Petit à petit, l’oiseau fait son nid.
Sometimes a dish turns out exactly the way you want it to. This was one of those times. I had been wanting to make meringue nests for a while, but couldn’t think of anything to do with all the leftover yolks, and hated the idea of wasting them. But then one day, I came home, and my mum had made a bavarois (a cold-set custard) that used three egg yolks… Voilà! Leftover egg whites! The stars had aligned, and I set to work making my meringues.
Meringue nests are really easy to make, but one thing I would suggest is that you use a stand mixer. I used a hand-held electric beater, and my arm got really tired. Stand mixer all the way! Muscle fatigue aside, these are super simple to put together. They do take a little while to cook, but the actual hands-on cooking time is minimal, so once they’re in the oven they’re the sort of thing you can just set-and-forget.
Raspberry, white chocolate, pistachio and rose are a winning combination, and the tartness of the raspberries ensures that this dessert doesn’t tip over into being too sweet. The meringues are delightfully sticky, while the pistachios add a nice crunch. You don’t have to add food colouring to the meringue mixture, but I think the pinkish colour is a nice touch.
As usual, let me know how you get on with the recipe. Don’t forget to tag your photos on social media with #wonderlandeats so I can find them. And be sure to sign up for my newsletter so you don’t miss any of my future posts!