She Strengthens

Elegant Dessert Fit for a Country Estate

Imagine a dessert so refined, it’s worthy of the esteemed halls of Downton Abbey. Introducing the Crisp-yet-Chewy Meringue Nests with Raspberry Fool, a delightful treat that’s surprisingly easy to prepare.

A Masterclass in Meringue Making

To create these delicate meringue nests, you’ll need a piping bag with a star tip. This specialized tool makes it effortless to shape the meringues into perfect, delicate cups. If you’re new to meringue making, don’t worry – with a few simple tips, you’ll be a pro in no time.

Raspberry Fool: A Refreshing Twist

The tart raspberry fool that fills these meringue nests is a game-changer. By pureeing fresh raspberries and combining them with whipped cream and sugar, you’ll create a light, airy dessert that’s perfect for warm weather. And the best part? You can make both the meringues and the fool ahead of time, making it an ideal choice for entertaining.

Tips and Variations

• If your meringue nests crack or don’t turn out quite right, simply break them into pieces and fold them into the whipped cream and raspberry puree for a delicious “Downton mess.”
• Experiment with different fruits, such as strawberries, blackberries, or blueberries, to create unique flavor combinations.
• For a more rustic look, top your meringue nests with fresh berries instead of the small meringue stars.

Recipe Details

Yield: 4-6 servings
Total Time: 2 hours 45 minutes plus cooling time
Active Time: 45 minutes

Ingredients

• 2 egg whites
• 1 teaspoon fresh lemon juice
• 1/2 cup plus 1 tablespoon superfine sugar
• 1/2 pound fresh raspberries, plus more for decorating
• 1/2 cup plus 2 tablespoons heavy cream
• 1/4 cup superfine sugar
• Confectioners’ sugar, if needed

Instructions

1. Preheat your oven to 200°F and line a sheet pan with parchment paper.
2. Beat together the egg whites and lemon juice until soft peaks form, then gradually add the superfine sugar and beat until stiff peaks form.
3. Transfer the mixture to a piping bag fitted with a large star tip and pipe 6 meringue nests onto the prepared pan.
4. Bake the meringues for 2-2 1/2 hours, or until they’re crisp to the touch and lift off the parchment easily.
5. To make the fool, puree the raspberries in a food processor or blender, then pass the puree through a fine-mesh sieve to remove the seeds.
6. Combine the cream and superfine sugar in a bowl and whip until soft peaks form, then gently fold in the raspberry puree.
7. To assemble, fill the meringue nests with the fool and top with small meringue stars. Serve with fresh raspberries alongside.