Strawberry Lemon Meringue Nests Recipes

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MERINGUE NESTS



Meringue Nests image

These crunch meringue shells will have guests "oohing" and "aahing." Topped with your favorite fresh fruit, they're pretty served with a spring meal.-Taste of Home Cooking School, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 6

3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
3/4 cup sugar
Fresh fruit such as sliced fresh strawberries, fresh raspberries, mandarin oranges or cubed fresh pineapple
Whipped cream and fresh mint leaves, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Drop meringue into 8 mounds on a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Or place meringue mixture in pastry bag fitted with star tip. Pipe meringue onto parchment to form eight 3-in. cups., Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Fill with fruit. If desired, top with whipped cream and mint.

Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.

STRAWBERRY MERINGUE NESTS



Strawberry Meringue Nests image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 2h

Number Of Ingredients 6

4 large egg whites
1/4 teaspoon salt
1/4 teaspoon cream of tartar
1/2 cup sugar
2 pounds strawberries (to yield about 6 cups)
1/2 cup sugar

Steps:

  • Preheat oven to 200 degrees with rack in lower third. Coat two baking sheets with nonstick cooking spray; line with parchment paper.
  • With an electric mixer, beat egg whites with salt and cream of tartar until soft peaks form. Very gradually beat in sugar, adding 1 tablespoon at a time; beat until stiff and glossy.
  • Drop 8 mounds of meringue onto prepared baking sheets; twirl a teaspoon in the center of each to spread to a diameter of 4 inches and create a nest. Bake until dry but still white, about 1 1/2 hours, rotating baking sheets halfway through; let cool on sheets.
  • Use a small paring knife to hull and quarter strawberries. In a bowl, toss strawberries with sugar; let stand, at least 30 minutes. Spoon into nests.

Nutrition Facts : Calories 57 g

STRAWBERRY-LEMON MERINGUE NESTS



Strawberry-Lemon Meringue Nests image

I was thumbing through a Good Housekeeping Magazine (while I was waiting in a Dr's office) and I saw this delicious looking desert! Decided to post it for safe-keeping. An extra hour-and-a-half is needed to cool the meringues. Perfect for Passover! Am going to prepare these during a Passover luncheon that we are going to have. Haven't thought out the menu as yet but will post as soon as I make up my mind.

Provided by Manami

Categories     Dessert

Time 3h5m

Yield 6 serving(s)

Number Of Ingredients 10

3 large lemons
1 tablespoon cornstarch
6 tablespoons unsalted butter or 6 tablespoons unsalted margarine
1 1/4 cups sugar
4 large eggs, separated
1/4 teaspoon cream of tartar
1/2 cup heavy cream or 1/2 cup whipping cream
1 pint strawberry, each hulled and cut into quarters
1 tablespoon strawberry preserves
mint leaf (to garnish)

Steps:

  • PREPARE LEMON-CURD:.
  • From lemons, grate 1 tablespoon peel and squeeze 1/2 cup juice.
  • In 2-quart saucepan, with wire whisk, mix cornstarch, lemon peel, and lemon juice until smooth.
  • Add butter and 3/4 cup sugar; heat to boiling over medium heat.
  • Boil 1 minute, stirring constantly.
  • In small bowl, beat egg yolks slightly.
  • Into yolks, beat small amount of hot lemon mixture; pour egg mixture back into lemon mixture in saucepan, beating rapidly to prevent lumping.
  • Reduce heat to low; cook, stirring constantly, until mixture is thick, about 5 minutes.
  • Pour lemon curd into medium bowl; cover surface with plastic wrap and refrigerate at least 3 hours or until well chilled. (Lemon curd can be refrigerated up to 3 days.).
  • PREPARE MERINGUE NESTS:.
  • Preheat oven to 225ºF.
  • Line large cookie sheet with foil or cooking parchment. (I have found that using parchment paper is better).
  • In small bowl, with mixer at high speed, beat egg whites and cream of tartar until soft peaks form.
  • Sprinkle in 1/2 cup sugar, 2 tablespoons at a time, beating well after each addition until sugar dissolves and whites stand in stiff, glossy peaks.
  • Spoon meringue into 6 mounds on cookie sheet.
  • With back of spoon, form a well in center of each mound to create a nest.
  • Bake nests 2 1/2 hours.
  • Turn off oven and let nests remain in oven 1 hour to dry out.
  • Cool nests on cookie sheet on wire rack.
  • If not using right away, store in airtight containers.
  • Just before serving, in small bowl, with mixer at medium speed, beat heavy or whipping cream until stiff peaks form.
  • Gently fold whipped cream into lemon curd.
  • In medium bowl, toss strawberries with preserves.
  • Spoon lemon-curd mixture into meringue nests.
  • Top with strawberry mixture.
  • Garnish with mint.

Nutrition Facts : Calories 424.8, Fat 22.5, SaturatedFat 12.9, Cholesterol 198.7, Sodium 59.2, Carbohydrate 56.4, Fiber 3.8, Sugar 46.3, Protein 5.8

STRAWBERRY SHORTCAKE MERINGUE NESTS RECIPE BY TASTY



Strawberry Shortcake Meringue Nests Recipe by Tasty image

These strawberry shortcake meringue nests make a perfect sweet ending to a summer gathering. They take a bit of time to bake but are well worth the wait. The strawberry sauce comes together in a snap, and you can use store-bought pound cake and whipped cream to save time.

Provided by Katie Aubin

Categories     Desserts

Time 3h10m

Yield 8 servings

Number Of Ingredients 8

1 cup sugar, divided
4 large egg whites, room temperature
1 pinch kosher salt
½ teaspoon vanilla extract
2 cups strawberry, hulled and thinly sliced, plus 2 cups (300 G), hulled and quartered, divided
1 ½ teaspoons lemon juice
2 cups whipped cream, lightly sweetened
1 cup pound cake, cubed (1/2 in (1 1/4 cm) cubes)

Steps:

  • Preheat the oven to 200°F (93°C). Line a baking sheet with parchment paper.
  • Spread ¾ cup (150 G) of sugar on the baking sheet, then bake for 7 minutes to warm. Remove the sugar from the oven and leave the oven on.
  • In a large clean, dry bowl, beat the egg whites with an electric hand mixer on low speed until foamy, then add the salt. While beating, add the warm sugar 1 tablespoon at a time, gradually increasing the mixer speed, until thick and shiny peaks form, 5-7 minutes. Add the vanilla and fold in until just incorporated.
  • Line 2 baking sheets with parchment paper.
  • Heap 10 equal scoops of meringue onto the baking sheets, spacing at least 1 inch (2 ½ cm) apart. Use the back of a spoon to create a divot in the center of each mound.
  • Bake for about 90 minutes, until the meringues lift cleanly off the parchment. Once done, turn off the oven and let the meringues cool in the oven for 2 hours, up to overnight. When removed from the oven, the meringues should sound hollow when tapped.
  • Meanwhile, make the strawberry puree: In a small saucepan, combine the thinly sliced strawberries, ¼ cup (50 G) sugar, and the lemon juice and let sit for 10 minutes to macerate, until some of the juices have released.
  • Transfer the pan to the stove and cook over medium heat for 10 minutes, until the strawberries have slightly softened but are still vibrant red. Remove from heat and push through a fine-mesh sieve to remove any seeds. Let cool. Store in the refrigerator until ready to use.
  • To serve, heap ¼ cup (60 ml) whipped cream onto each meringue nest. Top with 1 heaping tablespoon pound cake cubes and 2 tablespoons quartered strawberries. Drizzle each with 2 tablespoons strawberry puree.
  • Enjoy!

Nutrition Facts : Calories 230 calories, Carbohydrate 33 grams, Fat 8 grams, Fiber 0 grams, Protein 5 grams, Sugar 27 grams

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