Easter Meringue Nests
Mini Meringues make the perfect Easter Meringue Nests! Not only are they delicious, but they make a beautiful table centerpiece as well!
- Prep time
- 20 min
- Cook time
- 1 hr
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 4 large egg whites
- 1 cup granulated sugar
- 4 tablespoons butter (softened)
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 1 10 ounce bag Cadbury mini eggs (check for gluten free status)
Instructions
- 1
Preheat the oven to 250F and line a large baking sheet with parchment paper or a silpat mat.
- 2
Using a handheld or stand mixer, whip the egg whites on medium speed in a large mixing bowl.
- 3
Add in the granulated sugar slowly, about 1 tablespoon at a time-- it should take 2-3 minutes to add all of the sugar.
- 4
Once all of the sugar has been added, turn the speed to medium-high and beat until stiff peaks form-- another 1-2 minutes.
- 5
Pipe the mixture into 3” 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 brown on top.
- 6
Turn off the oven and leave them to cool inside-- about 1-2 hours.
- 7
While the meringues cool, add the softened butter to the bowl of a stand mixer and beat until it becomes smooth and fluffy. Next, 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.
- 8
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.