Meringue Bird Nests Recipe
Crunchy meringue nests filled with a tart cranberry curd and beautiful sugared cranberries. These individual Cranberry Meringue Nests are beauties and will make the perfect festive dessert at Valentine’s Day! Source: landolakes.com/cranberry-pavlova
Servings: 6
Calories: 627kcal
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