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Recipe details
Meringue Nest with Yellow Melon, Blueberries, and Mascarpone
A crisp-edged baked meringue nest filled with lightly sweetened mascarpone, ripe yellow melon, and fresh blueberries.
≈ 248 kcal/100 g · ≈ 685 kcal/serving
55 minMediumFusion
For meat, fish and egg dishes, verify the stated internal temperature with a food thermometer. Official temperature chart↗
Ingredients
Units
Base quantities are stored for one person and recalculated automatically.
pasteurized egg white60 g
granulated sugar50 g
cornstarch5 g
lemon juice2 ml
ripe yellow melon, diced80 g
fresh blueberries60 g
mascarpone80 g
powdered sugar15 g
vanilla extract5 ml
Cookware and utensils
Baking sheet
Parchment paper
Electric mixer
Mixing bowl
Small saucepan
Fine-mesh sieve
Directions
01
Heat the oven to 120°C (250°F) and line a baking sheet with parchment paper.
Products
No products at this step
Action
heat and line
Time
5 min
Temperature
120°C / 250°F oven
02
Whip the egg white with an electric mixer until foamy
Products
pasteurized egg white — 60 g; granulated sugar — 50 g
Action
whip
Time
4 min
Temperature
room temperature
03
gradually beat in the granulated sugar until glossy stiff peaks form
Products
pasteurized egg white — 60 g; granulated sugar — 50 g
Action
whip
Time
4 min
Temperature
room temperature
04
Fold the cornstarch and lemon juice into the meringue
Products
cornstarch — 5 g; lemon juice — 2 ml
Action
fold and shape
Time
2 min
Temperature
room temperature
05
shape one 12 cm (4 3/4 inch) round nest with a shallow center on the parchment
Products
cornstarch — 5 g; lemon juice — 2 ml
Action
fold and shape
Time
2 min
Temperature
room temperature
06
Bake the meringue until dry on the outside
Products
No products at this step
Action
bake
Time
15 min
Temperature
120°C / 250°F oven, then residual heat
07
turn off the oven and leave it inside for 10 minutes
Products
No products at this step
Action
bake
Time
15 min
Temperature
120°C / 250°F oven, then residual heat
08
Stir the mascarpone, powdered sugar, and vanilla extract until smooth.
