Egg In Cheese Meringue Nest Recipes

MERINGUE NESTS

Steps:

• Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Drop meringue into 8 mounds on a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Or place meringue mixture in pastry bag fitted with star tip. Pipe meringue onto parchment to form eight 3-in. cups., Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Fill with fruit. If desired, top with whipped cream and mint.

EGG IN CHEESE MERINGUE NEST

Steps:

• Preheat the oven to 450°F with a rack in the middle. Line a baking sheet that can take high temperatures without warping, with parchment paper or Silpat.
• Separate the egg yolks from the whites. It helps if you are making more than one egg nest to keep each egg yolk in a separate prep bowl.
• Place the egg whites in a very clean mixer bowl and add the salt. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form.
• Gently fold in the grated Gruyere cheese, taking care not to deflate the egg whites.
• Create two mounds of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, with indentations in the centers.
• Place in the oven for 3 minutes.
• After 3 minutes, open the oven, pull out the rack with the egg white nests, and gently add an egg yolk to the center of each nest.
• Return the baking sheet to the oven and cook for 3 more minutes.
• Serve immediately.

EGG-SHAPED MERINGUE NESTS

Steps:

• Preheat oven to 200 degrees. Draw eight 3-inch egg shapes on a piece of parchment. Place on a baking sheet, marked-side down.
• Beat egg whites, lemon juice, and vanilla on medium-low until soft peaks form, about 4 minutes. Reduce speed to low and gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, about 3 minutes. Sift cornstarch over bowl and fold into whites with lemon zest.
• Fit a pastry bag with a large fluted tip (such as Ateco #825) and fill bag with meringue. Secure corners of parchment to baking sheet with dabs of meringue. Pipe a border of meringue along the inside of an egg shape, then add an extra layer around perimeter to form a 1-inch collar. Pipe a dab of meringue in the center and smooth with the back of a spoon to create an indentation. Repeat with remaining egg shapes.
• Bake 1 hour. Reduce heat to 175 degrees and bake until meringue has dried and is firm enough to pull off the baking sheet, 3 to 4 1/2 hours. Let cool completely before filling with curd and sprinkling with poppy seeds.

MERINGUE NESTS

Steps:

• Preheat the oven to 200°F (100°C).
• Line a baking sheet with parchment paper or a silicone baking mat.
• In the bowl of an electric stand mixer, begin whipping the egg whites with the salt at medium speed until frothy.
• Increase the speed of the mixer to medium-high and whip until the egg whites thicken and begin to hold their shape. Continue whipping the whites while adding the granulated sugar, 1 tablespoon at a time. Once the sugar's been added, add the vanilla and continue to whip for 2 minutes, until stiff and glossy.
• Remove the mixer bowl from the stand and sift the confectioners' sugar over the meringue while simultaneously folding it in.
• Divide the meringue into 8 portions, evenly spaced, on the baking sheet. (They'll all fit if you arrange 3 down each side lengthwise and 2 in the center.)
• Take a spoon, dip it in water, tap off the excess, and make a hollow in the center of each meringue, like mashed potatoes in preparation for gravy.
• Bake the meringues for 1 hour. Turn the oven off and continue to let the meringues dry out in the oven for 1 hour more.
• The meringues are done when they feel dry and lift easily off the parchment paper or silicone baking mat.
• Variations
• Meringue nests lend themselves to many variations. Here are some of my favorites. Simply fold the additional ingredients into the meringue after adding in the confectioners' sugar.
• Cinnamon: 1 tablespoon ground cinnamon
• Coconut: 1/2 cup (40 g) dried shredded coconut, toasted
• Cocoa Nib: 6 tablespoons (60 g) cocoa nibs
• Coffee: 1 tablespoon best-quality instant coffee (crush the crystals into a fine powder with the back of a spoon first) or espresso powder
• Chocolate: 3 tablespoons (21 g) unsweetened Dutch-process cocoa powder
• Chocolate Chip: 1/2 cup (80 g) semisweet or bittersweet chocolate chips (regular or mini)
• Chocolate-Chocolate Chip: 3 tablespoons (21 g) unsweetened Dutch-process cocoa powder and 1/3 cup (60 g) semisweet or bittersweet chocolate chips (regular or mini)
• Green Tea and Black Sesame: 1 1/2 teaspoons matcha (green tea powder) and 2 tablespoons black sesame seeds
• For Almond Meringue Nests: Replace the vanilla with 1/4 teaspoon almond extract, and press 2 tablespoons sliced almonds into the top of each meringue before baking.
• Storage
• Once cool, store the meringues in an absolutely airtight container until ready to serve. They can be made 1 week in advance.