Lemon Meringue Nests with Raspberries

 

A very light meringue that is flavoured with lemon. The nests are filled with a thick raspberry purée and fromage frais, topped with fresh raspberries and then a coulis is poured over the top.

 

Lemon Meringue Nests with Raspberries
Prepares: 4 servings
 
  • Preparation time: 45 minutes
  • Cooking time: 1 hour 30 minutes

  • Ingredients
  • For the meringue
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 1 lemon
  • 70g/2½ oz caster sugar/fine white sugar
  • 70g/2½ oz icing sugar, sifted

  • For the raspberries
  • 450g/1 lb raspberries
  • 170g/6 oz caster sugar/fine white sugar

  • For the filling
  • 200ml fromage frais
  • 40g/1½ oz icing sugar, sifted
  • 1 tsp vanilla extract

  • Equipment
  • A medium sized baking sheet lined with baking paper


  1. Method
  2. For the meringue
  3. Heat the oven to 120°C/235°F/gas mark ½.

  4. Put the egg whites into a large bowl.

  5. Zest the lemon and add to the bowl. Squeeze the juice from the lemon into a separate bowl and measure 2 teaspoons of the juice into the large bowl, reserving the rest for the raspberries.

  6. Whisk the egg and lemon until firm peaks form. Then gradually add the caster sugar/fine white sugar a tablespoon at a time, whisking well between each addition, until the mixture is stiff and glossy. Carefully fold in the sifted icing sugar using a large metal spoon or spatula.

  7. Spoon four rough circles onto the baking sheet. Take a metal teaspoon and dip it in some hot (not boiling) water and make a depression in the centre of each one. Bake on the lowest shelf of the oven for 1 hour 30 minutes. Remove and place the baking sheet on a wire rack to cool. Once the meringues are cool, carefully remove from the baking paper.

  8. For the raspberries
  9. Reserve 20 raspberries and place the rest in a liquidiser with the sugar and 2 tablespoons of reserved lemon juice. Add 50ml/2 fl oz of water. Purée and then strain through a fine sieve into a bowl to remove the pips.

  10. Measure 100ml/7 fl oz of the purée into a small pan and stir constantly over a medium heat until reduced by a half. This will take 6–7 minutes. Transfer to a small bowl and leave to cool. It will become the texture of jam.

  11. Bring the remaining purée to the boil and then simmer for 1 minute. Remove from the heat and leave to cool.

  12. For the filling
  13. Place the fromage frais into a bowl with the icing sugar and vanilla extract, and whisk together until combined. Chill until needed.

  14. To assemble
  15. Spoon the reduced raspberry ‘jam’ into the centre of the meringues and top with the filling. Divide the reserved raspberries between the four nests and place on the filling. Pour the raspberry sauce over the top.

  16. Serve immediately.

 

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