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MERINGUE NESTS WITH ESPRESSO CREAM & SYRUP

MERINGUE NESTS WITH ESPRESSO CREAM & SYRUP

These meringue nests are the ultimate adult dessert – sweet, a little fancy, and packed with delicious coffee flavor. Treat yourself!
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Prep Time 20 minutes
Cook Time 2 hours 6 minutes
Cooling Time 10 minutes
Total Time 2 hours 36 minutes
Course Dessert
Servings 8 Servings
Calories 295 kcal

Equipment

  • 1 Food Mixer

Ingredients
  

For the meringue nests:

  • 3 egg whites
  • 1/2 tsp lemon juice
  • 5.2 oz caster sugar (superfine sugar)

For the coffee syrup:

  • 1/4 cup strong espresso (about 2 shots)
  • 2 tbsp coffee liqueur (I used Kahlua)
  • 1/2 cup pure maple syrup

For the coffee cream:

  • 5.2 oz mascarpone
  • 5.2 oz heavy cream
  • 1 tbsp icing sugar (confectioner's sugar)
  • 1 tbsp coffee syrup (see recipe above)
  • 1/2 tsp vanilla extract

To decorate:

  • Grated dark chocolate

Instructions
 

For the meringue nests:

  • Heat oven to 110°C (230°F). Place baking parchment on a large baking sheet. Using a pencil, draw 6-8 circles 3-4 inches round onto the parchment (I made 6 fairly big nests). Turn the parchment upside down on the baking sheet – you should still see the drawn circles which you will use as a guide.
  • Add the egg whites and lemon juice into the clean bowl of a food mixer and whisk attachment. Beat at a low speed until the whites form soft peaks, then start adding the sugar a tablespoon at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are stiff and glossy.
  • Spoon the meringue into a large piping bag fitted with a plain or star nozzle. Pipe concentric circles, starting in the middle of the circle until you reach the outside of your drawn circle then, in a continuous action, come up over the meringue edge and pipe one or two rings around the outer edge to create the nest walls (I used a large star nozzle and piped one ring of meringue).
  • Bake for 1-3/4 – 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely in the oven. NB: The meringues can be stored in a sealed container for a few days. If the weather is humid, place a tablespoon of baking soda in a small dish – it will absorb the moisture.

For the coffee syrup:

  • Place the espresso, liqueur and maple syrup in a small saucepan over moderately high heat. Bring to the boil and cook for 5-6 minutes or until reduced and syrupy.* Refrigerate to cool completely.

For the coffee cream:

  • In a bowl, stir together mascarpone and cream until combined. Add icing sugar, coffee syrup and vanilla extract and stir to combine. Refrigerate until needed.

To assemble:

  • Just before serving, place coffee cream in a piping bag and pipe a swirl of cream into the meringue nests. Swirl the coffee syrup either over of the coffee cream, or in a circular pattern on the plate (as I did). Scatter the grated dark chocolate over top and serve.

Notes

*Should you find you overcook the syrup and it starts to set like toffee, put it back on low heat with a little water, stirring until smooth. Chill as before.

Nutrition

Calories: 295kcalCarbohydrates: 36gProtein: 3gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gCholesterol: 39mgSodium: 37mgPotassium: 91mgFiber: 0.001gSugar: 34gVitamin A: 529IUVitamin C: 0.2mgCalcium: 61mgIron: 0.1mg
Keyword Lime curd & meringue tart, Meringue Espresso Cream Syrup
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