Pistachio & Raspberry Meringue Nests for a Sweet Spring Treat Recipe

ByRafael Mansero
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Introduction

Pistachio & Raspberry Meringue Nests are a delightful spring treat that combine crispy meringue, tart raspberry sauce, and rich pistachio cream. These elegant nests are perfect for a festive occasion or a special dessert to impress your guests.

A single slice of dessert with three main layers sits on a white speckled plate set on a white marbled surface. The bottom layer is a light, fluffy white meringue base with a slightly rough texture. Above this is a thick layer of pale pink cream, smooth and soft, surrounding a center of bright red raspberry jam, which looks glossy and slightly chunky with visible fruit seeds. The whole slice is topped with whipped white cream, decorated with two whole red raspberries and scattered green pistachio nuts. The whipped cream around the edges is fluffy and swirled. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 4 egg whites (room temperature)
  • 200 grams sugar (finely granulated)
  • 1 tablespoon lemon juice
  • 1 tablespoon potato starch
  • 250 grams raspberries (fresh or frozen)
  • 1 tablespoon agar agar or potato starch (cornstarch can be used as an alternative)
  • 300 ml heavy whipping cream (chilled)
  • 250 grams mascarpone
  • 100 grams pistachio paste (almond or hazelnut paste can be substituted)
  • 12 mini chocolate eggs (for a festive touch)
  • 50 grams white chocolate shavings
  • 100 grams additional raspberries (for garnish)

Instructions

  1. Step 1: Preheat the oven to 80-90°C (no fan setting).
  2. Step 2: In a clean, dry bowl, beat the egg whites until foamy.
  3. Step 3: Add the lemon juice and gradually whisk in the sugar until soft peaks form.
  4. Step 4: Gently fold in the potato starch to the meringue mixture.
  5. Step 5: Pipe the meringue onto a parchment-lined baking sheet forming nest shapes.
  6. Step 6: Bake the meringue nests for 3-4 hours until crisp. Turn off the oven and leave the nests inside to cool completely.
  7. Step 7: To prepare the raspberry sauce, heat raspberries with sugar and lemon juice. Thicken by stirring in agar agar or potato starch and cook until set.
  8. Step 8: Chill the heavy whipping cream and mascarpone for 30 minutes. Then whip them together with the pistachio paste until soft peaks form.
  9. Step 9: Assemble the meringue nests by filling each with raspberry sauce, then topping with pistachio cream.
  10. Step 10: Decorate with mini chocolate eggs, white chocolate shavings, and additional fresh raspberries before serving.

Tips & Variations

  • Use almond or hazelnut paste instead of pistachio paste for a different nutty flavor.
  • Ensure egg whites are at room temperature to achieve better volume and stability.
  • For extra crispness, leave the meringue nests to dry in the turned-off oven for several hours or overnight.
  • Frozen raspberries work well if fresh ones are not in season; just thaw before use.

Storage

Store the meringue nests separately in an airtight container at room temperature for up to 3 days to keep them crisp. The raspberry sauce and pistachio cream can be stored in the refrigerator for 2-3 days. Assemble the nests just before serving for best texture. If needed, gently re-whip the pistachio cream before use.

How to Serve

A dessert with four main layers sits on a white plate with a speckled gray pattern. The bottom layer is a light beige crunchy base with a crumbly texture. Inside this base is a thick pale green mousse or cream filling mixed with whole dark red raspberries and green pistachio nuts. On top of this is a layer of white whipped cream, soft and fluffy, spread unevenly around the dessert. Over the cream is a glossy, deep red berry sauce drizzled generously, with green pistachio nuts scattered on top, adding a slight crunchy texture. The dessert is positioned on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meringue nests ahead of time?

Yes, you can bake and store the meringue nests in an airtight container for up to 3 days. Avoid assembling them until just before serving to maintain their crispness.

What can I use if I don’t have agar agar?

Potato starch or cornstarch are excellent alternatives to agar agar for thickening the raspberry sauce. Use the same quantity and cook until the sauce thickens.

Print
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Pistachio & Raspberry Meringue Nests for a Sweet Spring Treat Recipe

★★★★★

4.8 from 117 reviews
  • Author: Rafael
  • Total Time: 4 hours
  • Yield: 12 servings 1x
  • Diet: Vegetarian
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Description

Delight in these elegant Pistachio & Raspberry Meringue Nests, a perfect sweet spring treat. Crisp, airy meringue shells cradle a vibrant raspberry sauce and a luscious pistachio mascarpone cream, topped with festive mini chocolate eggs and white chocolate shavings. This dessert combines delicate textures and fresh flavors for a stunning presentation and indulgent taste.

Ingredients

Scale

Meringue Nests

  • 4 Egg Whites (room temperature)
  • 200 grams Granulated Sugar
  • 1 tablespoon Lemon Juice
  • 1 tablespoon Potato Starch

Raspberry Sauce

  • 250 grams Raspberries (fresh or frozen)
  • 1 tablespoon Agar Agar or Potato Starch (cornstarch alternative)
  • Amount of sugar (assumed 50 grams for sauce sweetness)
  • 1 tablespoon Lemon Juice

Pistachio Cream

  • 300 ml Heavy Whipping Cream (chilled)
  • 250 grams Mascarpone (chilled)
  • 100 grams Pistachio Paste (almond or hazelnut paste as substitute)

Garnish

  • 12 Mini Chocolate Eggs
  • 50 grams White Chocolate Shavings
  • 100 grams Additional Raspberries

Instructions

  1. Preheat oven: Set your oven to 80-90°C without the fan to prepare for baking the meringue nests slowly for perfect crispness.
  2. Beat egg whites: In a clean, dry mixing bowl, whisk the egg whites until they become foamy to start building the meringue structure.
  3. Add lemon juice and sugar: Gradually add lemon juice and then slowly incorporate the sugar while continuously whisking until the mixture forms soft peaks, ensuring a glossy and stable meringue.
  4. Fold in potato starch: Gently fold in the potato starch to add stability and texture to your meringue without deflating it.
  5. Shape meringue nests: Pipe the meringue mixture onto a baking sheet lined with parchment paper, forming nest shapes with a slightly raised edge to hold the filling.
  6. Bake meringue nests: Bake in the preheated oven for 3-4 hours until the nests are crisp. After baking, turn off the oven and allow the meringue nests to cool inside for a best texture.
  7. Prepare raspberry sauce: Heat the raspberries with sugar and lemon juice on the stove. Once simmering, thicken the mixture by stirring in agar agar or potato starch until the sauce has a jam-like consistency, then cool.
  8. Whip pistachio cream: Chill the heavy cream and mascarpone for 30 minutes. Then whip them together with pistachio paste until soft peaks form, creating a light and creamy filling.
  9. Assemble the nests: Spoon raspberry sauce into each cooled meringue nest, then top with the pistachio cream gently to hold the layers.
  10. Decorate and serve: Garnish with mini chocolate eggs, white chocolate shavings, and fresh raspberries to add visual appeal and extra flavor before serving.

Notes

  • Ensure egg whites are at room temperature for optimal volume when whisking.
  • Use fine granulated sugar to achieve a smooth meringue texture.
  • Do not open the oven while baking meringues to prevent cracking.
  • Raspberry sauce sugar quantity can be adjusted to taste based on the tartness of raspberries.
  • Agar agar or potato starch helps thicken the sauce without gelatin, keeping it vegetarian-friendly.
  • Chilling the cream and mascarpone is essential for better whipping results.
  • The dessert is best assembled just before serving to keep meringue crisp.
  • Substitute pistachio paste with almond or hazelnut paste if desired.
  • Prep Time: 30 minutes
  • Cook Time: 3 hours 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: European

Keywords: pistachio meringue nests, raspberry dessert, spring desserts, pistachio cream, raspberry sauce, mascarpone dessert, elegant meringue

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