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Meringue Nests with Lemon Curd Mousse and Tropical Fruit Salsa Recipe

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4.3 from 294 reviews

Delicate and airy meringue nests filled with a tangy lemon curd mousse, topped with a vibrant mixed fruit salsa and fresh mint, perfect for an elegant dessert that combines crisp texture with creamy and fruity flavors.

  • Total Time: 1 hour 50 minutes
  • Yield: 8 servings

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 (recipe makes additional curd for topping)

For the Fruit Salsa:

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

Instructions

  1. Prepare the Meringue Base: Line a baking sheet with parchment paper or a non-stick mat and preheat your oven to 200°F (93°C). Place the egg whites into a stand mixer bowl fitted with the whisk attachment.
  2. Whip Egg Whites: Whisk the egg whites on medium speed until frothy, then add the cream of tartar. Increase speed to medium-high and continue beating until soft peaks form.
  3. Add Sugar: Slowly pour in the superfine sugar while beating on high until stiff peaks form; the meringue should hold its shape firmly and not slip when the whisk is turned upright.
  4. Pipe the Nests: Transfer the meringue to a piping bag fitted with a large star tip. Pipe 3-inch circles on the baking sheet, spaced 2 inches apart. Pipe two rings on top around the perimeter of each circle to create nest shapes.
  5. Bake the Meringues: Bake for about 90 minutes until the outsides are crisp but not browned and the inside slightly spongy. Turn off the oven and leave meringues inside to cool completely.
  6. Assemble with Lemon Curd Mousse: Remove cooled meringues from oven and place on a work surface. Fill a piping bag with lemon curd mousse and pipe into the center of each nest until just mounded above the rim. Spoon a bit of lemon curd over each mousse mound.
  7. Prepare Fruit Salsa: In a small bowl, mix the diced strawberries, orange pieces, and kiwi together.
  8. Garnish and Serve: Spoon 1-2 tablespoons of the fruit salsa over each mousse-filled meringue nest. Top with a fresh mint sprig. Serve immediately for best texture.

Notes

  • Ensure no yolk contaminates the egg whites as fat hinders proper whipping.
  • There may be leftover lemon curd; it pairs wonderfully with scones, biscuits, toast, or enjoyed directly from the bowl.
  • Best served immediately after assembly to prevent the meringue from becoming soggy.
  • All components can be prepared ahead and stored separately until ready to assemble.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: Western
  • Diet: Vegetarian

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