Description
Classic meringue piped into the shape of nests for a festive Easter dessert.
Ingredients
Scale
- 4 egg whites
- 1/4 tsp cream of tartar
- 1 cup superfine sugar *see blog post for how to make at home
- 1/2 tsp vanilla extract
Instructions
- Preheat oven to 200F
- Put four egg whites into the bowl of a stand mixer (or a bowl using a hand mixer)
- Beat eggs at medium speed until frothy, then add in cream of tartar and continue to beat at medium speed until soft peaks form.
- Add in superfine sugar a Tablespoon at a time, allowing it to gradually dissolve until all sugar is incorporated and you have stiff peaks with a glossy sheen.
- Scrape down the sides of the bowl, add in the vanilla and beat another 30 seconds.
- Transfer the meringue to a piping bag and pipe onto a parchment lined baking sheet. *if parchment won’t lay flat, pipe a bit of meringue onto the corners and press down the parchment on top.
- Pipe the meringue onto the parchment in a cup or nest form by making a circular base, then continuing the circles around the edges.
- Bake the meringues in the oven at 200F for 2 to 3 hours. The exterior should be crisp, but the interior slightly soft.
- Remove from oven and cool, then transfer to an airtight container until ready to serve. Can be made up to two days in advance of serving.
- Prep Time: 25 mins
- Cook Time: 2 hours
- Category: Dessert
- Cuisine: American