Filled with tangy lemon curd and topped with luscious Chantilly cream, meringue nests are a gorgeous dessert!
Prep Time45 minutesmins
Cook Time1 hourhr45 minutesmins
Cooling Time4 hourshrs
Total Time6 hourshrs30 minutesmins
Servings: 6nests
Calories: 435kcal
Author: Lucy Brewer
Ingredients
For the meringue
150gramsegg whites (approximately 5 egg whites)
300gramssuperfine sugar (approximately 1.5 cups)
For the filling
6tablespoonslemon curd
1cupheavy cream
3tablespoonspowdered sugar
2teaspoonsclear vanilla extract
Decoration
18mini Easter eggs
Selection of edible flowers
Instructions
Prepping
Preheat the oven to 200ºF.
Draw a 6-inch circle on a sheet of parchment paper, then draw 6 smaller 1-inch circles around the outside edge of the circle. Flip the paper over so it is pen/pencil side down on the baking tray.
Making meringue
To make the meringue, add the egg whites to a large mixing bowl fitted to a stand mixer. Using the whisk attachment, whisk the eggs on a low speed until they are frothy. This should take about 5 minutes.
Once frothy, turn the speed up to medium and whisk to stiff peaks.
Add sugar a tablespoon at a time, allowing each addition of sugar adequate time to dissolve. This will take 15-20 minutes.
When all the sugar has been added you will have a bright white and glossy meringue. Feel the texture of it between your fingers. If it still feels grainy keep whisking until it feels smooth.
Making the wreath
Take a small amount of meringue and use it to secure the corners of the baking parchment to the baking tray. Transfer the meringue to a piping bag fitted with a star nozzle (we used a Wilton 1M).
Starting in the center of each small circle pipe the meringue in a circular motion. Make sure as you pipe all six of the circles that they are all touching so that you have a wreath that is joined as opposed to separate nests.
Next, pipe a border on top of each circle to make the sides of the nests.
Bake in the center of the preheated oven for 1 hour and 45 minutes. When they are done, turn the oven off but don’t open the door. Leave the meringue in the oven until it has completely cooled. This will prevent cracking.
When the meringue has cooled, transfer the wreath to a serving plate.
Making Chantilly cream
To make the Chantilly cream, put the cream, powdered sugar, and vanilla into a bowl. Whisk together until softly whipped.
Filling the nests
Fill each nest with a tablespoon of lemon curd and top each with the whipped cream.
Decorating
Add 3 mini eggs to each nest and decorate with edible flowers.
Notes
Before you begin make sure your mixing bowl and whisk are spotlessly clean. Any grease can make a meringue fail so wipe them over with a wedge of lemon or a little white vinegar.
We have given the meringue measurements in grams because baking meringue needs to be precise. The sugar should weigh exactly double the amount of the egg whites and this can’t be measured in cups (volume).
150g egg whites is approximately 5 medium egg whites but it really is best to weigh them just to be sure.
If you don’t have superfine sugar you can substitute with granulated sugar, however it will take longer to dissolve.
If you bake meringue when it still feels grainy it is likely to leak sugar and become unsightly looking. Be sure to keep whisking until it feels completely smooth.
We usually make meringue the day before serving because that way we can leave it in the oven to cool overnight. You can make this dessert in one day but please ensure you leave at least 4 hours cooling time otherwise your meringue may crack and be difficult to remove from the baking parchment.
The baked meringue will be crisp on the outside and slightly foamy on the inside (like the topping of a lemon meringue pie). This doesn’t mean it isn’t cooked!
Please only use flowers to decorate that you know are edible. See list in post for your reference along with buying sources.
Storage: Undecorated meringue keeps really well for several weeks if stored in an airtight container at room temperature. It is also suitable for freezing and you don’t need to defrost before serving.