Meringue Nests with Lemon Curd

A meringue nest with lemon curd and 3 mini eggs.

4.60 from 5 votes

Meringue Nests with Lemon Curd and mini chocolate eggs, a fantastic treat for your Easter dessert menu. Nothing beats a good lemon curd and some scrumptious homemade meringue nests that are crunchy on the outside, but soft and chewy on the inside. Together they make a luscious dessert for all tastes.

Prep Time20

Cook Time1 30

Cooling Time3

Total Time4 50

Course: Dessert

Cuisine: International

Servings: people

Calories: 169kcal

Author: Daniela Apostol

Ingredients

2 egg whites
100 g caster sugar (1 /2 cup)
¼ cup lemon curd
12 mini eggs for decorating

Metric - US Customary

Instructions

To make the meringues, use a hand mixer to beat the egg whites until they form soft peaks.
Gradually add the sugar, one tablespoon at a time and continue to beat until you get stiff peaks and a shiny smooth consistency.
Preheat the oven to 100 degrees Celsius (212 Fahrenheit).
Add the egg white mixture to a piping bag and pipe out nests onto a baking tray lined with non-stick paper.
Bake for one hour and 30 minutes, then turn the oven off and leave the meringues in there undisturbed for at least 2-3 hours to cool down completely.
Fill the shells with lemon curd and decorate with mini chocolate eggs.

Video

Notes

Firstly, it is crucial to have the egg whites at room temperature - this really is the golden rule in baking.

You will find that, with most recipes, ingredients must be taken out of the fridge at least an hour before you start rolling up your sleeves.

Then, you must get the oven temperature right - too high, and the meringues will crack in an instant. Just set the oven at 100 degrees Celsius (200 degrees Fahrenheit) and leave the meringues bake undisturbed for one hour and 30 minutes.

After that, turn the oven off, but no matter how tempting it may be, do not open it for at least two or three hours, ideally overnight, so that the meringues can cool down completely.

Nutrition