Easter Meringue Nests

These easy-to-make Easter meringue nests are a delicious treat that everyone will love. With a sweetened cream cheese filling and a light and airy texture, these meringues are the perfect addition to your holiday dessert table.

this recipe!

We love all the spring colors with light pastels that these Easter meringues bring to the table for Easter.

You can enjoy these Easter meringues on their own, or as a lovely topping for a cheesecake, making a stunning centerpiece for the table.

Why you'll love this recipe

• It's easy to make, take little effort and sure to impress and delight your guests for Easter.
• These meringues are versatile and you can make them again in the summer and fill them with whipped cream and summer berries.
• These cute meringue nests are 100% kid-approved!

I hope you will enjoy making these Easter meringue nests! Please drop me a comment at the bottom of this page and let me know!

What are meringue nests?

Meringue nests are small, crispy, and delicate bowls made of baked meringue. They are typically made by piping or shaping meringue into a nest-like shape, with a hollow center to hold a variety of sweet fillings such as whipped cream, fresh fruit, or custard. Meringue nests are often used as a base for elegant and light desserts, such as pavlovas or fruit tarts. What is interesting about meringues is that the oven is used to dry out, not cook the meringue.

Ingredients and Substitutions

• Egg whites - should be a room temperature.
• Granulated sugar
• Cream of tartar
• Vanilla paste
• Cream cheese
• Whipping cream
• Powdered sugar
• Grated chocolate - you can use semisweet baking chocolate or a high-quality chocolate bar
• Mini chocolate eggs

Can I substitute vanilla extract for the vanilla bean paste?

Yes, you can substitute the vanilla bean paste with vanilla extract at a 1:1 ratio.

How to make Easter Meringue Nests

You can find a full printable recipe card at the bottom of this page. I've included some step by step images and instructions to help you along the way with this recipe.

Preheat the oven to 175°F. Pour cream of tartar into a large bowl and add the egg whites.

Using the whisk attachment from a stand mixer or electric mixer, whisk until a light foam appears on the surface.

Whisk slow and steady. Start slow, then gradually increase speed and do not over beat as you slowly add the sugar once the foam appears. Add the sugar in a steady stream, one tablespoon at a time and beat on high speed.

Transfer the mixture to a piping bag fitted with a large star tip (open or closed).

Pipe the meringue onto a silicone mat or parchment-lined baking sheet.

To pipe the meringe nests: First pipe a circle for the bottom of the nest, then pipe a ring on top of the circle to shape the sides of the nest.

Place baking sheet in oven and dry the meringue at 175°F for 1-½ to 2 hours.

Do not open oven door during the first hour. After one hour, you can check the readiness of the meringue by lightly pressing the meringue with your finger.

If the meringue is soft and bouncy, continue drying for another 30 to 60 minutes. The drying time will depend on the thickness of the sides and the diameter of the meringue nest.

When the meringue has dried, remove from oven and cool on baking sheet.

While the meringue is cooking, make the cream cheese filling. Use a separate bowl.

In a large bowl, combine softened cream cheese, whipping cream, vanilla paste and powdered sugar.

Beat with mixer on medium-high speed until you get a fluffy thick cream. Transfer the mixture to a piping bag fitted with. a star tip.

Pipe cream cheese filling into the center of each meringue nest.

Decorate the nests: Place three mini eggs in the center of the meringue nest. Sprinle with grated chocolate.

Storage instructions

Store the meringue in a dry place to that it does not become sticky. Humidity can affect the texture of meringues and due to the cream cheese in the filling, the meringues should be refrigerated for up to one day.

This Easter dessert is best eaten on the same day.

Is there a way to store meringues in a humid environment without ruining their crisp texture?

They can become softer in the refrigerator at some times and then other times they are perfectly fine. Either way, they will be okay to eat!

My top tips for making meringues

Ensure that all of your equipment and utensils are clean and completely free of grease or oil. Any trace of oil or fat can interfere with the egg whites' ability to form stiff peaks, which is essential for creating light and fluffy meringue nests.

Use room temperature eggs, as cold eggs can also affect the ability of the egg whites to whip up properly. To bring eggs to room temperature quickly, place them in a bowl of warm water for a few minutes before cracking them open.

Be patient when adding the sugar to the egg whites. Add the sugar slowly, one tablespoon at a time, and beat well after each addition. This process can take several minutes, but it's important to achieve a smooth and glossy meringue that will hold its shape in the oven.

Frequently asked questions

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