Lime cream meringue nests recipe

Lime Cream Meringue Nests recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Looking for a refreshing and indulgent dessert? Look no further than this Lime Cream Meringue Nests recipe. These delicate meringue nests are filled with a tangy and creamy lime filling, creating a perfect balance of flavors. With just a few simple ingredients, you can whip up these delightful treats that are sure to impress your guests.

Keywords: lime, cream, meringue nests, dessert, refreshing.

Lime cream meringue nests recipe details

Lime cream meringue nests recipe, recipe Rating: 4.6
Number of votes:111 

Ingredients

	For the Filling:
5 large	limes, juice and zest kept separately – you may need extra limes to provide the quantity of juice
250 ml	freshly squeezed lime juice
125 g	unsalted butter
3 large	eggs
3 large	eggs, yolks only, reserve the whites for the meringue
175 g	sugar
	For the meringue:
8 large	eggs, whites only
350 g	caster sugar

Instructions

Makes 18 individual filled nests but a serving can be 1 or 2 per person.

To make the filling:
In a large heavy-bottomed saucepan, place the lime juice, zest and butter. Bring to a boil on medium heat until the butter has melted and then remove from heat.

In a bowl mix the eggs, yolks and sugar until just combined and without beating or whisking. Add about 250ml of the lime mixture to the eggs to warm them and then pour back into the pan. Whisk over medium-high heat until thick and smooth, about 5-8 minutes. Ensure that all the mixture is whisked together and do not allow to burn. Strain into a stainless steel or glass jug and tightly cover with cling film to prevent a skin from forming on top. Allow it to cool and then refrigerate until required. If necessary, it may be kept refrigerated for 10-14 days.

To make the meringues:
Preheat oven to Gas Mark ¼-½, 110-130°C, 225-250°F.

Clean and dry two baking sheets and cover with baking parchment, or edible rice paper if preferred.

Place the whites in a clean bowl and whisk until light and foamy. Gradually add the sugar, about 1 tbsp at a time, and whisk at medium speed until completely incorporated and then for 8-10 minutes until stiff and very glossy.

Using either an ice cream scoop or a large spoon, drop 18 mounds of meringue onto the baking sheets, allowing space between them. Do not crowd.

Using a medium spoon, make a depression in the centre of each meringue heap and, with a palette knife or small spoon, push the meringue out to the sides away from the depression. Repeat for the remainder.

Bake on the middle shelf (shelves) of the oven for about an hour. Turn off the heat and leave the meringues to dry with the door closed for at least another 30 minutes. Allow to cool.

Fill each meringue with 2 heaped tablespoons of lime cream and serve.

About this recipe:
Although I have known of this recipe for some time, it was written mostly in German but with a Dutch introduction. I don’t know from whom or where it originated (other than US references) or why it should be multilingual. I tried several on-line translators but did not make much sense of the results but have managed to obtain a better translation more recently.

Preparation time:
ca. 1 hr
Resting time:
ca. 2 hrs
Grade of difficulty:
medium
Calories per portion:
n/a