Easy Meringue Nests


Meringue nest on metal tray with blue berriesMeringue nests

are crisp on the outside and  marshmallowy inside, These easy to make meringue nests are a fabulous dessert to add to your repertoire. We just adore these light, crisp, airy and chewy pillows of marshmallowy meringue nests as they’re one the easiest desserts you’ll ever make.

Perfect for using up left over egg whites which, by the way, freeze perfectly. These melt in the mouth meringue  are ready to be filled with our Lemon curd – super quick and easy.

Growing up on a poultry farm we were always baking. Making meringues and pavlovas was one of our all time favourite desserts to make.

Meringues filled with lemon curd on a brown plate with a bowl of curd for serving

Try these winning flavour combinations for Meringue Nests

  • softly whipped cream and fresh berries
  •  fresh mango and passionfruit
  • banana and passionfruit
  • lemon curd

Check out some more winning dessert recipes

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lemon curd sponge roulade

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pear and almond crustless tart - gluten free

click on the link for the recipe…..pear and almond crustless tart


German apple and pecan crumble cake on a white plate with a dollop of cream

click on the link for the recipe…..german apple and pecan crumble cake 

coconut and kaffir lime panna cotta with papaya and passionfruit served on a white plate with a spoon


click on the link for the recipe….coconut and kaffir lime panna cotta with papaya and passionfruit


Superb, and an absolute crowd pleaser. What’s your favourite meringue nest filling?We would love to hear from you in the comments below.

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meringue nests

  • Author: Recipe Winners
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 12 - 14


Crisp on the outside and marshmallowy inside. These easy to make meringue nests are a fabulous dessert to add to your repertoire. They’re really easy and quick to make.


  • 4 large room temperature egg whites
  • pinch of salt
  • pinch of cream of tarter
  • 1 cup plus 2 tablespoons super fine sugar (220g caster sugar)
  • 2 teaspoons white vinegar
  • 1 teaspoon vanilla extract
  • 1 teaspoon cornstarch (cornflour)


  • Preheat oven to 300F (150C)
  • Line 2 baking sheets with baking paper
  • Use a round template (e.g cookie cutter or glass etc) draw circles on baking paper separating by 1 inch (2.5cm)
  • Place egg whites, salt and cream of tarter in mixing bowl of electric mixer
  • Beat on medium speed till whites are just ‘foamy’ – soft peak (about 1 1/2 minutes)
    Meringue nests - beating egg whites until soft peak sage in silver mixing bowl with beater
    Soft peak stage – the peaks are just starting to hold when you lift your whisk
  • Add sugar one tablespoon at a time and continue beating till all sugar is incorporated (around 7-10 minutes)
  • Rub a little of the mixture between your fingers and if any sugar is detected continue beating till smooth between your fingers
    Smooth glossy egg whites on raised beater
    Egg whites should be smooth and glossy when the sugar has dissolved
  • Add vinegar, vanilla and cornstarch (cornflour) and beat for 30 seconds
    Meringue nest mixture after adding vanilla, corn flour and vinegar to mixture
    Adding vanilla, corn flour and vinegar to mixture
  • Pipe or dollop meringue onto baking paper which has been turned over from side template was drawn
    Meringue nest piped onto baking paper
    Meringue piped onto baking paper with template
  • Using a dessertspoon make indents in the top of meringues or leave as a mound
    Meringue nest mounds on oven tray ready for baking
    Mounds of meringue mixture ready for baking

    Meringue mounds on baking sheet lined with baking paper. Silver spoon scooping indents into mounds

  • Place in oven and immediately turn oven down to 250F (120C) and bake for 30 minutes, then turn the oven off and allow to cool completely in oven
  • Fill with your favourite topping
  • serve and enjoy!


  • adding sugar one spoon at a time allows the sugar to dissolve in the meringue mixture
  • Category: baking
  • Method: mixmaster
  • Cuisine: French / Australian

Keywords: meringues pavlova

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