These cute homemade meringue nests make for a delicious sweet treat this Easter. These pavlovas are filled with buttercream and topped with mini eggs a perfectly festive dessert.
Meringue Nest Cookies with Mini Eggs
I just know you are going to love these homemade Easter pavlovas! They are so cute and super simple to make!
The meringue is just perfect, crispy and chewy and filed with a rich buttercream. It makes for such a fun and festive dessert!
Be sure to check out my chocolate strawberry pavlovas too!
Why You’ll Love this Easter Meringue Nests Recipe:
- Simple ingredients: You only need 6 ingredients to make these Easter pavlovas, most of which you’ll already have to hand.
- Kid-friendly: Kids obviously enjoy eating these, but they’ll have a fun time helping you fill the nests too!
- So festive! This is such an easy way to add some festivity to your menu. They’re like Easter cookies, but even better!
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How to Make Easter Egg Meringue Nests
Be sure to see the recipe card below for full ingredients & instructions!
- Whip the egg whites in a large mixing bowl.
- Slowly add the sugar and beat to form stiff peaks.
- Pipe the meringue onto a baking sheet and use a spoon to create a well in the center.
- Bake and then let cool inside the oven.
- Mix together the butter, powdered sugar and heavy cream and pipe into the center of each meringue nest.
- Finish with chocolate mini eggs.
Your meringue nests can be made up to 24 hours in advance and kept in an airtight container at room temperature. Don’t fill them with the buttercream until right before serving though. If you do, the meringue can get a little soggy.
These cute meringue nests aren’t just for Easter. They are easy to adapt to enjoy any time of the year. They are great filled with whipped cream and fresh berries, you can color the buttercream red or green for Christmas, or fill them with candy corn for Halloween. Get creative!
You can freeze the individual meringue nests for up to 1 month. Carefully place the cooled nests into an airtight container with the layers separated with parchment. When you thaw frozen meringue, you don’t want them to absorb any moisture as this can make them become soft in texture. Place the frozen meringues on a cooling rack to thaw so that the air circulates. It will take around 2 hours for them to defrost fully and then they are ready to decorate.
Recipe Tips and Tricks
- When you separate the eggs, it’s best to crack them into a separate bowl. If any yolk gets into the meringue it could ruin your whole batch.
- The egg whites until they form stiff peaks. They should be able to hold themselves up before piping.
- Let the meringues slowly cool in the oven. If they cool down too quickly that’s when cracks can form.
These cute Easter meringue nests are so fun and festive to make. I hope you enjoy these treats this holiday!
If you make this recipe be sure to leave us a comment or rating. Enjoy!
Meringue Nests with Mini Eggs (Easter Cookie Recipe)
Ingredients
- 4 large egg whites 140 grams
- 1 cup granulated sugar 200 grams
- 4 tablespoons unsalted butter 57 grams room temperature (½ stick)
- 1 cup powdered sugar 113 grams
- 2 tablespoons heavy cream 28 grams
- 10 ounces mini candy-coated chocolate eggs 283 grams, such as Cadbury
Equipment
- Kitchen Scale (optional)
- Baking Sheet
- Silpat Mat (optional)
- Stand Mixer (optional)
- Piping Tip Set
Instructions
- Preheat the oven to 250°F and line a large baking sheet with parchment paper or a Silpat mat. Set aside.
- In the clean bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed. Make sure the bowl is clean of any fat or residue that could inhibit the egg whites.4 large egg whites
- Add in the granulated sugar slowly, about 1 tablespoon at a time. It should take 2-3 minutes to add all of the sugar.1 cup granulated sugar
- Once all of the sugar has been added, turn the speed to medium-high and beat until stiff peaks form, another 1-2 minutes.
- Scoop the meringue mixture into a piping bag fitted with the tip of your choice. Pipe the mixture into 3-inch diameter discs onto the baking sheet and use a spoon to create a well in the center of each meringue.
- Bake for 1 hour, or until the meringues are firm and dry but not browning on top.
- Turn off the oven and leave them to cool insid, about 1-2 hours.
- While the meringues cool, add the softened butter to the bowl of a stand mixer fitted with the paddle attachment and beat until it becomes smooth and fluffy. Add the powdered sugar and heavy cream and beat on medium speed until the mixture becomes smooth and creamy. Make sure to scrape down the sides a few times.4 tablespoons unsalted butter, 1 cup powdered sugar, 2 tablespoons heavy cream
- Transfer the buttercream to a piping bag and pipe it into the center of the meringue nests. Top with a few mini eggs and serve immediately.10 ounces mini candy-coated chocolate eggs
Notes
- When you separate the eggs, it’s best to crack them into a separate bowl. If any yolk gets into the meringue it could ruin your whole batch.
- The egg whites until they form stiff peaks. They should be able to hold themselves up before piping.
- Let the meringues slowly cool in the oven. If they cool down too quickly that’s when cracks can form.
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