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Meringue Nests
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4.75 from 4 votes

Easter Meringue Nests

These Easter Meringue Nests are a fantastic gluten free dessert idea for Easter!
Course Candy, cookies, Dessert
Cuisine American, French
Prep Time 25 minutes
Cook Time 3 hours 20 minutes
Total Time 3 hours 45 minutes
Servings 8
Calories 196kcal

Ingredients

  • 2 egg whites room temperature
  • ¼ teaspoon lemon juice
  • ½ cup granulated sugar
  • ¼ cup softened butter (½ stick)
  • 1 cup confectioners’ sugar
  • 1 tablespoon cocoa powder
  • 1-2 tablespoon milk
  • Candied Easter mini eggs

Supplies

Instructions

  • Prepare a baking sheet with parchment paper or a silicone liner and set aside. Preheat your oven to 200 degrees F.
  • Separate your eggs and pour the egg whites into a bowl (you will only need the egg whites for this recipe).
  • Using an electric mixer, start beating egg whites on slow and add the lemon juice while beating. Continue until foamy.
  • Slowly add the granulated sugar, while gradually increasing the beater speed to high.
  • Beat the egg white mixture until it forms stiff peaks. This should take about 10 to 15 minutes.
  • Once the meringue mixture is done, scoop it into a piping bag, with Wilton’s 1M tip attached.
  • Pipe out circular rosettes onto your lined baking sheet, about 2 inches in diameter.
  • Once your rosettes are piped out, pipe out a second layer around the circumference of each rosette. This will complete your nest shape and leave a hollowed center to put your buttercream and candied eggs in.
  • Bake the meringue for 2 hours.
  • Once the 2 hours are up, turn off the heat and let sit in the oven for 35 to 40 minutes.
  • Remove from oven and place on wire rack to ensure they are cooled completely.
  • Using an electric mixer, beat together butter, confectioners’ sugar, cocoa powder and milk.
  • The chocolate buttercream is ready once the ingredients are completely combined, smooth and for semi-stiff peaks.
  • Scoop the buttercream into a piping bag fitted with a Wilton’s icing tip #233.
  • Pipe the frosting into the center of each meringue nest. Adhere a few eggs on top of the chocolate frosting in center of each nest.

Notes

If you prefer to use cream of tartar rather than lemon juice to make your meringue, use ⅛ teaspoon rather than the ¼ teaspoon of lemon juice.

Nutrition

Calories: 196kcal | Carbohydrates: 32g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 16mg | Sodium: 68mg | Potassium: 22mg | Fiber: 0g | Sugar: 31g | Vitamin A: 190IU | Calcium: 11mg | Iron: 0.2mg