Meringue Nests with Mini Eggs (Easter Cookie Recipe)

Meringue Nests with Mini Eggs (Easter Cookie Recipe)

Course: Dessert

Cuisine: American

Prep Time: 20

Cook Time: 2

Total Time: 2 20

Servings: people

Calories: 407kcal

Author: Becky Hardin - Easy Dessert Recipes

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.

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Equipment

Kitchen Scale (optional)
Baking Sheet
Silpat Mat (optional)
Stand Mixer (optional)
Piping Tip Set

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

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.

Storage: Store unfilled meringue nests in an airtight container at room temperature for up to 24 hours or in the freezer for up to 1 month.

Nutrition