Looking for an easy dessert that is perfect for the summer? These Raspberry & Lemon Curd Meringue Nests look impressive without loads of effort.
A simple dessert that tastes and looks great
I’m a big fan of desserts that look and taste great but don’t take lots of effort. This is especially true in the summer when you’d rather be out enjoying the sunshine rather than spending all day in the kitchen.
These Raspberry & Lemon Curd Meringue Nests are easy enough to make for a weekend dessert, but fancy enough to serve at a dinner party.
Don’t be afraid of making meringues
I know a lot of people are nervous about making meringues, but there really is no need to be.
Once you have got used to what they should look and feel like along the process you will be well away and can make lots of meringue creations.
If you want to start with something a little more simple, try my Meringue Kisses.
Meringue baking tips
Meringues are simple to make but there are a few tips worth knowing.
Before you start, make sure your equipment is really clean. If there is any grease in your bowl it will be much harder for the egg whites to whip up properly.
Make sure you don’t cook the meringues at a temperature that is too high. If you cook them too hot, they are likely to become slightly brown in colour.
Cook them at a low temperature and you should have a lovely white meringue nest.
It is important to leave your meringues to cool completely in the oven. This helps to reduce the risk in your meringues cracking.
Tips for whipping cream
Although whipping cream is a simple thing to do, it can easily go wrong!
I like to use a whisk attachment and slowly whisk my cream. Make sure you keep watching as the cream whips because it can change in a minute!
You are looking for a thick, smooth texture but if you whip too much you could end up with lumpy cream.
You can use double cream or whipping cream to make whipped cream. You may also know these as heavy cream. Either will work perfectly for this recipe.
Can I make these without an electric whisk?
Yes you definitely can, but personally I wouldn’t want to!
These meringue nests do require quite a lot of whisking which would definitely be a work out by hand!
An electric whisk or whisk attachment to a stand mixer would make your life a lot easier.
Can I make these in advance?
You can make the meringue nests a couple of days in advance. Once they have cooled, store them in an airtight container.
You can also whip the cream up a good few hours in advance. Just store this in the fridge until you are ready to assemble.
Don’t be tempted to assemble these too far in advance though as the cream will soften the meringues. Instead of having the lovely crispness of the meringues they would be disappointingly soft.
Which lemon curd is best to use?
If you want to go the extra mile, you can make your own lemon curd. This is definitely the recipe to make your own if you fancy it because you will have the egg yolks leftover ready to use.
Personally, I think using a good quality shop bought lemon curd is perfectly acceptable.
It helps add a lovely fresh flavour to cut through the richness of the cream – yum.
Can I swap the flavours?
You can use a huge variety of different fruit in these meringue nests. Blueberries would go really well with the lemon curd to create a delicious flavour combination.
Instead of the lemon curd, you could mix some vanilla bean paste through the cream. You could then swap the raspberries for strawberries.
If you fancy making them a little more tropical, you could add mango chunks and passion fruit pulp.
Are strawberries more your thing? Why not try my Eton Mess with Meringue Kisses.
Do I have to use a piping nozzle?
No you don’t need to.
I used a piping nozzle with small ridges to my finished meringue nests had a nice pattern on them.
But you don’t need to use a piping nozzle. You can just snip the end in your piping bag so you have a hole approximately 1cm.
I you don’t have a piping bag, you can use a sandwich bag and cut the corner off.
Pin for later
Raspberry & Lemon Curd Meringue Nests
Looking for an easy pudding that is perfect for the summer? These Raspberry & Lemon Curd Meringue Nests look impressive without loads of effort.
- 80 g egg whites (2 large eggs)
- 150 g caster sugar
- 300 ml double cream (heavy cream)
- 3 tbsp lemon curd
- 250 g raspberries
Preheat your oven to 100ºC (fan assisted or 120ºC non fan)
Make sure you have a very clean bowl before cracking in the egg whites. You must not get any of the yolk in the bowl
Whisk the egg whites until stiff - you will be able to hold the bowl over your head when they are stiff enough
Add the sugar gradually, a large spoonful at a time
After all of the sugar is added, keep whisking for five minutes until the egg whites are glossy and smooth. If you rub a small amount between your finger and thumb, you shouldn't be able to feel the sugar grains. If you can whisk for a bit longer
Line two baking trays with parchment paper and use a small dab of the meringue to stick the paper to the baking trays
Add a piping nozzle to a piping bag and snip off the end. Spoon the meringue into the piping bag. Pipe a blob of meringue onto the baking tray and then pipe a circle around it twice, piping the second circle on top of the first
Bake in the oven for 1 hour 30 mins until the meringues easily come off the baking paper and are hollow when you tap the underneath
Turn off the oven and leave to cool completely in there
When the meringue nests are completely cooled, make the filling. Whisk the double cream until it is in soft peaks. You want it to be firm enough to hold it's shape, but still soft and smooth. Keep watching the cream to make sure you do not over whisk it
Stir the lemon curd together in a bowl to make it runnier before adding it to the cream. Gently fold the lemon curd through the cream with a spatula. You don't want to completely fold the lemon curd through, it is nice to have a rippled effect
Spoon the cream into the middle of the nests and top with the raspberries. Serve immediately
Store meringue nests in an airtight container and only top with the cream when you are ready to serve.
Nutritional information is given as a guide only and my vary.