Meringue nests filled with zesty lemon blueberry whipped cream and speckled small robin’s eggs chocolates. Ideal for Easter and Spring celebrations!
It’s finally Spring! Yet, there is still snow on the ground, it is presently sleeting, and my Weather Underground app predicts snow for the rest of the week. [glares] I’m aware of you and your potential snowflakes. Sunday.
I’ve been wanting to make this amazing pavlova again, but I’m hesitant to create a complete pavlova knowing that it would only be eaten by the boyfriend and myself. I’ve been putting it off since it’s not the simplest thing in the world to travel after it’s been sliced into. But then I realized I could simply make small pavlovas. Bluebirdcafela.com, of course!
I was going to name these small pavlovas, but then I remembered seeing them called meringue nests. I couldn’t quit thinking about building gorgeous nests of meringue with those tiny small robin’s egg candies resting above filled with my favorite whipped cream after I had the term in my brain (shocker, I know).
Really, how adorable are these? When baked at the proper time and temperature, without the addition of vanilla extract (unless you have clear extract on hand), and allowed to cool entirely in the oven, it produces attractive small white swirls.
Have you noticed how the interior of the small fellow above is a little cracked? Well, there was an incident. As a cat decided to come explore what I was doing, he ran into my light. It came crashing down onto the counter, right on top of all my freshly baked meringues. Don’t worry, no one was seriously hurt. Except for this guy:
I smothered him with whipped cream, and he appeared to like it. He wasn’t flawless, but I believe it strengthened his confidence.
You know how sometimes you just have to put lipstick on a pig?
Let’s speak about the whipped cream now. I’ve been wanting to try adding fruit to my mascarpone whipped cream recipe since a reader inquired about it a while ago. So now I had a cause to! I wanted to fill the meringue nests with a brilliant flash of color, and I had a fresh pint of blueberries in the fridge. I opted to reduce the blueberries to a syrup before blending it with the whipped cream. Everything worked absolutely perfectly. Moreover, I received a few teaspoons of handmade blueberry jam to put on my toast the following morning. Bonus!
During the reduction process, I added lemon juice to the blueberry sauce, lemon extract to the icing, and lemon zest to the nests. I love the combination of blueberry and lemon, so I went a touch heavy on it; feel free to reduce it in your own recipe if you like the lemon taste to be more subtle. Lemons are bright and spring-like to me, so until the snow melts [glares at forecast again], this will help get me out of my drab, winter melancholy.
Would you be able to say no if I gave you one of those?
The answer is no, you cannot.
Here’s a thought: Put them in a basket and pretend to be the Easter Bunny for your family and friends!
More Easter recipes:
- Eggs deviled
- I Love Naptime’s Chocolate Easter Nests
- Carrot Cake on a Paleo Diet
- Hunger Thirst Play Bourbon Brown Sugar Ham
- Carrot Cake Donuts Baked
- The Cozy Chef makes Simple Easter Fudge.
- Carrot Ginger Soup in the Instant Pot
- Tara Teaspoon’s Marshmallow Chick and Rabbit Cookies
Spring Meringue Nests with Blueberry Whipped Cream
- ✓ Read the recipe beginning to end
- ✓ Check oven calibration
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- ✓ Properly measure ingredients
- ✓ Check butter temperature
- Paper made with parchment
- blending bowls
- Hand held mixer
- Baking pans
- Little frying pan
- Bag of pastries (reusable)
- Bags for pastries (disposable)
- Decorating ideas
- four egg whites
- 1 tablespoon cream of tartar
- 1 tsp salt
- 1 lemon’s zest
- 2 tablespoons lemon juice, 1 to 1 1
- a cup of fresh blueberries
- 1 tbsp granulated sugar
- 2 oz. mascarpone cheese
- 2 tbsp granulated sugar
- a teaspoon of lemon essence
- heavy cream in a cup
- Candies 30-40 Tiny Robin Eggs
- Preheat the oven to 275 degrees Fahrenheit. Set aside a baking sheet lined with parchment paper.
- Whisk egg whites on medium speed in a large (clean) mixing bowl until frothy.
four egg whites
- Whisk in the cream of tartar and salt until soft peaks form on medium speed.
1 tsp cream of tartar, 1 tsp salt
- Slowly add sugar while running the mixer on high speed (approximately a spoonful at a time) until firm peaks form.
1 cup of sugar
- Fill a piping bag with the suitable tip with meringue.
- Beginning in the center, pipe in a circle to build a foundation, and then pipe another layer or two up the sides, making a tiny crater in the centre.
- Put the meringues in the oven and immediately reduce the temperature to 225F. Bake for 1 hour (or until the meringues are dry to the touch but not quite brown; you want them to remain white). Let the meringues to cool fully in the oven for at least a few hours, if not overnight.
- 2 tablespoons of juice.
1 lemon zest, 1 lemon juice
Set aside the zest of a lemon. Cut the lemon in halves and squeeze it to obtain around 1 to 1 1
- 2 tbsp. granulated sugar
2 cup ripe blueberries 1
Combine blueberries, lemon juice, and sugar in a small saucepan and cook over medium heat until boiling, then lower to a low heat and continue to simmer. Let to boil, stirring often, until the sauce has thickened and it takes a second or two for the liquid to re-flood the area you just pulled your spoon through.
- Remove from the heat and drain the sauce through a mesh sieve into a small basin. You should finish up with around a spoonful of jam; save it away for breakfast!
- Let the filtered blueberry syrup to fully cool.
- Refrigerate a medium mixing bowl while the blueberry sauce cools.
- Mascarpone cheese and sugar should be mixed on high speed in a cold mixing bowl with a whisk attachment.
2 oz. mascarpone cheese, 2 tbsp. granulated sugar
- 2 quarts thick cream
1 teaspoon lemon extract, 8 teaspoon lemon extract
Add the lemon extract and heavy cream and whisk on low until mostly blended. Increase the whip speed to high and whip until stiff peaks appear.
- Whip in the cooled blueberry sauce until combined.
- Fill your cooled meringues with a piping bag fitted with the specified tip.
- Serve immediately with the saved lemon zest and small robin eggs candies. Enjoy!
Candies 30-40 Tiny Robin Eggs