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Raspberry Meringue Nests with Lemon-Raspberry Coulis Recipe

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4 from 5 reviews

These delicate Raspberry Meringues feature crisp, airy egg white nests infused with zesty lemon and swirled with a luscious homemade raspberry coulis. Perfectly baked low and slow to achieve a light, melt-in-the-mouth texture, they make an elegant dessert or teatime treat that highlights fresh fruit flavors and a satisfying crunch.

Ingredients

Raspberry Coulis

  • 1 cup raspberries (fresh or frozen, 190g / 6.7oz)
  • 2 tablespoons caster sugar (or granulated sugar)

Meringue

  • 3 egg whites (large eggs, room temperature)
  • 3/4 cup caster sugar (superfine sugar, 150g / 5.3oz)
  • 1 lemon (zested and juiced)

Instructions

  1. Prepare Raspberry Coulis: Blend the raspberries with 2 tablespoons of sugar in a blender or mini food processor until smooth. Strain the mixture into a small saucepan and simmer over medium heat, stirring frequently, for 4-5 minutes until thickened and reduced to about 1/4 cup. Transfer to a small dish and chill in the refrigerator.
  2. Preheat Oven and Prepare Baking Sheet: Set the oven to 100°C (210°F) fan-forced and line a large baking sheet with baking paper for the meringues.
  3. Beat Egg Whites: Using a stand mixer with a whisk attachment or handheld beater, whip the egg whites at medium speed until soft peaks form, about 4-5 minutes.
  4. Add Lemon Juice: Zest the lemon and set aside 1 teaspoon of zest. Juice the lemon, then add 1/2 teaspoon of lemon juice to the egg whites and beat lightly to incorporate. Reserve leftover juice for other uses.
  5. Add Sugar Gradually: Reduce mixer speed to low and add the 3/4 cup caster sugar one tablespoon at a time, waiting about 20 seconds between additions. When all sugar is added, increase speed to medium-high and beat until the mixture is thick, glossy, and holds stiff peaks. Test by rubbing a bit between fingers to ensure smoothness without graininess.
  6. Fold in Lemon Zest: Gently fold 1 teaspoon of the reserved lemon zest into the meringue mixture using a spatula, taking care not to deflate it.
  7. Shape Meringues: Using a large ice cream scoop or spoons, divide the meringue mixture into 6 even portions on the prepared baking sheet. Shape gently into round mounds without flattening them too much.
  8. Decorate with Raspberry Coulis: Drizzle about 2 teaspoons of chilled raspberry coulis over each meringue and swirl it gently with a chopstick, which can also be used to reshape the meringues into neat circles.
  9. Bake and Cool: Bake in the preheated oven for 1 1/2 hours then turn off the oven and let the meringues cool inside for at least 1 hour without opening the door. Leaving them longer will enhance the texture and crispness.
  10. Serve and Enjoy: Once cooled and set, serve your beautifully light raspberry lemon meringues as a delightful dessert or afternoon treat. Remember to leave a comment and rating to share your experience!

Notes

  • Using superfine caster sugar helps the sugar dissolve completely, creating a smoother meringue.
  • You can freeze any leftover lemon juice in ice cube trays for use in other recipes.
  • Be sure not to open the oven during the cooling phase to prevent cracking.
  • Fresh raspberries are preferred, but frozen raspberries work well for the coulis.
  • Meringues can be stored in an airtight container at room temperature for up to 2 days for best texture.

Find it online: https://yumntasty.com/raspberry-meringue-nests-with-lemon-raspberry-coulis-recipe/