Olympic Ring Meringue Nests

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 temperature¼ teaspoon cream of tartar¾ cup (150 grams) granulated sugar½ teaspoon (2 grams) vanilla extract

Filling:

1¼ cups (300 grams) whole milk¼ cup (50 grams) plus 2 tablespoons (24 grams) granulated sugar, divided⅛ teaspoon kosher salt3 large egg yolks (56 grams), room temperature2 tablespoons plus 1 teaspoon (19 grams) cornstarch1 tablespoon (14 grams) unsalted butter, cubed1 teaspoon (4 grams) vanilla extract1 cup (240 grams) cold heavy whipping creamAssorted 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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Dessert

Olympic Ring Meringue Nests