Heavenly Meringue Nests with Mango, Strawberry and Coconut Cream

Table of Contents

• What are Meringue Nests?
• Tools for Meringue Nests
• Key Ingredients for Meringue Nests and Why
• Gemma’s Pro Chef Tips
• Make Ahead and Storage Instructions
• What to Put in Meringue Nests?
• What Can I Substitute for Egg Whites in Meringue Nests to Make Them Vegan-Friendly?
• FAQs
• More Meringue-Based Desserts

What are Meringue Nests?

• A meringue nest is a sweet dessert component made from egg whites and sugar, typically baked until crisp on the outside and soft on the inside. It features a delicate and airy texture and is commonly used as a base or vessel for holding other dessert elements.
• Meringue nests are often shaped like small cups or bowls, which makes them perfect for filling with various sweet toppings like fresh fruits, whipped cream, vanilla ice cream, custard, or fruit coulis.
• This recipe replaced whipped cream with whipped coconut cream to make it dairy-free and enjoyable for more people.

Tools for Meringue Nests

• Measuring cups and measuring spoons
• Electric stand mixer or hand mixer
• Mixing bowls
• Spatula
• Baking trays
• Parchment paper
• Piping bag or pastry bag
• Star nozzle

Key Ingredients for Meringue Nests and Why

• Egg whites (What do egg whites do in meringue nests?)

  • Egg whites play a crucial role in meringue nests:
    • Egg whites contain proteins which denature and re-group when beaten, creating a network to trap and retain air to form an aerated structure for meringue. In addition, egg whites also have a small amount of water to bind proteins and aid in the network formation.
    • The proteins in egg whites coat the air bubbles to prevent them from collapsing. This helps stabilize meringue’s structure.
    • Whipping up egg whites incorporate air which will expand in the oven heat, causing the meringue mixture to rise to a light texture.
  • Note to use room-temperature egg whites which whip up very well.
  • Use egg yolks in these delicious recipes of mine: Creamy Coconut Custard Tart With Pâte Sucrée, Southern Egg Custard Pie, Lemon Curd, and more!

• Granulated Sugar (What does sugar do in meringue nests?)

  • Sugar sweetens meringue nests, balancing the natural flavor of egg whites.
  • When sugar is beaten into an egg-white foam, it dissolves in the protein film on the surface of the air bubbles.
    • This sugary syrup film prevents the proteins from drying out and tightening up too fast, helping maintain the volume of baked meringue.
    • In addition, sugar on the surface of air bubbles caramelizes during baking, contributing to the crispiness and browning which adds color and flavor to meringue.
    • At the same time, sugar attracts and locks in moisture to keep the interior of meringue tender.
  • Sugar substitutes tend to yield different results. Allulose will work close to sugar.

• Cornstarch (What does cornstarch do in meringue nests?)

  • Cornstarch is a stabilizer because its molecules absorb excess moisture preventing meringue from weeping.
  • Cornstarch molecules swell from absorbed water forming a gel network, which binds proteins and components cohesively to create a smoother and finer texture.

• White vinegar or lemon juice (What does vinegar or lemon juice do in meringue nests?)

  • Vinegar or lemon juice stabilizes the meringue and improves its texture.
  • Because an acidic environment can promote the denaturation and bonding of protein, resulting in a more stable and finer meringue.

• Coconut cream

  Coconut cream adds a natural sweetness to meringue nests and is a great dairy-free and vegan-friendly substitute for whipped cream.

  • Full-fat coconut cream can be whipped up because of its high fat content and proteins that can incorporate and retain air.
  • Additionally, coconut cream also contains emulsifier to stabilize the structure.
  • To successfully whip up coconut cream, it needs to be properly chilled at least overnight to solidify and become more stable.

• Strawberry, Mango and Lime (What other fruits go well with meringue nests?)

  • This combination pairs perfectly with coconut cream with a refreshing tropical note and vibrant color contrast.
  • Feel free to customize the topping with other seasonal fruits such as pineapple, pears, apricot, pink grapefruit, cherry, melon and any of your favorites!

How to Make Meringue Nests with Mango, Strawberry, and Dairy-Free Coconut Cream

To Make the Meringue

1. Prep: Preheat the oven to 225°F (115°C).

2. Whip up egg whites to foams: Using a stand mixer with a whisk attachment (or an electric hand mixer), whip egg whites for 2 minutes on a low speed until it foams.

3. Continue whipping up to soft peaks: Turn the machine up to medium-high speed and continue whipping until the egg whites until soft peaks form, roughly 2-3 minutes.

4. Add sugar and double the volume: Slowly add the sugar 1 tablespoon at a time until it is all incorporated and egg whites have doubled in volume.

5. Incorporate cornstarch and vinegar: Lastly add the cornstarch and vinegar and continue mixing for 2 more minutes to incorporate fully. The meringue at this point will be thick and shiny.

What to Put in Meringue Nests

Fresh Fruits & Creams

• Whipped Coconut Cream & Tropical Fruits: Mango, passion fruit, pineapple, and strawberries (like your recipe!)

• Classic Berries & Whipped Cream: Strawberries, raspberries, blueberries, blackberries

• Stone Fruits: Peaches, nectarines, apricots with vanilla bean whipped cream

• Poached Pears or Apples: With a drizzle of caramel or maple syrup

Sauces & Curds

• Lemon Curd: Bright, tart, and silky

• Raspberry or Strawberry Coulis: A sweet, tangy fruit sauce

• Salted Caramel Sauce: For a rich, decadent touch

• Chocolate Ganache: Thick, glossy, and indulgent

Unique Fillings

• Ice Cream or Sorbet: For a cool, crisp contrast — serve immediately

• Yogurt or Greek Yogurt: Topped with granola and honey for a brunch-friendly option

• Mascarpone Cream: Lightly sweetened, whipped with vanilla

Crunch & Garnish

• Toasted Nuts: Almonds, pistachios, or hazelnuts

• Shredded Coconut: Lightly toasted for extra flavor

• Edible Flowers: Like violas, pansies, or chamomile for a gorgeous finish

• Fresh Mint Leaves: For a refreshing pop

What Can I Substitute for Egg Whites in Meringue Nests to Make Them Vegan-Friendly?

• Yes, you can make a light-as-air yet vegan-friendly meringue base for meringue nests using my Vegan Meringue Recipe.
• Don’t forget to check out The Complete Guide to Aquafaba to utilize this amazing egg substitute in baking!

FAQs

How can I flavor the meringue for meringue nests?

• You can incorporate thickened fruit purée into meringue referring to my recipe of Raspberry Meringue With Pistachio.
• To be even more creative, you can experiment with extracts, citrus zest, spices such as cinnamon, nutmeg or cardamom, matcha powder, cocoa powder or finely grated chocolate, coffee or espresso powder, finely chopped herbs like mint, basil, lavender, or toasted nuts.

Why did meringue nests weep and how can I avoid that?

Meringue is full of sugar which absorbs moisture to make meringue weep. To avoid this from happening:

• Use fresh eggs which contain less excess moisture than old eggs.
• Make sure to use clean tools which are grease-free and have no water or dirt. So nothing will interrupt the meringue structure during whipping.
• Take care not to over whip egg whites which make meringue dry and grainy. Watch my video carefully and whip up egg whites until double in size and shiny.
• Using cornstarch in meringue can also absorb excess moisture and stabilize the structure.

Why did meringue nests crack and how can I avoid meringue cracking?

Meringue can crack for various factors during preparing, baking, and cooling process. Here’s how to avoid it:

• Lacking stabilizers such as vinegar, lemon juice or corn starch can weaken the meringue’s structure. Use the correct amount of ingredients per the recipe.
• Over-whipping or under-whipping can’t provide meringue a stable structure. Start it on low until the egg whites start to foam and begin forming bubbles.  Then turn up the speed and whip to soft peaks to give the egg whites time to stabilize to hold sugar.  Continue to whip with sugar until stiff peaks. (Be sure to check out my article on How to Whip up Egg Whites Properly. )
• Over-baking can make meringue exterior too dry which is prone to cracking. Baking at a low temperature for a long time is the key.
• Under-baking gives meringue a soft exterior that’s not strong enough to hold the shape.
• Rapid temperature changes can cause meringue to contract too quickly and then crack. After baking time, you can leave the meringue to cool and dry out in the oven for 3 hours or overnight.

What’s the difference between meringue nests and pavlova?

In summary, while both meringue nests and pavlovas share a similar base of meringue, they mainly differ in their size, shape, texture, presentation, and the context in which they are typically served.