Swallows Nests ( Lastochkino Gnezdo)
The Swallow's Nest (Ukrainian: ластівчине гніздо, Lastivchyne hnizdo, Russian: ласточкино гнездo, Lastochkino gnezdo) is a decorative castle located at Gaspra, a small spa town between Yalta and Alupka, in the Crimean Peninsula. BUT, I only know that it's a dessert. One that my mom made quite often.
I also remember when we stayed on our family's dacha, there were swallow's nests above the entry to the main house. I remember watching them build their nests. They use mud and straw to build up these cocoon like structures. I loved watching them when they had their young as well. I just have this sweet memory of how excited my mom would be every time there were babies, she would get me to see them and just smile. Sigh
So, any how, every time she baked these, I was reminded of the swallow's nests and her joy of seeing those mama birds feed their young.
I made my recipe gluten free and added roasted sliced almonds. ( Trader Joe's has honey roasted ones, they are amazing in this recipe)
Basically, these are meringues with added crunch. I LOVE that about them !
Super simple ingredient list:
3 eggs ( separated)
1 1/4 cups sugar
3 - 4 Tbsp flour ( I used 5 Tbsp almond flour and rolled it out with GF flour. ) Or you can use GF flour
1/4 tsp vanilla extract
1/4 cups roasted sliced almonds (optional)
Start by mixing the egg yokes and flour to a dough consistency. If you need more flour, add more. You will be rolling it so you want the dough to stay together. I did find the GF version is a bit harder to roll out, but I do like it more when it's time to eat. Once you have it rolled out, roll it into a tight log. Then, staring at one end the log into small rings ( pictured). When the entire log is cut, toss the pieces in flour to break it apart. These are the straws for our nests.
Put the straws on a cookie sheet and bake in a preheated oven at 350degrees, until pink, tossing them around between bake time so that they are all equally baked.
Allow the straws to completely cool. SET THE OVEN TO 220 degrees. This is going to be on a very low temp.
As the straws cool ( I put mine outside to get cold), beat the egg whites, adding about 1/4 cup of sugar at a time, add vanilla extract. Beat for a good 7 minutes, or stiff peaks.
Once the straws cool completely, carefully fold them (and almonds - if using) into the meringue.
Spoon out heaping table spoon mounds on a lined cookie sheet, I use a silicone cookie sheet liner so I don't have to mess with parchment paper
silicone cookie sheet liner . This recipe will make about a dozen, so they all fit on one sheet. Bake for 1- 1 1/2 hours. I always check on them after an hour and see if they are crisp and if you tap on one with a knife, they sound hollow. Or just eat one and see. I like them a little soft on the inside so, I bake them for an hour.
LOVE these. And, I LOVE that my boys love to help me bake! This has been a passion project for me from the start - to recreate my mom's recipes books. Sharing these "baking days" with the boys has been messy, but so rewarding.
