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Meringue Nests

 Meringue Nests
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
8 ServingsPrep: 25 min. + standing Bake: 45 min. + cooling


  • 3 egg whites
  • 1/2 teaspoon McCormick® Pure 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


  • 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.