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Meringue Nests with Lemon Curd Mousse and Fruit Salsa Recipe

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Delightful Meringue Nests filled with a silky Lemon Curd Mousse topped with a fresh and vibrant fruit salsa. These airy, crisp meringue shells encase a tangy and creamy lemon mousse, perfectly complemented by diced strawberries, orange, kiwi, and a refreshing mint garnish. A light and elegant dessert ideal for warm weather or special occasions.

Ingredients

For the Meringue:

  • 5 Egg Whites, room temperature
  • ¼ teaspoon Cream of Tartar
  • 1 cup Superfine Sugar (Castor Sugar)
  • 1 recipe Lemon Curd Mousse (additional lemon curd for topping)

For the Fruit Salsa:

  • 10 Strawberries, small diced
  • 1 Orange, sectioned and chopped into small pieces
  • 2 Kiwi, peeled and small diced
  • Mint leaves, for garnish

Instructions

  1. Prepare the Oven and Equipment: Line a baking sheet with parchment paper or a non-stick mat. Preheat your oven to 200°F (93°C) to ensure a low, steady temperature for drying out the meringues slowly without browning.
  2. Whisk Egg Whites: Place the room temperature egg whites in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium speed until frothy, then add the cream of tartar to help stabilize the meringue.
  3. Beat to Soft Peaks: Increase the speed to medium-high and continue beating until soft peaks form, which means the meringue is still soft and will curl over when the whisk is lifted.
  4. Add Sugar Slowly: Gradually pour in the superfine sugar while beating on high. Continue beating until stiff peaks form—this is when the meringue holds firm peaks that stand straight up and do not collapse.
  5. Pipe Meringue Nests: Transfer the meringue mixture to a piping bag fitted with a large star tip. Pipe 3-inch diameter circles spaced 2 inches apart on the baking sheet. Pipe two concentric rings on top of each other around the edge of each circle to form the sides of the nest.
  6. Bake the Meringues: Bake in the preheated oven for about 90 minutes until the outsides are crisp but not browned, and the inside is slightly spongy. After baking, turn the oven off and leave the meringues inside to cool completely, which helps them dry out further and maintain their shape.
  7. Fill the Nests: Remove the cooled meringues from the oven. Using a piping bag fitted with a round tip, fill the center of each nest with lemon curd mousse, mounding it just above the rim.
  8. Add Lemon Curd Topping: Spoon a small amount of lemon curd over the mousse for an extra burst of citrus flavor and gloss.
  9. Prepare Fruit Salsa: In a small bowl, gently mix together the diced strawberries, orange pieces, and kiwi. Spoon 1-2 tablespoons of this fresh fruit salsa on top of each mousse-filled nest.
  10. Garnish and Serve: Top each nest with a sprig of fresh mint as a fragrant garnish and serve immediately for a crisp texture contrast and refreshing finish.

Notes

  • Ensure egg whites are at room temperature for maximum volume when whisking.
  • Use superfine sugar for fast dissolving and smooth meringue texture.
  • Do not open the oven door during baking to prevent cracks.
  • Allow meringues to cool in the off oven to avoid sudden temperature change which can cause sinking.
  • Fruit salsa can be customized with seasonal fruits based on availability.
  • Store any leftover meringues in an airtight container to maintain crispness, but fill just before serving to avoid sogginess.

Find it online: https://justsosavory.com/meringue-nests-with-lemon-curd-mousse-and-fruit-salsa-recipe/