Crunchy meringue bird nests filled with a tart cranberry curd and beautiful sugared cranberries. These individual Cranberry Meringue Bird Nests are beauties and will make the perfect festive dessert at Valentine’s Day! Source: landolakes.com/cranberry-pavlova
These little meringue nests form perfectly sized individual portions.
They are filled with a freshly whipped cranberry curd which is spooned on top of the meringue. The nest is finished off with beautiful sugared cranberries.
Meringue Bird Nests Recipe Ingredients
Cranberry Curd Recipe Ingredients
2 cups fresh or frozen cranberries.
3/4 cup water
1/2 cup sugar
4 Farm Fresh Egg Yolks, lightly beaten
1/4 cup unsalted butter, cut into pieces
Meringue Recipe Ingredients
1 cup sugar
4 Farm Fresh Egg Whites at room temperature
1teaspoon cream of tartar
Sugared Cranberries Recipe Ingredients
1/2 cup sugar
1/2 cup water
36 fresh cranberries
¼ cup sugar (to roll cooked cranberries into)
GARNISH
Fresh mint
Cranberry Curd Recipe Instructions
- STEP 1
Place 2 cups cranberries and 3/4 cup water in 2-quart saucepan. Cook over medium-high heat, stirring occasionally, until cranberries are very soft.
- STEP 2
Place fine strainer over bowl. Pour cranberry mixture into strainer, pressing cranberries with back of spoon to squeeze out as much juice as possible. Discard cranberry pulp and skins.
Return strained cranberry mixture to saucepan.
Stir in 1/2 cup sugar. Cook over medium heat, stirring until sugar is dissolved.
- STEP 3
Whisk egg yolks together in bowl.
Pour about 2 tablespoons hot cranberry mixture into egg yolks, whisking constantly. Continue whisking, adding additional hot cranberry mixture, until about half of cranberry mixture has been added.
- STEP 4
Return cranberry-egg mixture to saucepan with remaining cranberry mixture. Stir; continue cooking, stirring constantly, 4-5 minutes or until mixture reaches 165ºF and has thickened.
Remove from heat; whisk in butter until combined and butter is melted.
Pour into bowl; refrigerate until completely cooled.
Meringue Bird Nests Recipe Instructions
There are a couple of tips when making meringues. Follow along and you’ll have perfect little meringue nests for your dessert.
- STEP 1
Heat oven to 300ºF. Line large baking sheet with parchment paper.
- STEP 2
Whip the egg whites and cream of tartar first on low speed, then once the whites are foamy increase the speed and slowly pour in the sugar while whipping.
Continue to whip on high speed until the whites hold a stiff peak when beaters are lifted.
- STEP 3
Fill a piping bag fitted with a large star tip with the meringue and pipe circles on the parchment, completely filling the circles.
Pipe a ring or meringue on top of the outside edge, creating the “nest” effect, spiraling up to about 2-inches above the base.
- STEP 4
Place the meringues into the oven and immediately reduce the temperature to 275 F.
Bake the meringues for 45 to 65 minutes (this timing will be impacted by the outdoor temperature and humidity, making the meringues take longer if it is humid or warm out). If you find that the meringues are starting to brown, crack open the oven door and continue to bake.
Cool the meringues completely to room temperature on the baking tray, then gently lift to store in an airtight container until ready to serve.
Sugared Cranberries Recipe Instructions
Cranberry meringue bird nests are quite the perfect festive dessert for Valentine’s Day and these sugared ones are the perfect decoration for your dessert. Sparkling in the light encrusted in sugar, the festive red cranberries are surprisingly easy to make.
- Combine 1/2 cup sugar and 1/2 cup water in 1-quart saucepan; cook over high heat, stirring constantly, until mixture comes to a boil and sugar is dissolved.
- Stir in cranberries; cook 2-3 minutes or just until a cranberry bursts. Remove from heat. (Do not overcook.) Drain cranberries; let stand at least 1 hour or until cranberries are dry.
- Place sugar into shallow bowl. Add cooked cranberries, rolling to coat. Place sugared cranberries in single layer onto waxed paper. Let stand at room temperature 1 hour or until dry.
HOW TO ASSEMBLE THE CRANBERRY MERINGUE NESTS
Spoon a couple of tablespoons of the blended cranberry curd onto each meringue. Then top with sugared cranberries.
Add a sprig of mint for decoration and you have a beautiful festive dessert ideal for Christmas and Valentine’s Day Celebrations. Serve immediately
Watch the video beforehand to see how to make meringue bird nests with cranberry curd
So yummy!
Meringue Bird Nests Recipe
Equipment
- Hand Mixer
Ingredients
Cranberry Curd Recipe Ingredients
- 2 cups cranberries fresh or frozen
- 3/4 cup water
- 1/2 cup sugar
- 4 egg yolks
- 1/4 cup butter unsalted
Meringue Recipe Ingredients
- 1 cup sugar
- 4 egg whites room temperature
- 1 tsp cream of tartar
Sugared Cranberries Recipe Ingredients
- 1/2 cup sugar
- 1/2 cup water
- 2 cups cranberries fresh
- 1/4 cup sugar to coat cranberries
Instructions
Cranberry Curd Recipe Instructions
- Place 2 cups cranberries and 3/4 cup water in 2-quart saucepan. Cook over medium-high
heat stirring occasionally, until cranberries are very soft. - Place fine strainer over bowl. Pour cranberry mixture into strainer, pressing cranberries with back of spoon to squeeze out as much juice as possible. Discard cranberry pulp and skins. Return strained cranberry mixture to saucepan. Stir in 1/2 cup sugar. Cook over medium heat, stirring until sugar is dissolved.
- Whisk egg yolks together in bowl. Pour about 2 tablespoons hot cranberry mixture into egg yolks, whisking constantly.
Continue whisking, adding additional hot cranberry mixture, until about half of
cranberry mixture has been added - Return cranberry-egg mixture to saucepan with remaining cranberry mixture. Stir; continue cooking, stirring constantly, 4-5 minutes or until mixture reaches 165ºF and has thickened. Remove from heat; whisk in butter until combined and butter is melted. Pour into bowl; refrigerate at least 1 hour or until completely cooled
Meringue Bird Nests Recipe Instructions
- Heat oven to 300ºF.
Line large baking sheet with parchment paper - Whip the egg whites and cream of tartar first on low speed, then once the whites are foamy increase the speed and slowly pour in the sugar while whipping. Continue to whip on high speed until the whites hold a stiff peak when beaters are lifted
- Fill a piping bag fitted with a large star tip with the meringue and pipe circles on the parchment, completely filling the circles. Pipe a ring or meringue on top of the outside edge, creating the “nest” effect, spiraling up
to about 2-inches above the base - Place the meringues into the oven and immediately reduce the temperature to 275 F. Bake the meringues for 45 to 65 minutes. If you find that the meringues are starting to brown, crack open the oven door and continue to bake.Cool the meringues completely to room temperature on the baking tray, then gently lift to store in an airtight container until ready to serve.
Sugared Cranberries Recipe Instructions
- Combine 1/2 cup sugar and 1/2 cup water in 1-quart saucepan; cook over high heat, stirring constantly, until mixture comes to a boil and sugar is dissolved.
- Stir in cranberries; cook 2-3 minutes or just until a cranberry bursts. Remove from heat. (Do not overcook.) Drain cranberries; let stand at least 1 hour or until cranberries are dry
- Place sugar into shallow bowl. Add cooked cranberries, rolling to coat. Place sugared cranberries in single layer ontowaxed paper. Let stand at room temperature 1 hour or until dry
HOW TO ASSEMBLE THE CRANBERRY MERINGUE NESTS
- Spoon a couple of tablespoons of the blended cranberry curd onto each meringue. Then top with sugared cranberries.Add a sprig of mint for decoration and you have a beautiful festive dessert ideal for Christmas and Valentine’s Day Celebrations.
- Serve immediately
Notes
Tip #1
Cranberry curd can be made up to two weeks ahead of time. Store in refrigerator until serving time.Tip #2
The meringues can be baked up to a day in advance, but they should be assembled immediately before serving. Cover top with parchment and place in a dry area. Do not use plastic wrap or refrigerate.
Did you try this recipe? We would love to hear your comments and suggestions. Please share this sweet yet tart delicious dessert!
