A crispy meringue shell filled with fluffy whipped cream and topped off with the cutest pastel candy eggs, these nest meringues would be perfect for your Easter buffet!
Anyone who is addicted to Pinterest has seen these little meringue nests around Easter, and I have always wanted to make them! I adore meringue, partly because it tastes so good and partly because it is sooooo fun to make! My girls huddle around the mixer to take turns adding the sugar one tablespoon at a time. Their eyes are glued to the bowl watching as the egg whites are transformed into a fluffy blob of sugary goodness!
The only undoing with making meringues is figuring out what to do with the leftover egg yolks. I don’t like to throw ingredients away, so I either use them immediately to make eggs on toast or save them to make mousse, curd or pie! After all, another excuse to make dessert is always a good thing! 😉 Happy Easter!
- 6 egg whites
- 3/4 cup granulated sugar
- 1/4 tsp vanilla
- Blue, pink and yellow food coloring ( I use Americolor gel food coloring)
- 1/2 cup heavy cream
- 1 TBSP powdered sugar
- 1/4 tsp vanilla
- Assortment of candy coated egg candies
- Preheat the oven to 250 degrees Fahrenheit.
- Using a stand mixer fitted with a whisk attachment or a hand mixer with double beaters, whip the egg whites for 30 seconds on medium speed.
- Add the sugar, one tablespoon at a time, while continuously whipping the egg whites on medium speed.
- Once all the sugar is added, increase to medium high speed and whip until stiff peaks form, about 5 minutes or so.
- Add vanilla extract, whip until just combined.
- Divide meringue equally between three bowls, add two drops of food coloring to each bowl (I used blue, pink and yellow) and mix with a spoon or spatula.
- Spoon meringue mixture into a piping bag fitted with a large star pastry tip.
- Pipe the mixture onto a Silpat or parchment paper lined baking sheet. First pipe a three inch disk. Then pipe one circle around just the edge, then another smaller circle on top, leaving a hollow opening in the middle of each 'nest'. (I did six nests on each baking sheet.)
- Bake for 30 minutes, then turn off the oven and allow them to harden for 1-2 hours. You do not want the meringues to brown, so check them occasionally.
- Using a stand mixer fitted with a whisk attachment or a hand mixer with double beaters, whip the cream with the powdered sugar and vanilla to soft peaks, about 2-3 minutes.
- Fill a pastry bag with the cream and snip off the corner with scissors.
- Pipe whipped cream into the center of each meringue.
- Top with candy eggs and serve immediately for best taste and texture.
- Bake the meringues and cool to room temperature the day before you plan to serve them. Store in an airtight container. Whip the cream and store in the refrigerator. Assemble right before serving.