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

Preheat oven: Set your oven to 80-90°C without the fan to prepare for baking the meringue nests slowly for perfect crispness.
Beat egg whites: In a clean, dry mixing bowl, whisk the egg whites until they become foamy to start building the meringue structure.
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.
Fold in potato starch: Gently fold in the potato starch to add stability and texture to your meringue without deflating it.
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.
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.
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.
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.
Assemble the nests: Spoon raspberry sauce into each cooled meringue nest, then top with the pistachio cream gently to hold the layers.
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