About
These easy meringue nests are filled with sweet and tangy lemon curd and chocolate mini eggs. They are crisp and crunchy on the outside and soft in the middle. Simple, yet elegant dessert that will be ideal for your Easter celebrations.
Meringue Nest Recipe
Heat the oven to 110°C (90°C fan). Pour the egg whites and lemon juice into a bowl of an electric mixer. Whisk the egg whites until they have doubled in volume, and you have a soft peaks.
With the mixer running, slowly add the sugar, one tablespoon at a time, then add the Lyle’s Golden Syrup and keep whisking until you have a very stiff, glossy mixture.
Place a sheet of baking paper on a large baking sheet. Use pencil to draw 6 circles, roughly about 6cm each.
Transfer the meringue mixture into a large piping bag fitted with a large star nozzle. Pipe the concentric rounds to fit each drawn circle, then another ring on top around the edge to form a nest.
Bake for 2 hours, until the meringues are crisp and lift off the baking paper easily. Allow the meringues to cool completely.
Spoon 1 tablespoon of lemon curd into the middle of each meringue nest and decorate with chocolate mini eggs. Enjoy!
Ingredients – 6 items
1
Large eggs
Whites only
Lemon juice
Tate & Lyle Fairtrade Pure Cane Caster Sugar
Lyle’s Golden Syrup
Lemon curd
Mini eggs
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Our Syrups
Ideal for baking and toppings, and a perfect companion for pancakes and porridge.
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