Meringue Nests with Pistachio Cream and Raspberries

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recipe by Kenwood https://kenwoodworld.com/

  • Time icon
    Total Time
    2hrs 20mins
  • Serves icon
    Serves
    10
  • Calories icon
    Calories
    184
based on 35 ratings

These small crisp meringue nests filled with pistachio cream and fresh raspberries are a light and delicious petit fours. If you cannot find pistachio paste you can omit this from the recipe.

recipe updated 27 Dec 2023

Ingredients

  • Egg white icon
    Egg white
    2
  • Caster sugar icon
    Caster sugar
    125 g
  • Whipping cream icon
    Whipping cream
    260 g
  • Icing sugar icon
    Icing sugar
    50 g
  • Pistachio paste icon
    Pistachio paste
    ¾ tablespoon
  • Vanilla extract icon
    Vanilla extract
    ½ teaspoon
  • Raspberries icon
    Raspberries
    as needed
  • Pistacchios icon
    Pistacchios
    as needed

Tools

  • kCook icon Oven
  • kCook icon Parchment paper
  • kCook icon Chef Patissier XL
  • kCook icon Baking tray - large
  • kCook icon Kenwood bowl - chef patissier xl
  • kCook icon Piping bag
  • kCook icon Piping bag

Step preview

  1. Pre-heat oven - 110°C
  2. Line a clean baking tray with parchment paper then set aside
  3. Attach Whisk
  4. Add egg white to the Kenwood Bowl
  5. Whisk until soft peaks form - approx 4 min, Speed Max
  6. Add caster sugar to the Kenwood Bowl bit by bit while machine is running
  7. Whisk - approx 5 min, Speed Max
  8. Prepare a clean piping bag with plain round tip
  9. Transfer content of Kenwood Bowl to piping bag
  10. Pipe meringue onto baking tray
  11. Pipe a spiral of meringue around the edge of the disc forming a hollow nest shape
  12. Repeat with the rest
  13. Bake until crispy - 2 hr, 110°C
  14. Remove from oven and let cool
  15. Clean Kenwood Bowl
  16. Attach Whisk
  17. Add whipping cream, icing sugar, pistachio paste and vanilla extract to the Kenwood Bowl
  18. Whisk - approx 2 min 15 sec, Speed 5
  19. Transfer content of Kenwood Bowl to piping bag
  20. Pipe filling onto meringue
  21. Decorate with raspberries and pistacchios
  22. Serve
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