Swirled Raspberry Meringue Nests

These swirled raspberry meringue nests are topped with whipped cream and fresh berries, and are only 120 calories each! The perfect lighter treat for the summer.

I've long been a sucker for meringue desserts- check out these lemon meringue pie bites for proof! There's just something about that light-as-air texture that I just can't get enough with- especially when filled with whipped cream and topped with fresh berries!

These raspberry swirl meringue nests have a double dose of raspberries: swirled right into the meringue, as well as fresh and served on top!

Ingredients you'll need

• egg whites- meringues are made strictly with egg whites, so you can save the yolks for something else! Use large egg whites and make sure they are at room temperature when you begin.
• cream of tartar- helps stabilize the egg whites to form stiff peaks. You may swap for a pinch of salt.
• granulated sugar- this is a non-negotiable for this recipe; the sugar is essential stabilize the structure of the meringue and cannot be swapped for liquid or alternative sweeteners
• fresh raspberries- to be juiced and folded into the meringue nests. You can leave it out

To fill the meringue nests:

• whipped cream
• fresh berries

How to prepare meringues

Meringues are notoriously finicky, and after making a ton of mistakes on my own, I have lots of tips to share with you!

1. Beat egg whites until soft peaks form

Using a stand mixer fitted with a whisk attachment, room temperature eggs, and a clean, dry bowl, whisk the egg whites on high speed until soft peaks appear. This means that when you lift the whisk, the peaks will slowly sink back into the bowl (taking around a minute to sink fully back in).

2. Add cream of tartar 

The cream of tartar really helps stabilize the egg whites in this recipe. After adding the cream of tartar and salt, continue whisking the eggs on high speed for another minute.

3. Add the sugar 1 spoonful at a time

At this point, we are ready to start adding the sugar to the meringues. Use granulated sugar for this recipe, and don't swap for alternative or natural sweeteners. The sugar is absolutely crucial in maintaining the structure of the egg whites, so it's important to not mess with this ingredient.

Add the sugar 1 tablespoon at a time, allowing it to mix in fully before adding more. Scrape down the sides as needed, and continue beating until you can't feel the sugar granules when you run the mixture between your fingers.

Peaks should be stiff by now, meaning that when you lift the whisk from the stand mixer, the peaks do not sink back into the bowl.

4. Form the nests

At this point, we are ready to form our nests. Scoop ½ cup mounds onto the baking sheet, and use a spoon to swirl, then to form a nest in the middle of the mound.

5. Swirl in the raspberry juice

To prepare the raspberry juice, press the fresh raspberries against a sieve, collecting the juice in a bowl. You should get around 2 tablespoons of juice. Make sure the raspberries are dry when you start this step.

Carefully drizzle a very small (½ teaspoon) amount of the juice onto each meringue. Use a toothpick to swirl it in gently.

Baking

Once raspberry swirl meringue nests are ready, place them into a 300°F oven, immediately turning the temperature down to 250°F. Bake for 40 minutes, then turn the oven off and leave the door ajar. Leave the meringues in the oven for a full hour.

This long and low baking method helps the cookie dry out while cooking all the way through.

• if you find your meringue nests getting color- lower the shelf in the oven, and consider turning the temperature down
• if you find your meringue nests soft and gooey in the middle- increase the bake time next time

Recipe tips

• start with a clean, dry bowl- moisture in the bowl, soap residue and fat residue in your bowl can all hinder the formation of peaks when beating the egg whites
• use room temperature eggs- cold eggs may have a harder time forming soft and stiff peaks. To quickly bring eggs to room temperature, submerge each egg in a bowl of warm water for 10 minutes
• add sugar slowly- adding it too quickly could deflate the meringue
• prepare ahead- store in an air tight container at room temperature for up to 3 days

More summery desserts

• Healthy Strawberry Shortcakes
• Key Lime Greek Yogurt Cheesecake
• Strawberry Balsamic Bites
• Creamy Limoncello Coconut Popsicles
• Cream Cheese Swirled Blackberry Coffee Cake

Did you make this? Tag me on social @sweetpeasandsaffron and be sure to leave a comment and rate the recipe!

Swirled Raspberry Meringue Nests

4.34 from 3 votes

Prep Time: 25 minutes mins

Cook Time: 1 hour hr 50 minutes mins

Total Time: 2 hours hrs 15 minutes mins

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Inspired by pavlova, these swirled raspberry meringue nests are topped with whipped cream and fresh berries, and are only 120 calories each!

10

Ingredients

Raspberry Swirl Meringues

• ▢ 4 egg whites large; at room temperature
• ▢ ½ teaspoon cream of tartar
• ▢ 1 cup granulated sugar
• ▢ ½ cup raspberries fresh; washed + dried

Toppings:

• ▢ 1 ½ cups raspberries
• ▢ Whipped cream
• ▢ Powdered sugar

Instructions 

• Heat oven to 300°F.
• Line two large baking sheets with parchment paper and set aside.
• Beat the egg whites on high for 3-5 minutes, until soft peaks appear (peaks sink back into the bowl when lifted with a spoon).
• Add the cream of tartar and beat for 3-5 more minutes, until stiff peaks appear (peaks do not sink back into the bowl).
• Continue beating, and begin adding the sugar by the tablespoon, every minute or so. Scrape down the sides of the bowl with a spatula and beat until the sugar is dissolved and it is light and fluffy.
• Press the raspberries agains a mesh sieve, collecting the juices in a bowl. You should get at least 2 tablespoons of raspberry juice. *Important* make sure the raspberries aren't wet when you do this, as they will be too watery for the next step.
• Scoop spoonfuls of ½ cup or so and mound onto the parchment-lined baking sheets. Using the back of a spoon, swirl gently, then place the back of the spoon in the middle of the mound and press gently to make a 'nest'.
• Drizzle a small spoonful (½ teaspoon or so) over the meringues. Using a skewer or long toothpick, gently swirl the raspberry juice (without mis-shaping the nest)
• Bake for 10 minutes, then turn the oven down to 250°F and bake for another 40 minutes. Turn the oven off and leave the door ajar. Cool for one hour in the oven.
• Top with whipped cream, fresh raspberries and powdered sugar just prior to serving.

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Tips:

Storage

Meringue nests keep for up to 3 days in a sealed container.

 

Important

Follow these tips for recipe success (read the science behind it in the blog post):

• start with a clean, dry bowl
• use room temperature eggs
• add sugar slowly- 1 tablespoon at a time

 

 

Nutrition Information

Serving: 1meringue, Calories: 119kcal, Carbohydrates: 23g, Protein: 5g, Fat: 1g, Saturated Fat: 1g, Cholesterol: 5mg, Sodium: 67mg, Fiber: 1g, Sugar: 22g

Author: Denise Bustard

Course: Dessert

Cuisine: American

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