Egg-Shaped Meringue Nests

Name: Egg-Shaped Meringue Nests
Prep time: 20 min
Total time: 5 h
Yield: 1
Ingredients: 3 large egg whites, room temperature; 1/2 tsp. fresh lemon juice; 1/4 tsp. pure vanilla extract; 1/2 c. superfine sugar; 1 tbsp. tablespoon cornstarch; 1 tsp. grated lemon zest; Lemon Curd; Poppy seeds, for sprinkling

These meringue nests are perfect for Easter!

Published: Mar 20, 2015

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These meringue nests are perfect for Easter!

PHOTOGRAPHY: GENTL AND HYERS

Yields:

Prep Time:

20 mins

Total Time:

5 hrs

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Nestle up with these sweet treats!

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Directions

1. Step 1Preheat oven to 200 degrees F. Draw eight 3-inch egg shapes on a piece of parchment. Place on a baking sheet, marked-side down.
2. Step 2Beat egg whites, lemon juice, and vanilla on medium-low until soft peaks form, about 4 minutes. Reduce speed to low and gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, about 3 minutes. Sift cornstarch over bowl and fold into whites with lemon zest.
3. Step 3Fit a pastry bag with a large fluted tip (such as Ateco #825) and fill bag with meringue. Secure corners of parchment to baking sheet with dabs of meringue. Pipe a border of meringue along the inside of an egg shape, then add an extra layer around perimeter to form a 1-inch collar. Pipe a dab of meringue in the center and smooth with the back of a spoon to create an indentation. Repeat with remaining egg shapes.
4. Step 4Bake 1 hour. Reduce heat to 175 degrees F and bake until meringue has dried and is firm enough to pull off the baking sheet, 3 to 4 1/2 hours. Let cool completely before filling with curd and sprinkling with poppy seeds.