Birds' nests
Votes: 4
Time: 1 hour.
Complexity: easily
Quantity: 6 cakes
Complexity: easily
Quantity: 6 cakes
This bright and airy meringue bird's nest dessert, filled with whipped cream and fresh berries, is perfect for Women's Day, March 8th. First, bake the nests using stiffly beaten egg whites and sugar. The warmer the whites, the more voluminous and fluffy your meringue will be, and the cream of tartar will prevent it from collapsing. Fill the oven-dried nests with whipped cream, sugar, and vanilla, and top with berries. The more varied and colorful your berry assortment, the more impressive this dessert will look on the holiday table.
The recipes use measuring containers with the following volumes:
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.
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.
Ingredients for the recipe:
Meringue
- Protein of 3 large eggs, room temperature
- 3/8 tsp cream of tartar
- 150 g of sugar
Nests
- 180 ml whipping cream
- 1 tbsp. sugar
- 0.5 tsp vanilla extract
- A large handful of assorted berries
We recommend
Recipes with similar ingredients: meringue, cream of tartar, eggs, cream
Cooking the dish according to the recipe:
- Preheat oven to 150°C. Using a marker, draw 6 circles, each 6 cm in diameter, at least 5 cm apart on parchment paper, then turn the paper over and place it on a baking sheet.
- Beat the egg whites with cream of tartar first on low speed with a mixer. Then, once the whites are foamy, increase the speed and slowly add the sugar, without stopping the mixer. Continue beating at high speed until stiff peaks form when held with the whisk held up.
- Fill a large pastry bag fitted with a large star tip with meringue. Pipe the meringue along the outline drawn on the paper, completely filling the circles. Then, pipe a second layer around the edge of the first layer, creating a nest about 5 cm high from the base.
- Place the nests in the oven and immediately reduce the temperature to 135°C (275°F). Bake for 45-65 minutes (baking time will depend on the temperature and humidity; if your kitchen is warm or humid, the meringues will take longer to dry). If the meringues begin to darken, leave the oven door slightly ajar during baking. Cool the meringues on the baking sheet to room temperature, then carefully transfer them to an airtight container until ready to serve.
- For assemblyWhip the cream until soft peaks form and fold in the sugar and vanilla. Arrange the bird's nests among serving bowls, spoon a dollop of whipped cream into the center, and top with berries. Serve immediately. The meringues can be baked a day ahead, but the nests should be assembled just before serving..
Author of the recipe - Anna Olson (Anna Olson) is a pastry chef and TV host.
Categories:
Similar recipes
