Meringue Nests

Name: Meringue Nests
Prep time: P0Y0M0DT2H20M0.000S
Cook time: P0Y0M0DT3H0M0.000S
Total time: P0Y0M0DT6H20M0.000S
Yield: 8 nests
Ingredients: 4 large egg whites, at room temperature; 1/2 teaspoon cream of tartar; 1/4 teaspoon salt; 2 1/4 cups confectioners' sugar; 8 ounces marscarpone; 1/4 cup confectioners' sugar; 1 cup cold heavy cream; Sugar pearls or sprinkles, for topping

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Level: Intermediate
Total: 6 hr 20 min

Prep: 2 hr 20 min
Inactive: 1 hr
Cook: 3 hr

Yield: 8 nests

Level: Intermediate
Total: 6 hr 20 min

Prep: 2 hr 20 min
Inactive: 1 hr
Cook: 3 hr

Yield: 8 nests

Ingredients

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4 large egg whites, at room temperature

1/2 teaspoon cream of tartar

1/4 teaspoon salt

2 1/4 cups confectioners' sugar

8 ounces marscarpone

1/4 cup confectioners' sugar

1 cup cold heavy cream

Sugar pearls or sprinkles, for topping

Directions

Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
Transfer the meringue to a pastry bag fitted with a large round tip. Pipe eight 3-inch disks on the baking sheets, then pipe around the edge of the disks to create 2-inch-high sides. Bake at 250 degrees F until dry and crisp, about 3 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.
For the filling, whisk the mascarpone with the confectioners' sugar, then whisk in the heavy cream until soft peaks form. Spoon into the meringue nests; top with sugar pearls.