Cranberry Pear Meringue Nests

Cranberry Pear Meringue Nests IMAGE Author: Canadian Living Credits: Cranberry Pear Meringue Nests IMAGE

For an unforgettable finale, treat your guests to their very own cranberry-filled meringue nests. A boozy whipped cream, known as a syllabub, makes a festive topping.

  • Portion size 6 servings
  • Credits : Canadian Living: Holiday Baking 2015


Brandy Whipped Cream:
  • 1/3 cup whipping cream (35%)
  • 1 teaspoon granulated sugar
  • 2 teaspoons brandy
Cranberry Pear Filling:
  • 4 cups thinly sliced cored peeled firm ripe Bartlett pears (about 2 large)
  • 3/4 cups fresh or thawed frozen cranberries
  • 1/3 cup packed brown sugar
  • 1 teaspoon cornstarch
  • 1 teaspoon cinnamon
  • 1/4 teaspoon ground ginger
  • pinch each nutmeg and ground cloves
  • 2 teaspoons lemon juice
Meringue Nests:
  • 3 egg whites
  • pinch each salt
  • 3/4 cups granulated sugar


Meringue Nests: In large bowl, beat egg whites until foamy; beat in cream of tartar and salt until soft peaks form. Beat in sugar, 2 tbsp at a time, until stiff glossy peaks form.

Using pencil, draw six 3-inch (8 cm) circles on parchment paper; turn paper over and place on rimmed baking sheet. Using piping bag fitted with 1/2-inch (1 cm) plain tip, pipe meringue in concentric circles to fill inside of each drawn circle. Pipe stacked circles at outer edges of meringues to form 1 1/4-inch (3 cm) high nests. (Alternatively, spoon meringue into rounds; with back of spoon, form each round into nest.)

Bake in 200°F (100°C) oven until dry and crisp, about 2 hours. Turn off oven; let stand in oven for 1 hour. Remove from oven; peel off parchment paper. Let cool completely on pan. (Make-ahead: Store in airtight container at room temperature for up to 3 days.)

Cranberry Pear Filling:
While meringues are cooling, in large saucepan, bring
pears, cranberries, brown sugar, cornstarch, cinnamon, ginger, nutmeg, cloves and 1/2 cup water to boil over medium heat. Reduce heat; simmer, stirring occasionally, until pears are tender but still retain their shape, about 15 minutes. Stir in lemon juice. Bring to room temperature, about 45 minutes.

Brandy Whipped Cream: In bowl, beat cream with sugar until stiff peaks form. Fold in brandy.

Assembly: Spoon filling into nests; top with whipped cream.

Tip from The Test Kitchen: Keep your oven door closed (no peeking!) while the meringues are baking and cooling to prevent them from cracking.

Nutritional facts per serving: about

  • Fibre 3 g
  • Sodium 36 mg
  • Sugars 44 g
  • Protein 2 g
  • Calories 246.0
  • Total fat 5 g
  • Potassium 141 mg
  • Cholesterol 17 mg
  • Saturated fat 3 g
  • Total carbohydrate 50 g


  • Iron 3.0
  • Fibre 0.0
  • Folate 1.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 3.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 5.0
  • Vitamin C 5.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cranberry Pear Meringue Nests