Time: 6 hours 20 minutes
Complexity: average
Quantity: 8 pcs.

Meringue nests are the perfect decoration for New Year's, Christmas, or Easter. These pastries are loved for their contrasting textures, with crisp, melt-in-your-mouth meringue mingling with silky cream cheese frosting. The nests themselves are baked using whipped meringue, which you can prepare in advance and store in a tightly sealed container for several days. Just before serving, fill them with mascarpone cream cheese frosting and decorate with sugar pearls. To ensure the meringue rises well, beat the egg whites in a perfectly clean bowl using clean whisks.

Ingredients:

• Whites of 4 large eggs, room temperature
• 0.5 tsp cream of tartar
• 1/4 teaspoon salt
• 2 and 1/4 cups powdered sugar
• 220 gr. mascarpone
• 1/4 cup powdered sugar
• 1 cup chilled heavy cream
• Sugar pearls or sprinkles, for decoration

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

eggs, cream of tartar, powdered sugar, mascarpone cheese, cream, confetti

We recommend

Preparation:

Step 1
• Position oven racks in the upper and lower thirds of the oven; preheat oven to 120°C (250°F). Line 2 baking sheets with parchment paper.
Step 2
• In a large, clean, dry bowl, beat the egg whites with the cream of tartar and salt with a mixer on medium speed until foamy. Increase the speed to medium-high and beat until thick and opaque, about 1 minute more. Gradually add the powdered sugar, about 1/4 cup at a time, and beat until stiff, glossy peaks form, about 5 minutes more.
Step 3
• Transfer the meringue to a pastry bag fitted with a large round tip. Pipe 8 3-inch (7.5 cm) disks onto a baking sheet, then pipe around the edges to create 2-inch (5 cm) high walls. Bake at 250°F (120°C) until the meringues are crisp and dry, about 3 hours. Cool completely on the baking sheet. Store in an airtight container in a dry place for up to 1 week.
Step 4
• For the filling, beat the mascarpone with the powdered sugar, then add the heavy cream and beat until soft peaks form. Spoon the filling into the meringue nests and sprinkle with pearls.

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