Welcome Spring, the pastel colors, the budding of flowers and that feeling of renewal. My family always baked meringue nests for our table on Easter Sunday and hot cross buns on good Friday and its been some of the many traditions I have continued in Georgia and love to share with my family and friends. The meringues are actually more of a pavlova based recipe because I really like the crispy on the outside and crewy on the inside bite. The balsamic vinegar and coffee cuts some of the intense sweetness of the meringue and for me it’s a perfect ending to the Easter feast.
Hope you enjoy and have a go at making these easy and tasty treats!
Here it is……
Mocha Meringue Nests
( makes 12 nests)
- 4 egg whites (room temperature)
- Pinch of salt
- 1 cup plus 2 Tbsp extra fine sugar
- 1 tsp cornstarch
- 2 Tbsp quality cocoa powder
- 2 tsp chocolate infused balsamic vinegar (or quality balsamic)
- 1tsp of coffee essence (or freeze dried coffee dissolved in boiling water)
- (for the topping)
- ½ cup heavy whipping cream (1 cup whipped)
- 2 tsp extra fine sugar
- 2 Tbsp of grated dark chocolate eggs to fill the nests
- coffee balsamic (reduced)
How to make it:
- Preheat oven to 300 degrees F.
- Line and grease a baking sheet with parchment wax paper.
- In electric mixer beat egg whites and salt until they are white and foamy. Slowly incorporate sugar one teaspoon at a time. Blend in the cornstarch, balsamic vinegar, coffee essence and cocoa powder.
- Pipe the meringue in a circular round mounds with an indent in the middle to form a nest shape on to a lined baking sheet, building up the edges a little higher than the middle.
- Set meringue in the preheated oven and then immediately turn the temperature down to 250 degrees and bake for 30- 45 minutes. Turn the oven off and allow the meringue to dry out as the oven cools.
- Decorate the nests by whipping the fresh cream and sugar until soft peaks appear.
- Place some eggs in the nest and sprinkle over grated chocolate.
Judie the Irish Foodie