Introduction

Meringue nests are delicate, airy treats perfect for showcasing fresh fruits and creamy fillings. Light and crisp on the outside with a slightly soft center, they make an elegant dessert that’s surprisingly simple to prepare.

The image shows four meringue nests with three thick, white, smooth, and swirled layers forming each nest. Each nest has a shallow center filled with light yellow lemon curd, topped with a fresh green mint leaf. The nests are placed on a white marbled surface, and there is a small glass jar filled with lemon curd and a spoon beside them. The overall look is clean and fresh, with soft lighting highlighting the glossy texture of the meringue and the vibrant color contrast between the lemon curd and mint leaf. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 large egg whites
½ teaspoon cream of tartar (or 1 teaspoon lemon juice or white wine vinegar)
1 cup (220 g / 7.7 oz) caster sugar
½ teaspoon pure vanilla extract

Instructions

Step 1: Preheat your oven to 200°F (90°C). Line a baking sheet with parchment paper and prepare a pastry bag fitted with a round or star tip (about 1 cm in opening). Set aside.
Step 2: Ensure your mixing bowl is completely clean and grease-free. Using an electric mixer with a whisk attachment, whip the egg whites on medium-low speed until foamy. Add cream of tartar and continue whipping until soft peaks form.
Step 3: With the mixer running, gradually add the caster sugar one tablespoon at a time, increasing the speed to medium-high. Continue beating for 5-10 minutes until stiff, glossy peaks form and the sugar is fully dissolved. Scrape down the sides of the bowl as needed. Beat in the vanilla extract.
Step 4: Transfer the meringue to the prepared piping bag. To keep the parchment paper in place, pipe a small dab of meringue under each corner to stick it to the baking sheet.
Step 5: Pipe a 5 cm round spiral base onto the baking sheet, then without lifting the tip, pipe 2-3 circular layers on top of the base’s outer edge to form a nest shape. Depending on the size, you can make 10 large or up to 30 mini nests.
Step 6: Place the baking sheet in the lower part of the oven and bake for 2-3 hours until the meringues are dry and can be lifted easily with their bases intact. The centers should not be sticky.
Step 7: Turn off the oven and let the meringues cool completely inside for at least one hour or overnight for best results.
Step 8: Once cool, fill the nests with whipped cream, lemon curd, or your preferred filling and top with fresh fruit.

Tips & Variations

Make sure the mixing bowl is spotless and grease-free to help the egg whites whip properly.
You can substitute cream of tartar with lemon juice or white wine vinegar for stabilizing the egg whites.
If you don’t have a piping bag, spoon the meringue onto the baking sheet and use the back of a spoon to shape nests by slightly raising the edges.
Adjust the size of your nests to make bite-sized minis or large pavlovas to suit your occasion.

Storage

Store meringue nests in an airtight container at room temperature for several days to keep them crisp. Avoid refrigeration as moisture can soften the meringue. When ready to serve, fill and garnish just before eating to maintain their texture.

How to Serve

The image shows three small white meringue nests on a white marbled surface. Each nest has three layers with a crispy, light texture showing delicate cracks. Inside each nest, there is a smooth, pale yellow lemon curd filling, topped with a small green mint leaf for decoration. A jar of lemon curd with a spoon is placed nearby. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular granulated sugar instead of caster sugar?

Caster sugar dissolves more easily in meringue, resulting in a smoother texture. If you don’t have caster sugar, you can pulse regular granulated sugar in a blender briefly to make it finer before using.

Why did my meringue become sticky or weep?

Sticky or weeping meringue often results from underbaking or exposure to humidity. Make sure to bake the meringues long enough at a low temperature and cool them completely in the oven to prevent moisture from forming.

Meringue Nests Recipe

Print Recipe

★★★★★

4.6 from 79 reviews

Light and airy meringue nests that are crisp on the outside and soft inside, perfect for filling with whipped cream, lemon curd, or fresh fruit. These elegant treats are simple to make with just egg whites, sugar, and a touch of vanilla, baked low and slow to achieve the perfect texture.

Author: Stella
Prep Time: 15 minutes
Cook Time: 2 to 3 hours
Total Time: 3 to 4 hours including cooling
Yield: 16–20 meringue nests 1x
Category: Dessert
Method: Baking
Cuisine: European
Diet: Gluten Free

Ingredients

Scale

Meringue

4 large egg whites
½ teaspoon cream of tartar (or 1 teaspoon lemon juice or white wine vinegar)
1 cup (220 g / 7.7 oz) caster sugar
½ teaspoon pure vanilla extract

Instructions

Preheat and prepare: Preheat your oven to 200°F (90°C). Line a baking sheet with parchment paper and fit a pastry bag with a round or star tip about 1cm wide, then set aside.
Prepare egg whites: Ensure your mixing bowl is completely clean and grease-free to help the egg whites whip up properly. Whisk the egg whites on medium-low speed until foamy, then add cream of tartar and continue whisking until soft peaks form.
Add sugar: With the mixer running, add caster sugar one tablespoon at a time, increasing speed to medium-high. This slow addition and beating process takes about 5-10 minutes. The meringue is ready when stiff peaks form, it looks glossy and smooth, and the sugar has fully dissolved. Scrape sides of bowl and beat in vanilla extract.
Pipe meringue nests: Transfer the meringue to the prepared piping bag. Pipe a small amount on each parchment corner to stick the paper in place. Pipe a 5 cm diameter spiral base on the baking sheet, then add 2-3 raised circles on the edge without lifting the tip to form the nest shape.
Bake: Place the baking sheet in the lower third of the oven and bake for 2-3 hours until the meringues are dry, centers are not sticky, and they can be lifted easily with intact bases.
Cool: Turn off the oven and leave the meringues inside to cool completely for at least one hour or overnight without opening the door.
Store and serve: Store the cooled meringue nests in an airtight container at room temperature for several days. When ready, fill with your choice of whipped cream, lemon curd, or fresh fruit.

Notes

Make sure the mixing bowl and beaters are grease-free to ensure proper meringue volume.
Adding sugar slowly is crucial for a glossy and stable meringue.
You can substitute cream of tartar with lemon juice or white wine vinegar.
The size of the nests can be adjusted; this recipe yields about 16-20 nests with a 5 cm base.
Do not open the oven while cooling to prevent cracks.
Store meringues in an airtight container to keep them crisp.

Keywords: meringue nests, baked meringue, pavlova base, dessert nests, egg white dessert, crisp meringue