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Meringue Nests Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Cool: Turn off the oven and leave the meringues inside to cool completely for at least one hour or overnight without opening the door.
  7. 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

Find it online: https://stirringwithstella.com/meringue-nests-recipe-2/