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 15 minutes

  • Ingredients
  • For the meringue
  • 2 eggs, large (U.K.)/extra large (N.A.), whites only
  • 1 lemon
  • 70g (2½ oz) caster/white sugar (⅓ cup)
  • 70g (2½ oz) icing/powdered sugar (½ cup + 1 tbsp), sifted

  • For the raspberries
  • 115g (4 oz) fresh raspberries (½ cup)
  • 340g (12 oz) frozen raspberries (1½ cups)
  • 170g (6 oz) caster/white sugar (¾ cup + 2 tbsp)

  • For the filling
  • 200g (7 oz) fromage frais (⅞ cup)
  • 40g (1½ oz) icing/powdered sugar (⅓ cup), sifted
  • 1 tsp vanilla extract

  • You will also need a medium sized baking sheet.


  1. Method
  2. First measure out the frozen berries and leave to thaw.

  3. For the meringue
  4. Heat the oven to 140°C (235°F) (gas 1).

  5. Zest the lemon and and then squeeze out the juice into a small bowl.

  6. Now put the egg whites and lemon zest into a large bowl and whisk until firm peaks form.

  7. Gradually add the caster/white sugar a tablespoon at a time, whisking well between each addition, until the mixture is stiff and glossy.

  8. Sprinkle over 2 teaspoons of the lemon juice and reserve the rest for the raspberries. Whisk briefly to mix.

  9. Now carefully fold in the sifted icing sugar using a large metal spoon or spatula.

  10. Line the baking sheet with parchment paper dabbing a bit of the meringue from the whisk onto each corner first to keep the paper in place.

  11. Now spoon four rough circles of the meringue onto the parchment paper. Take a metal teaspoon and dip it in some hot (not boiling) water and make a depression in the centre of each meringue. Bake on the lowest shelf of the oven for 1 hour 15 minutes.

  12. Remove and place the baking sheet on a wire rack to cool. If you like a crispier meringue and you have time, then leave in the oven to cool.

  13. For the raspberries
  14. Gently wash the fresh raspberries and put to one side for decoration.

  15. Now add the thawed berries to a blender with the sugar and 2 tablespoons of reserved lemon juice. Add 60ml (2 fl oz) (¼ cup) water. Purée and then strain through a fine sieve into a bowl to remove the pips.

  16. Measure 180ml (6 fl oz) (¾ cup) 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.

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

  18. For the filling
  19. Place the fromage frais into a bowl with the icing/powdered sugar and vanilla extract and beat together until combined. Chill until needed.

  20. To assemble
  21. Spoon the reduced raspberry ‘jam’ into the centre of the meringues and top with the filling. Then decorate with the fresh raspberries and pour the raspberry sauce over top.

  22. Serve immediately.

Updated: August 17, 2018

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