Meringue Nests Recipe

Meringue Nests RecipePhoto by: Taste of Home Meringue Nests Recipe Rating 3

These crunch meringue shells will have guests "oohing" and "aahing." Topped with your favorite fresh fruit, they're pretty served with a spring meal.—Taste of Home Cooking School, Greendale, Wisconsin

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Meringue Nests Recipe
  • Prep: 25 min. + standing Bake: 45 min. + cooling
  • Yield: 8 Servings
25 45 70

Ingredients

  • 3 egg whites
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon cream of tartar
  • 3/4 cup sugar
  • Fresh fruit such as sliced fresh strawberries, fresh raspberries, mandarin oranges or cubed fresh pineapple

Directions

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form.
  • Drop meringue into eight mounds on a parchment paper-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Or, place meringue mixture in pastry bag fitted with star tip. Pipe meringue onto parchment paper to form eight 3-in. cups.
  • Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Fill with fruit. Yield: 8 servings.

Originally published as Meringue Nests in Taste of Home Cooking School Collection Spring 2008, p67

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Reviews for Meringue Nests (3)

Meringue Nests Recipe

Meringue Nests

Tell us what you think of this recipe.
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Reviewed on Feb. 02, 2011 by pammy jean

I love these, they're easy to make and a great light dessert after a large meal


Reviewed on Apr. 03, 2009 by gayle bruce

how far in advance can these be made


Reviewed on Apr. 01, 2009 by mdcw5065

Been a while since I have made

meringue nest for dessert. Love to put a lite pudding in shell and top with fresh fruit and whipping cream....guest go crazy. I have hostess duty at the end of April for our CWF group at church. We are having a Spring theme for the evening. This dessert will be the topper! Thanks

 
 
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