Meringue Nests
Light, crisp and delicately sweet, these homemade meringue nests are a simple classic made with just two ingredients. They’re delicious on their own or filled with whipped cream, fresh berries, lemon curd or your favorite dessert toppings.
Ingredients
Serves 10 mini pavlovas
Meringue Nests
- 4 egg whites, room temperature
- 1 cup (200 g) granulated sugar
Instructions
- Preheat the oven to 250°F (120°C). Line a baking tray with parchment paper.
- In a clean, grease-free bowl, beat the egg whites until soft peaks form.
- Gradually add the sugar, one tablespoon at a time, beating until the meringue is thick, glossy and forms stiff peaks.
- Spoon or pipe the meringue into 8 nests, making a small well in the center of each.
- Bake for 1 hour.
- Turn off the oven and leave the meringues inside with the door closed for 1 hour to cool completely.
- Remove from the oven and serve immediately or store in an airtight container.
Notes & Pro Tips
- Use room-temperature egg whites for the best volume.
- Make sure the bowl and beaters are completely clean and free from grease.
- Add the sugar gradually to create a stable, glossy meringue.
- Avoid opening the oven while baking and cooling, as sudden temperature changes can cause cracks.
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