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
Units
Scale
- 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.
