Description
These light and airy bird nest meringue cookies are a delightful spring or Easter dessert! The crisp meringue is piped into delicate nests, holding a swirl of chocolate or buttercream and pastel candy eggs for a charming, festive touch.
Ingredients
Units
Scale
For the Meringue Nests
- 3 large egg whites (room temperature)
- 3/4 cup granulated sugar
- 1/2 teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Pinch of salt
For the Filling
- 1/4 cup melted chocolate (dark, milk, or white) or
- 1/2 cup buttercream frosting
For Decoration
- Mini chocolate eggs or pastel candy eggs
- Sprinkles (optional)
Instructions
-
Preheat & Prepare
- Preheat your oven to 95°C (200°F).
- Line a baking sheet with parchment paper.
-
Make the Meringue
- In a clean, dry bowl, beat egg whites with an electric mixer until foamy.
- Add cream of tartar and salt, then gradually add sugar, one tablespoon at a time, beating until stiff, glossy peaks form.
- Mix in vanilla extract.
-
Pipe the Nests
- Transfer the meringue into a piping bag fitted with a star tip.
- Pipe circular nest shapes onto the parchment paper, creating a base and then a rim around the edges.
- Bake for 1 ½ to 2 hours, or until dry and crisp. Turn off the oven and let the meringues cool inside with the door slightly open.
-
Assemble the Nests
- Once cooled, fill the center of each nest with melted chocolate or buttercream.
- Place mini chocolate eggs inside and add sprinkles for extra fun!
-
Serve & Enjoy
- These adorable cookies can be served immediately or stored in an airtight container for up to 3 days.
Notes
- Perfect Meringue: Make sure your bowl and beaters are grease-free to achieve stiff peaks.
- Flavor Variations: Add a pinch of cocoa powder to the meringue for a light chocolate flavor.
- Make It Fun: Use different colored buttercreams or edible glitter for a magical touch!
- Storage: Keep in an airtight container at room temperature; avoid humidity to maintain crispness.
- Prep Time: 15 minutes
- Cook Time: 1.5–2 hours
- Category: Desserts
- Method: Baking
- Cuisine: French, Easter, Spring
