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

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
  • 70 g (2½ oz) caster/white sugar (⅓ cup)
  • 70 g (2½ oz) icing/powdered sugar (½ cup + 1 tbsp), sifted
  • For the raspberries
  • 115 g (4 oz) fresh raspberries (½ cup)
  • 340 g (12 oz) frozen raspberries (1½ cups)
  • 170 g (6 oz) caster/white sugar (¾ cup + 2 tbsp)
  • For the filling
  • 200 g (7 oz) fromage frais (⅞ cup)
  • 40 g (1½ oz) icing/powdered sugar (⅓ cup), sifted
  • 1 tsp vanilla extract


  • You will also need a medium sized baking sheet.

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

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

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

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

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

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

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

  • 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.

  • 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.

  • 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.

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

  • Now add the thawed berries to a blender with the sugar and 2 tablespoons of reserved lemon juice. Add 60 ml (2 fl oz) (¼ cup) water. Purée and then strain through a fine sieve into a bowl to remove the pips.
  • Measure 180 ml (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.
  • Bring the remaining purée to the boil then simmer for 1 minute. Remove from the heat and leave to cool.

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

  • To assemble
  • 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.

  • Serve immediately.
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Updated: August 17, 2018

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