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Rose Meringue Nests with Raspberries, Pistachios and White Chocolate

written by WonderlandEats July 19, 2016
meringue nests 1

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 4

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.

meringue nests 3

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.

meringue nests 2

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!

Happy baking!

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Rose Meringue Nests with Raspberries, Pistachios and White Chocolate

Prep Time: 40 minutes

Cook Time: 3 hours

Total Time: 3 hours, 40 minutes

Yield: makes 4

Rose Meringue Nests with Raspberries, Pistachios and White Chocolate

Ingredients

  • 3 egg whites
  • 150g caster sugar
  • 1.5 tsp rosewater
  • 2 drops red food colouring
  • 8 tbsp white chocolate buttons
  • 4 tbsp pistachios, roughly chopped
  • 1 cup raspberries

Method

  1. Preheat oven to 100ºC. Line a baking sheet with baking paper.
  2. In the bowl of a stand mixer, beat egg whites on high until soft peaks form. Gradually add sugar, beating continuously on a low speed. Once all the sugar has been incorporated, beat on high again until stiff peaks form.
  3. Add rosewater and food colouring, and gently fold through egg whites using a spatula.
  4. Drop spoonfuls of meringue mixture onto prepared baking tray, using the back of a spoon to form a nest shape with a shallow well in the centre.
  5. Bake for 3 hours or until the meringue has dried out. Turn off the oven and leave the meringues inside to dry for another hour.
  6. When ready to serve, melt the white chocolate in a glass bowl over a pot of simmering water (or in the microwave). Drizzle chocolate over meringue nests. Top each nest with raspberries and chopped pistachios. Serve.

Notes

Keeping time: the meringues will keep for 3 days in an airtight container. Only put the raspberries, chocolate and pistachios on when you're about to serve.

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Rose Meringue Nests with Raspberries, Pistachios and White Chocolate was last modified: May 1st, 2017 by WonderlandEats
dairy freedessertegg whiteseggsgluten freeoil-freepistachioraspberriesraspberryroserosewatersweetwhite chocolate
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I'm a passionate gluten free cook, sharing recipes and handy kitchen tips to make gluten free cooking easy for everyone!

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