Meringue Nests Recipe

Introduction

Light and crisp on the outside with a delicate, melt-in-your-mouth center, meringue nests are a stunning and versatile dessert base. Perfect for filling with fresh fruit, cream, or curds, they make an elegant treat for any occasion.

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

1. Step 1: Preheat the oven to 200°F (90°C). Line a baking sheet with parchment paper. Prepare a pastry bag fitted with a round or star tip about 1cm in diameter and set aside.
2. Step 2: Ensure your mixing bowl is clean and grease-free. Whisk the egg whites on medium-low speed until foamy. Add the cream of tartar and continue whisking until soft peaks form.
3. Step 3: Gradually add the caster sugar one tablespoon at a time while increasing the mixer speed to medium-high. Beat for 5–10 minutes until stiff, glossy peaks form, and the sugar is dissolved. Scrape down the bowl sides as needed. Beat in the vanilla extract.
4. Step 4: Transfer the meringue to the prepared piping bag. To prevent parchment from sliding, pipe a small amount of meringue under each corner and press onto the baking sheet.
5. Step 5: Pipe a 5 cm round spiral base on the parchment, then pipe 2–3 circles on top along the outer edge without lifting the tip to form a nest shape.
6. Step 6: Place the baking sheet in the lower oven rack and bake for 2–3 hours until meringues are dry, centers are no longer sticky, and nests lift easily from the parchment with bases intact.
7. Step 7: Turn off the oven and let the meringues cool completely inside for at least one hour or overnight before removing.

Tips & Variations

• For a simpler method, drop spoons of meringue onto the sheet and use a spoon to create a raised edge instead of piping.
• To keep nests from sliding during baking, gently stick parchment corners to the pan with a small dollop of meringue before piping.
• Fill nests with whipped cream, lemon curd, or mascarpone and top with fresh berries for a beautiful presentation.

Storage

Store meringue nests in an airtight container at room temperature for several days to keep them crisp. Do not refrigerate, as moisture can soften them. When ready to serve, fill and garnish as desired.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of caster sugar?

Caster sugar is recommended because it dissolves more easily and helps create a smooth meringue. If using regular sugar, pulse it in a food processor to make it finer before adding.

Why is it important that the mixing bowl is clean and grease-free?

Any grease or residue can prevent the egg whites from whipping up properly and reaching their full volume, which affects the texture and stability of the meringue.

Meringue Nests Recipe

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★★★★★

4.7 from 96 reviews

Delicate and crispy Meringue Nests with a glossy, smooth texture perfect for filling with whipped cream, lemon curd, or fresh fruit. Light and airy, these nests are baked low and slow to achieve the ideal crunchy exterior and soft interior, making an elegant dessert base.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 2.5 hours
• Total Time: 3 hours
• Yield: 16–20 nests (about 5 cm base each) 1x
• Category: Dessert
• Method: Baking
• Cuisine: International
• Diet: Gluten Free

Ingredients

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For the Meringue Nests

• 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

1. Prepare for Baking: 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 1 cm in diameter. Set these aside for piping.
2. Whisk Egg Whites: Ensure your mixer bowl is clean and grease-free. Using an electric mixer with a whisk attachment, beat the egg whites on medium-low until foamy. Add the cream of tartar and continue whisking until soft peaks form.
3. Add Sugar Gradually: With the mixer running, add the sugar one tablespoon at a time, increasing speed to medium-high. Beat for 5-10 minutes until stiff peaks form and the mixture is glossy, smooth, and sugar crystals are fully dissolved. Scrape the bowl sides to ensure even mixing. Beat in vanilla extract.
4. Pipe the Nests: Transfer the meringue to the pastry bag. Secure the parchment by piping a small amount at each corner onto the baking sheet. Pipe a 5 cm round spiral base, then pipe 2-3 circular layers on the outer edge without lifting the tip to create a nest shape. Depending on size, this recipe yields 16-20 nests. Alternatively, spoon and shape the nests if you prefer not to use a bag.
5. Bake the Meringues: Place the baking sheet on the lower oven rack. Bake for 2-3 hours, until the meringues are dry, centers are not sticky, and nests lift easily from the parchment sheet with intact bases.
6. Cool and Store: Turn off the oven and leave meringues inside to cool completely for at least one hour or overnight. Store in an airtight container at room temperature for several days.
7. Serve: When ready to serve, fill the nests with whipped cream, lemon curd, or your favorite filling and garnish with fresh fruit if desired.

Notes

• Make sure your mixing bowl and whisk attachment are completely clean and free of grease to achieve maximum volume.
• Adding sugar slowly is key to a glossy, stable meringue that holds stiff peaks.
• Low and slow baking at 200°F (90°C) helps dry out the meringues without browning or cracking.
• Letting meringues cool inside the turned-off oven prevents cracks from temperature shock.
• You can vary the size and height of the nests to yield more or fewer portions.
• Meringue nests keep well stored airtight at room temperature for several days but should be assembled just before serving to maintain crispness.

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