Savor the elegance of these crisp, delicate meringue nests, also known as vacherins. Each nest is filled with airy diplomat cream (crème diplomat in French), a delightful blend of pastry cream (crème pâtissière) and unsweetened whipped cream. This captivating dessert offers a visually stunning presentation, as each filled nest is crowned with fresh fruit in the same colors of the Olympic rings.
Olympic Ring Meringue Nests
Makes about 8 meringues
Ingredients
Meringue:
- 4 large egg whites (120 grams), room temperature
- ¼ teaspoon cream of tartar
- ¾ cup (150 grams) granulated sugar
- ½ teaspoon (2 grams) vanilla extract
Filling:
- 1¼ cups (300 grams) whole milk
- ¼ cup (50 grams) plus 2 tablespoons (24 grams) granulated sugar, divided
- â…› teaspoon kosher salt
- 3 large egg yolks (56 grams), room temperature
- 2 tablespoons plus 1 teaspoon (19 grams) cornstarch
- 1 tablespoon (14 grams) unsalted butter, cubed
- 1 teaspoon (4 grams) vanilla extract
- 1 cup (240 grams) cold heavy whipping cream
- Assorted fresh fruit, to serve
Instructions
- Preheat oven to 200°F (93°C). Using a permanent marker, draw 5 (4-inch) circles 2 inches apart onto 2 sheets of parchment paper. Place parchment, marker side down, on 2 rimmed baking sheets.
- For meringue: In the bowl of a stand mixer fitted with the whisk attachment, beat egg whites and cream of tartar at medium speed until foamy. Increase mixer speed to high, and add sugar, 1 tablespoon (12 grams) at a time, beating until stiff, glossy peaks form, 5 to 7 minutes. Beat in vanilla.
- Spoon meringue into a pastry bag fitted with a medium open star piping tip. Following template on parchment, pipe meringue into spirals to form solid circles. Pipe 1 or 2 rings of meringue around edges of circles to create nests.
- Bake until set and dry, about 2 hours. Turn oven off, and let meringues stand in oven with door closed overnight.
- For filling: In a medium saucepan, heat milk, ¼ cup (50 grams) sugar, and salt over medium heat, stirring occasionally, until sugar and salt dissolve and mixture is steaming. (Do not boil.)
- In a medium bowl, whisk together egg yolks, cornstarch, and remaining 2 tablespoons (24 grams) sugar. Gradually add hot milk mixture to egg yolk mixture, whisking constantly. Return mixture to saucepan, and bring to a boil over medium-low heat, whisking constantly. Cook, whisking constantly, until thickened and bubbly, 2 to 3 minutes.
- Remove from heat, and strain through a fine-mesh sieve into a medium heatproof bowl. Stir in butter and vanilla until butter is melted and mixture is smooth. Cover with plastic wrap, pressing wrap directly onto surface of pastry cream to prevent a skin from forming. Refrigerate until thick and cold, at least 4 hours, or up to overnight.
- In a large bowl, whisk cold cream until stiff peaks form.
- Whisk cold pastry cream until smooth. Fold in whipped cream in three additions. Spoon filling into meringue nests. Top each with fruit as desired. Serve immediately.
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