Blueberry Meringue Nests with Coffee Cream

These delightful meringue nests are a perfect treat for any occasion. Crisp on the outside and chewy on the inside, they're filled with a luscious coffee-infused whipped cream and topped with juicy blueberries. The combination of textures and flavors is simply irresistible. They look impressive but are surprisingly easy to make. I love serving them at brunches or as an elegant dessert for dinner parties. They're always a hit and disappear quickly!

Ingredients

4 large egg whites (120 g)
1 1/4 cups (250 g) granulated sugar
1 teaspoon (5 ml) freshly squeezed lemon juice
1 1/2 teaspoons (3.75 g) cornstarch
1 cup (240 ml) heavy whipping cream
1 tablespoon (15 ml) instant coffee powder or espresso powder
4 ounces (115 g) fresh blueberries

Instructions

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.

2. In a large, clean bowl, whisk the egg whites until they hold soft peaks. Gradually add the sugar, about a tablespoon at a time, whisking well after each addition, until the meringue is stiff and glossy.

3. Whisk in the lemon juice and cornstarch until just combined.

4. Spoon the meringue into a piping bag fitted with a large round tip. Pipe small round meringue nests, about 2.5 cm (1 inch) apart, onto the prepared baking sheet.

5. Bake for 20-25 minutes, or until the meringues are crisp and lightly golden. Turn off the oven and allow the meringues to cool completely in the oven with the door slightly ajar.

6. When ready to serve, prepare the coffee cream. In a large bowl, whip the heavy cream and instant coffee powder until stiff peaks form.

7. Carefully split each meringue nest horizontally and fill with the coffee cream. Top each with fresh blueberries. Serve immediately and enjoy!

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