These meringue nests are both crispy and slightly chewy at the same time. They are the perfect vessel for ripe berries and take very little effort.
Meringue Nests with Berries
Makes 8 servings
- 4 large egg whites, room temperature
- ½ teaspoon vanilla extract
- ¼ teaspoon (0.5 gram) cream of tartar
- ¾ cup (150 grams) granulated sugar
- 4 cups assorted berries (strawberries, blackberries, raspberries, and blueberries)
- Garnish: fresh mint leaves
- Preheat oven to 200°F. Line 2 baking sheets with parchment paper.
- In a large bowl, beat egg whites, vanilla, and cream of tartar with a mixer at medium speed until foamy. Increase mixer speed to high, and beat in sugar, 1 tablespoon (12 grams) at a time, until glossy and stiff peaks form.
- Drop meringue into eight mounds on prepared pans. Using the back of a spoon, shape meringue into nests, roughly 1 inch high and 4 inches wide.
- Bake for 1 hour. Turn oven off, and leave meringues in oven with door closed overnight to dry out.
- Fill shells with assorted berries. Garnish with mint, if desired. Serve immediately.
Unfortunately they were still tacky. I checked my Owen’s temp and it checked out accurate. I think 225⁰ or 75 min may help.
The recipe worked perfectly for me for the stated temperature and timing. I made them for a dinner party and received much praise and requests for the recipe. I added a dollop of Greek 2% vanilla yogurt on top. Delicious!
These are awesome. I baked at 200 degrees for two hours and created large dollops and then made centers with the back of a spoon. They were crisp on the outside and slightly chewy in the middle which everyone loved. Served with mixed berries and cool whip for a lower calorie dessert.