Easter Meringue Nests – Light, Crispy & Perfectly Sweet Spring Bites!
Ingredients (Makes 10–12 nests):
For the meringue nests:
- 4 large egg whites, room temperature
- 1 cup caster sugar (or superfine sugar)
- ½ tsp cream of tartar (or 1 tsp lemon juice)
- 1 tsp vanilla extract
- Optional: Gel food colouring (pastel shades)
For the filling:
- 1 cup heavy cream, whipped with 2 tbsp powdered sugar
or
- ¾ cup lemon curd or chocolate ganache
For decoration:
- Mini chocolate eggs, jelly beans, or sprinkles
- Optional: Shredded coconut, grated chocolate, or edible flowers
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Directions:
1. Preheat & Prep:
1. Preheat oven to 200°F (95°C).
2. Line a baking tray with parchment paper and draw 3-inch circles as a guide (flip paper so ink side is down).
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2. Make the Meringue:
1. In a very clean bowl, whisk egg whites with cream of tartar until soft peaks form.
2. Gradually add sugar, 1 tablespoon at a time, beating until stiff, glossy peaks form and sugar is dissolved.
3. Beat in vanilla and optional food colouring.
> ✅ Tip: Rub a little meringue between your fingers—if it's gritty, keep whisking.
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3. Pipe the Nests:
1. Spoon mixture into a piping bag fitted with a large star or round tip.
2. Pipe circles along your guides, then pipe a second ring on top of the outer edge to form a “nest” shape.
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4. Bake & Cool:
1. Bake for 1.5–2 hours, or until dry and crisp.
2. Turn off the oven and let meringues cool inside with the door ajar (this prevents cracks).
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5. Fill & Decorate:
1. Just before serving, fill each nest with whipped cream, lemon curd, or chocolate ganache.
2. Top with mini eggs, sprinkles, or coconut for a nest-like look.
3. Garnish with edible flowers or grated white chocolate if desired.
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Serve & Store:
- Store unfilled meringue nests in an airtight container for up to 1 week.
- Once filled, serve immediately or within 2 hours (meringue softens with moisture).