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.
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
click on the link for the recipe…..lemon curd sponge roulade
click on the link for the recipe…..pear and almond crustless tart
click on the link for the recipe…..german apple and pecan crumble cake
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.Print
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)
- 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
- Add vinegar, vanilla and cornstarch (cornflour) and beat for 30 seconds
- Pipe or dollop meringue onto baking paper which has been turned over from side template was drawn
- Using a dessertspoon make indents in the top of meringues or leave as a mound
- 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