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Servings: 12

MERINGUE NESTS WITH LIME CURD AND CHERRIES

Prep Time:
30 mins
Cook Time:
45 mins
Total Time:
1 hr 15 mins
Meringue nests with lime curd and cherries - fresh summer dessert, that is very easy to make and looks impressive. They look like mini meringue pies.
meringue nests lime curd cherries meringue pies
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Ingredients

Meringue Nests:

  • 4 egg whites — , at room temperature (preferably a day old)
  • 1/2 tsp cream of tartar
  • 1 cup minus 1 tbsp sugar
  • 1 tsp vanilla extract

Lime Curd:

  • 3 large eggs
  • 3/4 cup sugar
  • pinch of salt
  • 1/2 cup lime juice
  • zest from 1 lime
  • 4 tbsp butter — , sliced

Other:

  • 1 cup fresh cherries

Instructions

For the meringue nests:

  1. Preheat oven to 225 F.
  2. Line two baking sheets with parchment paper. ( Optional: Trace six 3 inch circles over the parchment paper on each sheet).
  3. Beet egg whites in the bowl of an electric mixer until frothy. Add cream of tartar. Beat until soft peaks form. Increase speed to medium high.
  4. Slowly add sugar, 1 tbsp at a time, until it is dissolved and stiff peaks form. Beat in vanilla extract.
  5. Fill a piping bag with meringue, use a star tip. Starting in the middle of each circled, pipe a round, then pipe two circles over each other. Repeat until meringue is gone.
  6. Bake meringue nests for 45 minutes at 225 F.Then turn the oven off and let them stand inside for 1 more hour.
  7. Fill with lime curd. Top with cherries.

For the lime curd:

  1. In a deep bowl whisk together eggs, sugar, lime juice, salt and zest. Pour into a medium sauce pan and place over medium low heat. Cook for 5 -6 minutes, stirring constantly with a rubber spatula, until thick.
  2. Turn the heat to low and add butter, stir to incorporate. Strain and pour into a jar. Store in the fridge.
  3. Lime curd makes 1 3/4 cups.
Course: Dessert

Nutrition Information

Calories: 178, Fat: 4g, Saturated Fat: 2g, Cholesterol: 51mg, Sodium: 66mg, Potassium: 89mg, Carbohydrates: 32g, Sugar: 30g, Protein: 2g, Vitamin A: 190%, Vitamin C: 3.8%, Calcium: 10%, Iron: 0.2%