Pastel Meringue Nests are delicate, airy treats perfect for spring gatherings, Easter celebrations, or elegant desserts. These light and crisp meringue nests are beautifully colored in soft pastel hues, filled with tangy lemon curd, and topped with fresh berries and toasted coconut for a delightful combination of flavors and textures.
Why You’ll Love This Recipe
- Light and Airy – Crisp meringue shells with a melt-in-your-mouth texture.
- Beautiful Presentation – Pastel colors and delicate decorations make them stunning for any occasion.
- Perfect for Spring & Easter – A festive and elegant dessert option.
- Customizable Fillings – Swap lemon curd for whipped cream, chocolate ganache, or fruit preserves.
- Naturally Gluten-Free – A great dessert option for those avoiding gluten.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 4 large egg whites
- 1 cup granulated sugar
- ½ tsp cream of tartar
- Gel food coloring (pink, blue, purple)
- 1 cup lemon curd
- Fresh berries (raspberries, blackberries, blueberries)
- Toasted coconut (for garnish)
Directions
- Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.
- In a clean, dry mixing bowl, beat the egg whites with the cream of tartar until soft peaks form.
- Gradually add the sugar, a tablespoon at a time, while continuing to beat until the mixture is glossy and forms stiff peaks.
- Divide the meringue into separate bowls and gently fold in gel food coloring to achieve pastel shades.
- Transfer the colored meringue to a piping bag fitted with a star tip and pipe nest shapes onto the prepared baking sheet.
- Bake for 1.5 hours, then turn off the oven and let the meringues cool completely inside to prevent cracking.
- Once cooled, fill each nest with a spoonful of lemon curd, top with fresh berries, and sprinkle with toasted coconut.
Servings and Timing
- Servings: 8-10 nests
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 1 hour 50 minutes
Variations
- Different Fillings: Swap lemon curd for whipped cream, vanilla custard, or chocolate ganache.
- Tropical Twist: Use passion fruit curd and top with mango and kiwi.
- Nutty Crunch: Sprinkle chopped pistachios or almonds instead of toasted coconut.
- Chocolate Drizzle: Add a drizzle of melted white or dark chocolate for extra decadence.
- Flavored Meringue: Add a drop of vanilla, almond, or lemon extract for subtle flavor.
Storage/Reheating
- Storage: Store unfilled meringue nests in an airtight container at room temperature for up to 5 days.
- Freezing: Meringues can be frozen in an airtight container for up to a month. Thaw at room temperature before using.
- Assembling Ahead: Fill the nests just before serving to keep them crisp and fresh.
FAQs
Why did my meringue turn out chewy instead of crisp?
Humidity can cause meringues to become chewy. Ensure your kitchen is dry and let them cool completely in the oven.
Can I use liquid food coloring instead of gel?
Gel food coloring is recommended because liquid food coloring can add too much moisture and affect the texture.
How do I know when my meringues are done baking?
They should be dry to the touch and easily lift off the parchment paper. If they feel sticky, they need more time.
Can I make meringue nests without cream of tartar?
Yes, but cream of tartar helps stabilize the egg whites. A substitute is ½ teaspoon of lemon juice or white vinegar.
Can I pipe different shapes instead of nests?
Yes, you can make rosettes, kisses, or swirls for different presentations.
What can I use instead of lemon curd?
You can fill them with jam, pastry cream, mascarpone, or even yogurt for a lighter option.
How do I prevent my meringues from cracking?
Cool them slowly by leaving them in the turned-off oven after baking to avoid sudden temperature changes.
Can I make these ahead of time?
Yes, bake the meringues in advance and store them in an airtight container. Fill them just before serving.
What’s the best way to toast coconut for garnish?
Spread shredded coconut on a baking sheet and bake at 325°F (160°C) for 5-7 minutes, stirring occasionally until golden brown.
Are these meringue nests dairy-free?
The meringue itself is dairy-free, but substitute the lemon curd with a dairy-free alternative if needed.
Conclusion
Pastel Meringue Nests are an elegant and festive dessert, perfect for spring and Easter celebrations. Their crisp texture, vibrant colors, and refreshing lemon curd filling make them a delightful treat for any occasion. With endless variations and easy make-ahead options, these meringue nests are sure to impress family and guests alike. Try them today and bring a touch of pastel beauty to your dessert table!
Print
Pastel Meringue Nests
- Prep Time: 20 minutes
- Cook Time: 90 minutes
- Total Time: 1 hour 50 minutes
- Yield: 8-10 nests 1x
- Category: Desserts, Easter Treats, Spring Baking
- Method: Baking
- Cuisine: French-Inspired
- Diet: Gluten Free
Description
These Pastel Meringue Nests are a light, airy, and beautifully decorated spring dessert, perfect for Easter celebrations or afternoon tea! Delicate, crisp meringue is piped into nest shapes, tinted with pastel colors, and filled with luscious lemon curd. Topped with fresh berries and toasted coconut, these adorable Easter treats are as delicious as they are stunning. Whether you’re looking for cute Easter desserts or an elegant spring baking idea, this recipe is a must-try!
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 1/2 tsp cream of tartar
- Gel food coloring (pink, blue, purple)
- 1 cup lemon curd
- Fresh berries (raspberries, blackberries, blueberries)
- Toasted coconut (for garnish)
Instructions
- Preheat oven to 225°F (110°C) and line a baking sheet with parchment paper.
- Whip egg whites: In a clean, dry bowl, beat egg whites with cream of tartar until soft peaks form.
- Add sugar gradually, beating continuously until the mixture becomes stiff and glossy.
- Color the meringue: Divide the mixture into separate bowls and tint each portion with pastel gel food coloring.
- Pipe nests: Transfer the meringue into piping bags and pipe nest shapes onto the prepared baking sheet.
- Bake for 1.5 hours, then turn off the oven and let the meringues cool completely inside.
- Assemble the nests: Fill each cooled meringue nest with lemon curd, top with fresh berries, and sprinkle with toasted coconut for a delightful finishing touch.
Notes
- Use a star piping tip for a decorative nest effect.
- Swap lemon curd for pastry cream or chocolate ganache for variety.
- Store unfilled meringues in an airtight container to maintain crispness.
- Best served fresh, but can be stored (unfilled) for up to 3 days.
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