draw a series of 16 2-inch circles on a sheet of parchment with a pencil. Turn the parchment over so the pencil side is down (you will still be able to see the lines) and place on a baking sheet.   
• Place a dollop of meringue over the first circle on the meringue, then use a teaspoon to create a depression (to hold the curd later) in the center.  Repeat with the remaining meringue batter. Alternatively, place the meringue batter into a piping bag with a star tip and pipe small baskets the size of the circles.  
• Bake for 45 minutes, then turn the oven off and let sit in the closed oven (no peeking) another 45 minutes if possible.  
• When meringue nests are baked and cool, fill with a heaping spoonful of fruit curd and decorate.

Notes

Once filled, they should be eaten the same day, or the next at the latest (store in the refrigerator, along with any unused fruit curd). Unfilled meringue nests can be stored in an airtight container at room temperature for 1-2 weeks. 

Nutrition

Calories: 44kcalCarbohydrates: 9gProtein: 1gFat: 1gCholesterol: 2mgSodium: 14mgFiber: 1gSugar: 8g

I am not a health professional and nutrition data is calculated programatically. Accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.

Tried this recipe?Let us know how it was!

Wednesday #SpringSweetsWeek Recipes

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• Cadbury Egg Cookies from Devour Dinner
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• Easter Chocolate Chip Cheesecake Bites from Kathryn’s Kitchen Blog
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• Key Lime Tassie from Cindy’s Recipes and Writings
• Kumquat Oatmeal Cookies from Eat Move Make
• Lemon Funfetti Baked Donuts from Jolene’s Recipe Journal
• Mango Cream with Berries from Karen’s Kitchen Stories
• Mango FIlled Martabak Manis from A Kitchen Hoor’s Adventures
• Meringue Nests with Fruit Curd from Art of Natural Living
• Oatmeal Carrot Halwa Ice Cream Sandwich from Magical Ingredients
• Soft Batch Sprinkle Cookies from Blogghetti
• Strawberries and Cream Muffins from Cheese Curd In Paradise
• Strawberry Key Lime Milkshakes from Daily Dish Recipes
• Strawberry Pretzel Parfait from Cookaholic Wife
• Tangerine Ginger Tartlets from That Recipe
• Triple Berry Slab Pie from Hezzi-D’s Books and Cooks

We share recipes from #SpringSweetsWeek on Pinterest! Make sure you follow the board to see all the delicious recipes shared this week.

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Welcome to #SpringSweetsWeek 2022 hosted by Heather from Hezzi-D’s Books and Cooks!   Thank you to Dixie Crystals, Melissa’s Produce, Anolon, Sweets & Treats, Taylor and Colledge, and Nairn’s for your generosity.  

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