Impress your guests at your party with these soft, crunchy and mouthwatering pear and chocolate meringue nests recipe!
Since I was a little girl I loved meringue. I remember my grandpa’s friend that had a bakery with lots of sweets. Whenever I visited his bakery I always had meringue with whipped cream. I still can remember the taste of them. They were so delicious and I miss them so much. Since then the bakery is closed, my grandpa is gone and as well his friend. It was long time ago but I will cherish that time. Memories are the best……
I made pear and chocolate meringue nests especially for the First Communion party that I will be sharing soon on the blog. At first I thought to make pavlova but I opted for little meringue nests. If you’ve ever worked with egg whites and meringue you know that not every time is perfect. I don’t bake meringue often only sometimes. However, this was my first attempt to bake meringue nests. Believe it or not but I made three batches and now I have a perfect and easy recipe for meringue nests. My children loved them so all three batches were gone quickly. Also, I gave some to my neighbor and I took one batch to my meeting with food bloggers. We had a great time!
At my first attempt they were ok, but I spent a large amount on piping them perfectly. Still they came out very flat and not high enough. They were great in taste but not perfect to photograph. I had to make another batch. Therefore, for the next batch I thought that maybe I can raise heat a little more. I was wrong! 275 F was to high for my meringues and they came out tasty but they looked bad. They looked like shattered glass. I didn’t want to photograph them either. So I went to the kitchen and I made a new batch of meringue nests. After realizing my mistakes I was finally set.
First of all I found out that the easiest way to put them on the tray is by simply using the large spoon. Then make a hole inside the meringue by sliding back of the small spoon from right to left. I used bag with a hole before and I also used my piping set. However, my piping set is so small so I had to refill multiple times and I was so dirty and sticky after that. Just putting them on the tray by spoon was the easiest way for me.
My pear and chocolate meringue nests are a little brownish because I used can sugar.
- 4 egg whites
- 1/2 cup cane sugar*
- 1 tsp. lemon juice
- 1 tsp. cornstarch
- 1 cup whipping cream
- 2 Tbsp. powdered sugar
- 1 asian pear, cut in half & sliced
- 1 banana, sliced
- 1/4 cup chocolate chips, melted
- Preheat oven to 225 F. Prepare large baking pan with parchment paper or silpat.
- Beat egg whites in a large glass bowl with electric mixer on low speed until soft peak. Add cane sugar gradually. Beat until sugar is dissolved and stiff.
- Fold in lemon juice and cornstarch.
- By using large spoon put some meringue on the tray. Form about 12 of them. Use the small spoon to make a hole inside by sliding bumpy back of the spoon from right to left.
- Bake for 1 hour and 20 minutes. After that time turn off the oven and leave meringues inside. Usually for at least 2- 3 hours. I usually leave it overnight and prepare the rest next day.
- In a medium bowl beat the whipping cream with electric mixer until soft peak. Add powdered sugar and just mix. Don't over beat the whipped cream.
- When meringue nests are cooled off decorate them. Put some whipped cream inside the hole of the meringue. Add slice of pear and slices of banana. Add melted chocolate chips on top.
- Meringue Nests stay fresh up to 5 hours.
*white sugar can be used **My pear and chocolate meringue nests are a little brownish because I used can sugar.