Lemon Berry Meringue Nests
Lemon Berry Meringue Nests are a delightful dessert that combines the lightness of meringue with the fresh tang of lemon and the sweetness of berries. This dish has roots in classic European cuisine, particularly in the use of meringue, which has been a favorite for centuries. It's a versatile dessert that can be served in various courses and meal types, often seen in fine dining as well as casual settings. The major ingredients include egg whites, sugar, lemon (for the curd), and fresh berries such as strawberries and blueberries. The method involves whipping egg whites with sugar and cardamom to stiff peaks, forming nests, and baking until crisp. These nests are then filled with a tangy yogurt-Meyer lemon curd and topped with fresh berries. The taste of Lemon Berry Meringue Nests is a perfect balance of sweet meringue, sharp lemon curd, and the natural sweetness of berries, making it a refreshing end to any meal.
- 1¼ cup Plus
- 2 teaspoons Sugar
- ¼ teaspoons Ground Cardamom
- 4 Large Egg Whites,
- ¼ teaspoons Cream of Tartar
- 1 teaspoon Pure Vanilla Extract
- Pinch of Kosher Salt
- 2 cups Fresh Strawberries
- 2 cups Fresh Blueberries
- 6 tablespoons Unsalted Butter
- ½ cups Sugar
- 4 ounces Fresh Meyer Lemon
- 1 tablespoon Grated Meyer Lemon Zest
- 3 Large Eggs
- 2 tablespoons Plain Greek Yogurt
- Preparing the Oven and Baking Sheets
Preheat the oven to 200°F (95°C). Take 2 large baking sheets and line them with parchment paper for easy cleanup and to prevent sticking.
- Making the Meringue Mixture
In a small bowl, combine 2 teaspoons of sugar with cardamom (optional for added flavor). Using a stand mixer, whip the egg whites on medium speed until they turn frothy. Introduce cream of tartar and continue beating at medium-high speed until the mixture forms soft peaks, roughly after 2 minutes. Gradually add in 1 cup (8 oz/250 g) of sugar, one tablespoon at a time, ensuring constant beating. Then, sprinkle the cardamom mixture over, add vanilla and a pinch of salt, and beat until the mixture is stiff, glossy, and forms peaks that don't collapse.
- Forming the Meringue Nests
To keep the parchment paper in place, dab a small amount of the meringue under each corner of the paper on the baking sheets. Spoon the meringue into eight equal mounds on the prepared sheets. With the back of a spoon, form a deep well in the center of each mound to create the nest shape.
- Baking the Meringues
Place the meringues in the oven to bake. They should become dry, crisp, and firm after about 2 hours of baking; remember to swap the sheets between racks halfway through. After baking, turn off the oven and let the meringues cool down inside the closed oven for approximately 2 hours to achieve the perfect texture.
- Preparing the Berry Mixture
While the meringues cool, mix the strawberries and blueberries with the remaining ¼ cup (2 oz/60 g) of sugar in a bowl. Leave this mixture at room temperature to allow the berries to macerate and create a juicy topping, which takes about 30 minutes.
- Assembling and Serving
To assemble, spoon a beneficent amount of lemon curd into each meringue nest. Top each nest with an even share of the berry mixture. Serve the Lemon Berry Meringue Nests immediately for the best combination of textures and flavors.
