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 #SpringSweetsWeek 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.
- 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.
Beat the meringue ingredients except sugar until foamy. Gradually add the sugar and continue beating until stiff.
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.
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.
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.
- 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
- 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.
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 Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 44Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 2mgSodium: 14mgCarbohydrates: 9gFiber: 1gSugar: 8gProtein: 1g
Nutrition data accuracy may vary with product selection, calculator accuracy, etc. Consult a professional for the best information.
Wednesday #SpringSweetsWeek Recipes
- Blood Orange Ricotta Cookies from The Spiffy Cookie
- Blood Orange Cheesecake Pastries from Daily Dish Recipes
- Cadbury Egg Cookies from Devour Dinner
- Carrot Cake Cupcakes from Jen Around the World
- Coconut Lime Shortbread from Shockingly Delicious
- Easter Chocolate Chip Cheesecake Bites from Kathryn’s Kitchen Blog
- Easy Strawberry Fool from Red Cottage Chronicles
- Grape Sorbet from Family Around the Table
- Grapefruit Yogurt Loaf Cake from Sweet Beginnings
- 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! Flowers are starting to bloom, the weather is getting warmer, and we’re celebrating with spring sweets and a fun giveaway! This year 22 food bloggers from around the country are sharing over 75 sweet recipes that are perfect for spring. So say bye bye to the snow and cold weather and get ready to enjoy amazing spring treats like cupcakes, cookies, pies, dessert boards, and even a few beverages! Our #SpringSweetsWeek sponsors are helping us give away some great prizes.
Thank you to Dixie Crystals, Melissa’s Produce, Anolon, Sweets & Treats, Taylor and Colledge, and Nairn’s for your generosity. We have an incredible giveaway with six amazing prizes and would love if you would take a moment to read about it and the prizes that you can win!
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Sweets & Treats will provide one winner with an assorted box of baking supplies including liners, sprinkles, toppers, and other fun baking supplies. Sweets & Treats has the best selection of cupcake liners, cupcake topper, paper straws, and molds.
Prize #5: A Selection of three extract pastes from Taylor and Colledge.
One winner will receive a selection of extracts to include almond, lemon, and lavender. In 1897, Taylor & Colledge won its first award for excellence in vanilla. Since then, the Taylor & Colledge commitment for unsurpassed quality has earned its reputation as one of the world’s finest producers of vanilla.
Prize #6: A selection of three flavors of Gluten Free Grahams from Nairn’s.
One winner will receive a box of each Nairn’s Original, Chocolate Chip, Stem Ginger Oat Grahams. Nairn’s has been baking oats since 1896. They use simple, natural, and wholesome ingredients in their products.
Thank you #SpringSweetsWeek Sponsors: Dixie Crystals, Anolon, Sweets & Treats, Melissa’s Produce, Taylor and Colledge, and Nairn’s for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for #SpringSweetsWeek recipes. All opinions are my own. The #SpringSweetsWeek giveaway is open to residents of the United States who are 18 years of age or older. All entries for the winner will be checked and verified. By entering you give the right to use your name and likeness. The number of entries received determines the odds of winning. Six (6) winners will be selected. The prize packages will be sent directly from the giveaway sponsors. The #SpringSweetsWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. No purchase necessary. Void where prohibited by law. This promotion is in no way sponsored, endorsed or administered by, or associated with Facebook, Instagram, Pinterest, Twitter or any other social channel mentioned in the #SpringSweetsWeek posts or entry.
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