I made this last Bank Holiday as it was Easter and the parents were visiting, so pudding was called for. Easter Eggs are a non-starter as my mother cannot eat chocolate… I know; can you imagine?!?
So here we go with Raspberry Meringue Nests, a little cream, meringue and fresh fruit, what’s not to like?
In this recipe it is important to use White Caster sugar, I normally use Golden Caster but going that direction will give a soft cream colour to the finished meringue. Use white sugar and you will get a crisp bright finish. I have added a tablespoon of cornflour to the sugar – this gives a soft mallow-like texture to the centres.
To Make My Raspberry Meringue Nests You Will Need
Put on the oven at 140C/275F/Gas 2
Add the Cornflour to the Caster Sugar and mix. Spoon the Sugar mix into the egg whites a spoon at a time – no dumping masses in at one time as this will make the Meringue collapse.
In a bowl mix the Freeze Dried Raspberry Powder with a spoonful of Meringue. Once fully mixed add about a quarter of the White Meringue to the Raspberry paste and combine, taking care not to knock the air out.
Put the White Meringue into a piping bag and cut tip off at 1cm, pipe 6 spirals to make circles of 10cm (ish).
Swirl together the remaining white Meringue with the Raspberry version and put this into a piping bag (I re-used the original one). On baking trays lined with parchment pipe 2 rings around the outside edge of the white circles to form a lip to hold in a filling.
Bake for 20 mins at 140C/275F/Gas 2, then turn down the oven to 120C/250F/Gas 1-1.5 bake for another 20 mins. Take a look from time to time and if one side starts to brown turn the trays round, we are kind of drying out rather than cooking to get colour on them. Once the 40 mins is up turn off the oven, crack the door open and let the oven go cold.
Once all is cold pop the cooked meringues into an airtight tin until you are ready to serve.
When you are ready to serve just whisk up some cream, sweetened with a little caster sugar and fill the meringue nests with the cream and decorate with fresh raspberries.
I have an ice cream churner and all you do is empty a large tub of natural yoghurt into the bowl along with a large handful of fresh raspberries. Let this churn away until soft serve consistency is reached.
No ice cream machine? Panic not, just mash your raspberries and mix with the yoghurt in a plastic container – pop this in the freezer and mix it every 45 mins or so. This may not be as convenient but you will end up with the same result.
When you are ready to serve spoon some cream into the bottom of the meringue nest, add a scoop of soft frozen yogurt and scatter fresh raspberries over the top.