How to Make Meringue Nests
Make your own showstopping sweet treats this Easter with the help of this simple guide. Master the art of meringue making, and fill your meringue nests with delightful filling, crushed biscuits and mini eggs to bring your own delicious nests to life!
Go crazy and personalise your creations with whatever takes your fancy to create a memorable project this Easter.
Project and instructions by Lucy Bruns
You will need
Subtotal
Is $ 8.49
Subtotal
Is $ 4.49
Subtotal
Is $ 4.49
Subtotal
Is $ 11.00
You Will Need
Ingredients
* 3 Egg Whites
* 180g Caster Sugar
* 1tbsp Vanilla Extract
* Food Colours
* Cookies & Cream Biscuits x 5
* Chocolate Mini Eggs
* Filling - Whipped Cream/Crème Fraiche/Fruit Card
Equipment
* Baking Paper
* Black Pen
* Round Cutter
* Whisk
* Piping Tip and Bag Set
* Rolling Pin
How to Make
Line 2 baking trays with baking paper and use a 7-8cm round cutter as a guide to draw 8-10 circles on the paper.
Preheat the oven to 90°C fan/190°F.
To begin, whisk the egg whites using a stand mixer or an electric whisk until they double in volume. Keep the whisk running, and add the caster sugar a tablespoon at a time, ensuring the sugar is fully incorporated before adding the next spoonful.
Keep whisking until all the sugar is added and the mixture is thick and glossy.
Mix in the vanilla extract.
Scoop the meringue into a piping bag fitted with an open star nozzle. Pipe a dot in the centre of your circle template, then pipe a concentric circle.
Continue piping in a single motion to build on the edges to create each of your meringue nests.
Bake the nests for 1.5 hours.
Once baked, turn the oven off and leave them to cool with the door shut.
Fill the nests with your choice of filling – freshly whipped cream or crème fraiche, with the addition of a teaspoon of lemon curd is delicious!
Split the chocolate cookies and discard the filling. Break the cookies into crumbs using the end of a rolling pin and crumble over the meringue nests.
Finally, add chocolate mini eggs to the nests.
Craft with us at our workshops
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