By LeanneW, CakeCentral
Meringue nests make a perfect base to fill with your favorite fresh
fruit or cake filling. These light meringues make a wonderful warm
weather dessert when served with some vanilla whipped cream and summer
berries.
Meringue Nests
- 5 egg whites, room temperature
- Pinch cream of tartar
- 1-1/4 cup superfine granulated sugar
- Wipe mixer bowl and whisk with lemon juice. Line baking sheets with parchment, prepare a large piping bag with a large open star tip, like a 1M, set aside.
- Pre-heat oven to 175°F.
- Whip egg whites on low until frothy, add cream of tartar.
- Beat on medium high to soft peaks and sprinkle in sugar with the mixer on.
- Increase mixer to high and beat until stiff peaks form.
- Fill piping bag with meringue.
- Pipe 2-3-inch rosettes on parchment lined baking sheet, pipe a a ring on top of the outer edge of rosette.
- Bake until meringues are dry, approximately 90 minutes. Do not brown.
- Turn heat off and leave meringues in the oven to cool.
- Fill cooled nests with fresh fruit, lemon curd, buttercream or whipped cream for a light summer treat.
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