Pistachio Raspberry Meringue Nests (Printer-friendly)

Delicate pistachio meringue nests filled with whipped cream and fresh raspberries

# What You’ll Need:

→ Meringue

01 - 4 large egg whites, room temperature
02 - 1 cup granulated sugar
03 - 1/2 teaspoon cream of tartar
04 - 1/2 teaspoon vanilla extract
05 - 1/2 cup unsalted pistachios, finely ground

→ Filling & Topping

06 - 1 cup heavy whipping cream, cold
07 - 2 tablespoons powdered sugar
08 - 1 teaspoon vanilla extract
09 - 1 1/2 cups fresh raspberries
10 - 1/4 cup unsalted pistachios, coarsely chopped
11 - Fresh mint leaves for garnish

# How-To Guide:

01 - Preheat oven to 225°F. Line two baking sheets with parchment paper.
02 - In a spotlessly clean bowl, beat egg whites until foamy. Add cream of tartar and continue beating until soft peaks form.
03 - Gradually add granulated sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form and sugar is dissolved. Beat in vanilla extract.
04 - Gently fold in the finely ground pistachios with a spatula.
05 - Spoon or pipe the meringue into 8 nests (about 3 inches wide) on the prepared baking sheets, creating a small well in the center of each.
06 - Bake for 1 hour 30 minutes, rotating the trays halfway, until dry and crisp. Turn off oven, crack oven door, and let nests cool completely inside.
07 - Whip the heavy cream with powdered sugar and vanilla extract until soft peaks form.
08 - Fill each cooled meringue nest with whipped cream. Top generously with raspberries and sprinkle with chopped pistachios. Garnish with mint leaves if desired. Serve immediately for best texture.

# Expert Advice:

01 -
  • They look like something from a French patisserie but come together with mostly pantry staples
  • The crisp shatter of meringue against cool cream and burst of raspberry is pure magic
  • They're naturally gluten free and perfect for dinner parties since you can make everything ahead
02 -
  • Even a tiny drop of yolk or grease in your bowl will prevent egg whites from whipping properly, so use glass or metal and make sure everything is absolutely clean
  • Meringues need to cool gradually in the oven or they can crack or collapse from the temperature shock
  • Humidity is meringues enemy, so save this recipe for dry days or crank your air conditioning
03 -
  • Weigh your egg whites if possible, since large eggs can vary and you want exactly 120 grams for the most consistent results
  • Rub your mixing bowl with half a lemon before adding egg whites, an old restaurant trick that eliminates any trace grease

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