The Ultimate Summer Dessert: Exquisite Baked Strawberry Meringue Nests with Chantilly Cream
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Prepare to delight your senses with these exquisite Baked Strawberry Meringue Nests – the quintessential summer dessert that effortlessly combines elegance with irresistible flavor. Imagine delicate, crisp meringue shells, generously filled with a velvety smooth Chantilly cream, and crowned with a vibrant medley of sweet, oven-baked strawberries. Each bite offers a harmonious blend of textures and tastes: the satisfying crunch of the meringue, the luxurious creaminess of the Chantilly, and the warm, slightly caramelized burst of fresh strawberries.
This dessert isn’t just visually stunning; it’s a celebration of summer’s bounty. The baking process intensifies the natural sweetness of the strawberries, creating a rich, flavorful topping that perfectly complements the airy meringue. It’s a dessert that speaks of sunny afternoons and leisurely gatherings, promising to be the star of any table, whether it’s a casual backyard barbecue or an elegant dinner party.
Why You’ll Love These Baked Strawberry Meringue Nests
There are countless reasons why these baked strawberry meringue nests will become a staple in your dessert repertoire. Firstly, their bright and fresh taste is a true reflection of summer, making them an ideal choice for warm-weather entertaining. The combination of sweet strawberries and light meringue feels indulgent yet refreshing, never too heavy.
Secondly, this is a perfect make-ahead dessert, which is a huge advantage for busy hosts. Both the meringue nests and the baked strawberries can be prepared in advance, stored separately, and then assembled just before serving. This means less stress on the day of your event, allowing you to enjoy your guests without being tied to the kitchen. When it’s time to serve, simply whip up the Chantilly cream, arrange the components, and watch as your masterpiece comes together in minutes.
Growing up, meringue nests were always a beloved treat in my home. They are incredibly easy to make, and the possibilities for customization are endless. While strawberries are a classic choice, the neutral base of the meringue allows you to experiment with any amazing fruit you desire, from raspberries and blueberries to kiwi or peaches. Their versatility makes them a fantastic go-to recipe for any occasion.
For more easy and delicious recipes that are sure to impress, explore our other favorites:
- Lemon Pistachio Cake
- Nutella Loaf Cake
- Chocolate Sheet Cake with Mascarpone Frosting
Mastering Meringue Nests: A Step-by-Step Guide to Perfection
The Foundation: Perfect Meringue Nests
Creating beautiful, crisp meringue nests starts with precision and a little patience. This recipe uses the Swiss meringue method, where egg whites and sugar are gently heated over a double boiler before whipping, resulting in a more stable and glossy meringue.
Preparation is Key:
Before you begin, ensure all your equipment is impeccably clean and grease-free. Any trace of fat can prevent the egg whites from whipping properly, leading to a deflated meringue. Use a glass or metal mixing bowl and a whisk attachment that have been thoroughly washed and wiped dry, or even a quick wipe with lemon juice or vinegar to ensure no residue remains.
Step-by-Step Instructions – Meringue Nests:
- Preheat your oven: Set your conventional oven to a low 75ºC (170ºF). This low temperature is crucial for drying out the meringue slowly, creating that signature crisp texture without browning.
- Prepare your baking sheet: Line a baking tray with baking paper. For perfect, uniform nests, flip the baking paper over and draw six 7 cm (approximately 2.75 inches) circles. This guide will help you pipe consistently sized meringues. Remember to flip the paper back so the pencil markings don’t transfer to your meringue.
- Choose the right tray: If possible, opt for an aluminum baking tray over a dark-colored one. Dark trays absorb more heat, which can cause the meringue to darken or even burn before it’s fully dried.
- Create the Swiss meringue: In a mixing bowl (preferably from your stand mixer), combine the 130g of pasteurized egg whites and 260g of granulated sugar. Place this bowl over a pot of simmering water, ensuring the bottom of the bowl does not touch the water. Using the whisk attachment, constantly stir the mixture. Continue stirring until all the sugar granules have completely dissolved into the egg whites. You can test this by rubbing a small amount of the mixture between your fingers; it should feel smooth, not grainy. This gentle heating pasteurizes the egg whites and creates a stable base.
- Whip to stiff peaks: Remove the bowl from the heat and immediately transfer it to your stand mixer. Whip the mixture on high speed for 5-6 minutes. The meringue is ready when the bowl feels cool to the touch (room temperature) and the meringue forms stiff, glossy peaks that hold their shape firmly.
- Pipe your nests: Transfer the meringue into a piping bag fitted with a round piping tip, such as a Wilton 1A. Begin by piping a 7 cm spiral base within your drawn circles. Then, pipe small dollops or rings around the edge of the spiral to build up the sides and create a nest-like structure. Get creative with your design – a flower shape or simply a rustic nest works beautifully.
- Bake and cool: Bake the meringue nests for 2 hours. Once the baking time is complete, turn off the oven but leave the meringue nests inside. Allow them to cool down completely in the oven, which typically takes another 2 hours or even overnight. This slow cooling process prevents cracking and ensures the meringue remains perfectly crisp and dry. Meringue is best stored in a dry environment, and a turned-off oven provides an excellent dry storage spot until fully cool.
Common Meringue Mistakes and How to Avoid Them:
- Weeping Meringue: This often happens when sugar isn’t fully dissolved, or the meringue is undercooked. Ensure sugar is completely dissolved before whipping and bake long enough.
- Sticky Meringue: Usually a sign of underbaking or humid conditions. Make sure your oven temperature is accurate and let them dry out sufficiently.
- Cracked Meringue: Too high oven temperature or sudden temperature changes during cooling can cause cracking. Always use a low temperature and cool slowly in the oven.
- Deflated Meringue: Over-whipping or not dissolving the sugar can cause instability. Whisk only until stiff, glossy peaks form, and ensure sugar is fully dissolved.
The Irresistible Fillings: Baked Strawberries & Chantilly Cream
Transforming Strawberries Through Baking
Baking strawberries might sound unusual, but it’s a game-changer for this dessert. The heat concentrates their natural sugars and juices, creating a richer, more intense strawberry flavor with a delightfully soft texture. It’s a simple step that elevates ordinary fresh strawberries to something truly special.
Step-by-Step Instructions – Baked Strawberries:
- Preheat your oven: Set your oven to 175ºC (350ºF).
- Prepare the strawberries: Wash and hull 300g of fresh strawberries, then cut them in half. In a bowl, gently toss the strawberry halves with 1 tablespoon of granulated sugar, 1 teaspoon of vanilla extract, and 1 teaspoon of cornstarch. The cornstarch helps to thicken the juices released during baking, creating a luscious sauce.
- Bake to perfection: Spread the coated strawberries in a single layer on a baking tray lined with baking paper. Bake for 25 minutes.
- Gentle fold: Halfway through the baking time, give the strawberries a gentle fold with a spatula. This ensures even baking and caramelization.
- Cool down: Once baked, remove the strawberries from the oven and let them cool down for a little bit. They can be served either lukewarm for a comforting touch or completely cold, depending on your preference. Both ways, they are incredibly delicious!
Crafting Silky Chantilly Cream
Chantilly cream is simply sweetened whipped cream, but its light, airy texture and delicate sweetness are essential for balancing the meringue and strawberries. The key to perfect Chantilly is cold ingredients and careful whipping.
Step-by-Step Instructions – Chantilly Cream:
- Combine ingredients: In a very cold mixing bowl, add 100g of heavy cream, 1 tablespoon of powdered sugar, and ½ teaspoon of vanilla sugar (or an extra ¼ teaspoon of vanilla extract if you don’t have vanilla sugar). For best results, chill your bowl and whisk attachment in the freezer for 10-15 minutes before whipping.
- Whip to stiff peaks: Whisk all the ingredients together on medium-high speed until the cream creates firm, stiff peaks. Be careful not to over-whip, or it will turn grainy and eventually into butter. It should be light, fluffy, and hold its shape.
Assembling Your Meringue Masterpiece
The final step is where all the wonderful components come together to create a truly spectacular dessert. Assembly is quick and easy, especially since most components can be prepared in advance.
Step-by-Step Instructions – Assembling:
- Fill the nests: Take your cooled meringue nests. Using a spoon or a piping bag, generously spread a dollop of the freshly made Chantilly cream inside each meringue nest.
- Top with strawberries: Carefully divide the baked strawberries (along with their delicious juices) among the cream-filled meringue nests. Arrange them beautifully on top of the Chantilly cream.
- Serve immediately: For the best experience, these baked strawberry meringue nests are best enjoyed right away. The crispness of the meringue is paramount, and it will begin to soften over time once it comes into contact with the cream.
Storage Tips for Meringue Nests and Components
Proper storage is essential if you plan to make components ahead of time to maintain their quality and texture.
- Meringue Nests: These are delicate and susceptible to moisture. To keep them crisp, store baked and completely cooled meringue nests in an airtight metal box or container. They prefer a cool, dry environment, such as a pantry or even the turned-off oven once completely cool. Avoid refrigerating plain meringue nests, as the humidity can make them soft and chewy. Properly stored, they can last for up to 1-2 weeks.
- Baked Strawberries: Store the cooled baked strawberries in an airtight container in the fridge. They will keep well for 3-4 days. Their flavors might even deepen slightly overnight.
- Chantilly Cream: Chantilly cream is best made just before assembling. If you must prepare it slightly in advance, store it in an airtight container in the fridge for a few hours. Give it a quick whisk before using if it has softened slightly.
Because the cream will eventually soften the meringue, it’s always best to assemble these delectable treats just before serving for that ultimate crispy-creamy contrast.
Other Delightful Dessert Recipes To Explore
If you enjoyed making these meringue nests, be sure to check out some of our other easy and delicious dessert recipes:
- Red Velvet Cookies with Cream Cheese Frosting
- Gooey Pecan Pie Brownies with Brown Butter
- Easy Pecan Pie Upside Down Cake
- Apple Pie Cupcakes with Vanilla Buttercream and Apple Pie Filling
Did you fall in love with this recipe? Make sure to leave a STAR REVIEW below! And don’t forget to tag me on Instagram @juliemarieeats when you share your creations. For more inspiring baking ideas, make sure to follow me on Pinterest!
Baked Strawberry Meringue Nests
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Ingredients
MERINGUE NESTS
- 130 g pasteurized egg whites
- 260 g granulated sugar
BAKED STRAWBERRIES
- 300 g fresh strawberries
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon cornstarch
CHANTILLY CREME
- 100 g heavy cream
- 1 tablespoon powdered sugar
- ½ teaspoon vanilla sugar
Instructions
MERINGUE NESTS
- Preheat the oven to 75ºC, conventional oven.
- Prepare a baking tray with baking paper. Turn the baking paper upside down and draw 6 x 7 cm circles. Turn the baking paper over so the pencil doesn’t touch the meringue.
- Preferably use an aluminum tray as a black tray attracts more heat, which can make the pavlova darken. Make sure your bowl and whisk are completely clean before you begin.
- In a mixing bowl of your stand mixer, add the egg whites and granulated sugar. Place the bowl over a pot of simmering water, making sure the water does not touch the bowl. Use the whisk attachment to your mixer, to constantly stir around the mixture, until the sugar granules have melted together with the egg whites.130 g pasteurized egg whites, 260 g granulated sugar
- Then take it off the heat and place it in your stand mixer, and immediately set it on high speed. Let it mix for 5-6 min until the bowl feels room temperature and the meringue creates stiff peaks.
- Add the meringue to a piping bag with a round piping tip, e.g. Wilton 1A. First pipe a 7 cm spiral and then pipe small dollops around spiral to create a flower design. You can also make any other design you’d wish.
- Bake for 2 hours. Once done, turn off the oven and leave it in the oven until completely cool down (about 2 hours) or overnight. It is also best stored in a dry environment like an oven.
BAKED STRAWBERRIES
- Preheat the oven at 175ºC.
- Cut the strawberries in half and in a bowl toss them with the granulated sugar, vanilla extract and cornstarch. Add it to a baking tray lined with baking paper and bake them for 25 min.300 g fresh strawberries, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, 1 teaspoon cornstarch
- Half way though the baking, give them a gently fold and continue baking.
- Once baked, let them cool down for a little bit. These can be serve either luke warm or cold.
CHANTILLY CREME
- Whisk all the ingredients together until the whipped cream creates stiff peaks.100 g heavy cream, 1 tablespoon powdered sugar, ½ teaspoon vanilla sugar
ASSEMBLING
- Spread the chantilly cream on the meringue nests and divide the baked strawberries.
- Best enjoyed right away.