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Easy Easter Meringue Nests

Easter Meringue Nests

These adorable Easter meringue nests are crispy on the outside, marshmallowy inside, and filled with tangy lemon curd and fresh berries. They're surprisingly simple to make but look like you spent hours in the kitchen!
Print Recipe Pin Recipe
Total Time 2 hours
Course Dessert
Cuisine British
Servings 6

Equipment

  • Electric mixer or stand mixer
  • Baking sheet
  • Parchment paper
  • Piping bag (optional but helpful)

Ingredients
  

For the Meringue Nests

  • 4 large egg whites (room temperature)
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon white vinegar
  • 1 teaspoon cornstarch
  • Pinch of salt

For the Filling

  • 1 cup lemon curd (store-bought or homemade)
  • 2 cups mixed berries (strawberries, blueberries, raspberries)
  • 2 tablespoons powdered sugar (for dusting)
  • Optional: A few mint leaves for garnish

Instructions
 

  • Prep Your Battle Station. Preheat your oven to 225°F (107°C) and line a baking sheet with parchment paper. Draw 6-8 circles (about 3-4 inches wide) on the parchment paper, then flip it over so the pencil marks are facing down.
  • Beat Those Egg Whites. In a clean, dry bowl (seriously, even a tiny drop of grease will ruin everything), beat the egg whites and salt with an electric mixer until soft peaks form. Think of it like whipped cream that's just starting to hold its shape.
  • Add Sugar Gradually. Now, add the sugar one tablespoon at a time while continuing to beat. Don't rush this part - it's the difference between silky meringue and sad, grainy disappointment. Keep beating until the mixture is glossy and forms stiff peaks. You should be able to hold the bowl upside down without anything falling out (though maybe don't test this over your new rug).
  • Final Flavor Boost. Gently fold in the vanilla extract, vinegar, and cornstarch. These secret ingredients help create that perfect crispy-outside, chewy-inside texture.
  • Shape Your Nests. Spoon or pipe the meringue onto your parchment paper circles. Use the back of a spoon to create a well in the center of each nest. Think bird's nest, not pancake.
  • Bake Low and Slow. Bake for 1 hour to 1 hour 15 minutes. The meringues should be crisp on the outside but not browned. Turn off the oven and leave the meringues inside with the door closed for at least 30 minutes or up to an hour.
  • The Grand Finale. When you're ready to serve, fill each nest with a generous dollop of lemon curd and top with fresh berries. Dust with powdered sugar and add a mint leaf if you're feeling extra fancy.

Notes

  • The meringue nests can be made a day ahead and stored in an airtight container.
  • Only fill the nests just before serving or they'll get soggy.
  • If your meringues crack a little, don't panic! The filling will hide minor imperfections.
  • For a pure white meringue, add the vinegar at the very end.