Raspberry & Lemon Curd Meringue Nests

Name: Raspberry & Lemon Curd Meringue Nests
Prep time: 15 min
Cook time: 90 min
Yield: 8
Ingredients: 150 g caster sugar; 3 tbsp lemon curd; 250 g raspberries; 300 ml double cream ((heavy cream)); 80 g egg whites ((2 large eggs))

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Looking for an easy pudding that is perfect for the summer? These Raspberry & Lemon Curd Meringue Nests look impressive without loads of effort.

By: Curlyscooking (via Curlyscooking)

Last Updated: Mar 1, 2026

Prep: 15 mins

Cook: 90 mins

Yields: 8

Ingredients

150 g caster sugar
3 tbsp lemon curd
250 g raspberries
300 ml double cream ((heavy cream))
80 g egg whites ((2 large eggs))

Instructions

Preheat your oven to 100ºC (fan assisted or 120ºC non fan)
Make sure you have a very clean bowl before cracking in the egg whites. You must not get any of the yolk in the bowl
Whisk the egg whites until stiff - you will be able to hold the bowl over your head when they are stiff enough
Add the sugar gradually, a large spoonful at a time
After all of the sugar is added, keep whisking for five minutes until the egg whites are glossy and smooth. If you rub a small amount between your finger and thumb, you shouldn't be able to feel the sugar grains. If you can whisk for a bit longer
Line two baking trays with parchment paper and use a small dab of the meringue to stick the paper to the baking trays
Add a piping nozzle to a piping bag and snip off the end. Spoon the meringue into the piping bag. Pipe a blob of meringue onto the baking tray and then pipe a circle around it twice, piping the second circle on top of the first
Bake in the oven for 1 hour 30 mins until the meringues easily come off the baking paper and are hollow when you tap the underneath
Turn off the oven and leave to cool completely in there