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22 Ratings
5 star values:
7
4 star values:
8
3 star values:
6
2 star values:
0
1 star values:
1
Back to Egg-Shaped Meringue Nests
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Gallery
Egg-Shaped Meringue Nests
Credit:
Gentl and Hyers
Recipe Summary
prep: 20 mins
total: 5 hrs
Yield: Makes 8
Ingredients
Ingredient Checklist
3 large egg whites, room temperature
1/2 teaspoon fresh lemon juice
1/4 teaspoon pure vanilla extract
1/2 cup superfine sugar
1 tablespoon cornstarch
1 teaspoon grated lemon zest
Lemon Curd for Meringue Nests
Poppy seeds, for sprinkling
Gallery
Egg-Shaped Meringue Nests
Credit:
Gentl and Hyers
Recipe Summary
prep: 20 mins
total: 5 hrs
Yield: Makes 8
Gallery
Egg-Shaped Meringue Nests
Credit:
Gentl and Hyers
Egg-Shaped Meringue Nests
Credit:
Gentl and Hyers
Egg-Shaped Meringue Nests
Recipe Summary
prep: 20 mins
total: 5 hrs
Yield: Makes 8
Recipe Summary
prep: 20 mins
total: 5 hrs
Yield: Makes 8
prep: 20 mins
total: 5 hrs
prep:
20 mins
total:
5 hrs
Yield: Makes 8
Makes 8
Ingredients
Ingredients
- 3 large egg whites, room temperature
- 1/2 teaspoon fresh lemon juice
- 1/4 teaspoon pure vanilla extract
- 1/2 cup superfine sugar
- 1 tablespoon cornstarch
- 1 teaspoon grated lemon zest
- Lemon Curd for Meringue Nests
- Poppy seeds, for sprinkling
Directions
Preheat oven to 200 degrees. Draw eight 3-inch egg shapes on a piece of parchment. Place on a baking sheet, marked-side down.
Beat egg whites, lemon juice, and vanilla on medium-low until soft peaks form, about 4 minutes. Reduce speed to low and gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, about 3 minutes. Sift cornstarch over bowl and fold into whites with lemon zest.
Fit a pastry bag with a large fluted tip (such as Ateco #825) and fill bag with meringue. Secure corners of parchment to baking sheet with dabs of meringue. Pipe a border of meringue along the inside of an egg shape, then add an extra layer around perimeter to form a 1-inch collar. Pipe a dab of meringue in the center and smooth with the back of a spoon to create an indentation. Repeat with remaining egg shapes.
Bake 1 hour. Reduce heat to 175 degrees and bake until meringue has dried and is firm enough to pull off the baking sheet, 3 to 4 1/2 hours. Let cool completely before filling with curd and sprinkling with poppy seeds.
Reviews
Add Rating & Review
22 Ratings
5 star values:
7
4 star values:
8
3 star values:
6
2 star values:
0
1 star values:
1
Reviews
Add Rating & Review
22 Ratings
5 star values:
7
4 star values:
8
3 star values:
6
2 star values:
0
1 star values:
1
Add Rating & Review
22 Ratings
5 star values:
7
4 star values:
8
3 star values:
6
2 star values:
0
1 star values:
1
22 Ratings
5 star values:
7
4 star values:
8
3 star values:
6
2 star values:
0
1 star values:
1
22 Ratings
5 star values:
7
4 star values:
8
3 star values:
6
2 star values:
0
1 star values:
1
- 5 star values:
- 7
- 4 star values:
- 8
- 3 star values:
- 6
- 2 star values:
- 0
- 1 star values:
- 1
All Reviews for Egg-Shaped Meringue Nests
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
All Reviews for Egg-Shaped Meringue Nests
- of Reviews
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
Reviews:
Most Helpful
Most Helpful
Most Positive
Least Positive
Newest
