Easter Meringue Nests

These easy-to-make Easter meringue nests are a delicious treat that everyone will love. With a sweetened cream cheese filling and a light and airy texture, these meringues are the perfect addition to your holiday dessert table.


Want to save this recipe?

Enter your email below & we’ll send it straight to your inbox. Plus you’ll get great new recipes from us every week!

Save Recipe

We love all the spring colors with light pastels that these Easter meringues bring to the table for Easter.

You can enjoy these Easter meringues on their own, or as a lovely topping for a cheesecake, making a stunning centerpiece for the table.

Close up image of mini meringue nests.

Why you’ll love this recipe

  • It’s easy to make, take little effort and sure to impress and delight your guests for Easter.
  • These meringues are versatile and you can make them again in the summer and fill them with whipped cream and summer berries.
  • These cute meringue nests are 100% kid-approved!

I hope you will enjoy making these Easter meringue nests! Please drop me a comment at the bottom of this page and let me know!

What are meringue nests?

Meringue nests are small, crispy, and delicate bowls made of baked meringue. They are typically made by piping or shaping meringue into a nest-like shape, with a hollow center to hold a variety of sweet fillings such as whipped cream, fresh fruit, or custard. Meringue nests are often used as a base for elegant and light desserts, such as pavlovas or fruit tarts. What is interesting about meringues is that the oven is used to dry out, not cook the meringue.

Meringue Easter nests on a white marble board with napkin and coral flowers in the background.

Ingredients and Substitutions

Labelled ingredients for Easter meringue nests on a marble board.
  • Egg whites – should be a room temperature.
  • Granulated sugar
  • Cream of tartar
  • Vanilla paste
  • Cream cheese
  • Whipping cream
  • Powdered sugar
  • Grated chocolate – you can use semisweet baking chocolate or a high-quality chocolate bar
  • Mini chocolate eggs

Can I substitute vanilla extract for the vanilla bean paste?

Yes, you can substitute the vanilla bean paste with vanilla extract at a 1:1 ratio.

How to make Easter Meringue Nests

You can find a full printable recipe card at the bottom of this page. I’ve included some step by step images and instructions to help you along the way with this recipe.

Eggs white in bowl from stand mixer.

Preheat the oven to 175°F. Pour cream of tartar into a large bowl and add the egg whites.

Eggs white whisked to peaks in mixing bowl.

Using the whisk attachment from a stand mixer or electric mixer, whisk until a light foam appears on the surface.

Whisk slow and steady. Start slow, then gradually increase speed and do not over beat as you slowly add the sugar once the foam appears. Add the sugar in a steady stream, one tablespoon at a time and beat on high speed.

Meringue for mini meringue nests in decorating bag, ready to be piped onto baking sheet.

Transfer the mixture to a piping bag fitted with a large star tip (open or closed).

Easter meringue nests piped onto baking mat on baking sheet.

Pipe the meringue onto a silicone mat or parchment-lined baking sheet.

To pipe the meringe nests: First pipe a circle for the bottom of the nest, then pipe a ring on top of the circle to shape the sides of the nest.

Place baking sheet in oven and dry the meringue at 175°F for 1-1/2 to 2 hours.

Do not open oven door during the first hour. After one hour, you can check the readiness of the meringue by lightly pressing the meringue with your finger.

If the meringue is soft and bouncy, continue drying for another 30 to 60 minutes. The drying time will depend on the thickness of the sides and the diameter of the meringue nest.

When the meringue has dried, remove from oven and cool on baking sheet.

Cream cheese and whipped cream with powdered sugar in large bowl.

While the meringue is cooking, make the cream cheese filling. Use a separate bowl.

In a large bowl, combine softened cream cheese, whipping cream, vanilla paste and powdered sugar.

Cream cheese filling for meringue nests in mixing bowl, ready to be piped into the nests.

Beat with mixer on medium-high speed until you get a fluffy thick cream. Transfer the mixture to a piping bag fitted with. a star tip.

Meringue filling is piped into the nests.

Pipe cream cheese filling into the center of each meringue nest.

Mini chocolate eggs and grated chocolate are placed on top of the filling in the meringue nests.

Decorate the nests: Place three mini eggs in the center of the meringue nest. Sprinle with grated chocolate.

Storage instructions

Store the meringue in a dry place to that it does not become sticky. Humidity can affect the texture of meringues and due to the cream cheese in the filling, the meringues should be refrigerated for up to one day.

This Easter dessert is best eaten on the same day.

Is there a way to store meringues in a humid environment without ruining their crisp texture?

They can become softer in the refrigerator at some times and then other times they are perfectly fine. Either way, they will be okay to eat!

Completed meringue nests stacked on a marble board.

My top tips for making meringues

Ensure that all of your equipment and utensils are clean and completely free of grease or oil. Any trace of oil or fat can interfere with the egg whites’ ability to form stiff peaks, which is essential for creating light and fluffy meringue nests.

Use room temperature eggs, as cold eggs can also affect the ability of the egg whites to whip up properly. To bring eggs to room temperature quickly, place them in a bowl of warm water for a few minutes before cracking them open.

Be patient when adding the sugar to the egg whites. Add the sugar slowly, one tablespoon at a time, and beat well after each addition. This process can take several minutes, but it’s important to achieve a smooth and glossy meringue that will hold its shape in the oven.

Frequently asked questions

Can I make meringue nests in advance?

A: Yes, you can make meringue nests (without the filing) up to a day in advance, but store them in an airtight container at room temperature until you’re ready to use them. Avoid storing them in the fridge, as the moisture can cause them to become soft and sticky.

Can I use a piping bag to make meringue nests?

Yes, using a piping bag with a large star tip can be a great way to create consistent and professional-looking meringue nests. Just pipe the meringue into a circular shape, building up the sides to form a nest shape.

What can I use to fill my meringue nests?

Meringue nests are a versatile base for a variety of sweet fillings. Some popular fillings include whipped cream, fresh fruit, lemon curd, chocolate ganache, or a combination of these. Be creative and experiment with different flavor combinations!

More delicious recipes for Easter!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Easter meringue nesets on a white plate.

Easter Meringue Nests


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Sandra Flegg
  • Total Time: 1 hour 40 minutes
  • Yield: 12 nests

Description

These easy-to-make Easter meringue nests are a delicious treat that everyone will love. With a sweetened cream cheese filling and a light and airy texture, these meringues are the perfect addition to your holiday dessert table.


Ingredients

Ingredients

1 cup white sugar

3 egg whites

1/3 tsp cream of tartar

1 tsp vanilla paste

1/2 cup cream cheese

1/2 cup whipping cream

4 tbsp powdered sugar

1 piece of chocolate

3036 mini chocolate eggs


Instructions

  1. Preheat the oven to 175°F. Pour cream of tartar into a large bowl and egg egg whites.
  2. Using the whisk attachment from a stand mixer or electric mixer, whisk until a light foam appears on the surface.
  3.  Whisk slow and steady. Start slow, then gradually increase speed and do not over beat as you slowly add the sugar once the foam appears. Add the sugar in a steady stream, one tablespoon at a time and beat on high speed.
  4. Transfer the mixture to a piping bag fitted with a large star tip (open or closed).
  5. Pipe the meringue onto a silicone mat or parchment lined baking sheet. To pipe the meringe nests: First pipe a circle for the bottom of the nest, then pipe a ring on top of the circle to shape the sides of the nest.
  6. Place baking sheet in oven and dry the meringue at 175°F for 1-1/2 to 2 hours. Do not open oven door during the first hour. After one hour, you can check the readiness of the meringue by lightly pressing the meringue with your finger. If the meringue is soft and bouncy, continue drying for another 30 to 60 minutes. The drying time will depend on the thickness of the sides and the diameter.
  7. When the meringue has dried, remove from oven and cool on baking sheet.
  8. While the meringue is cooking, make the cream cheese filling. Use a separate bowl.In a large bowl, combine softened cream cheese, whipping cream, vanilla paste and powdered sugar.
  9. Beat with mixer on medium-high speed until you get a fluffy thick cream. Transfer the mixture to a piping bag fitted with. a star tip.
  10. Pipe cream cheese filling into the center of each meringue nest.
  11. Decorate the nests: Place three mini eggs in the center of the meringue nest. Sprinle with grated chocolate.

Notes

Storage instructions: Store the meringue in a dry place to that it does not become sticky. Humidity can affect the texture of meringues and due to the cream cheese in the filling, the meringues should be refrigerated for up to one day.

This Easter dessert is best eaten on the same day.

  • Prep Time: 10 minutes
  • Cook Time: 1 hour, 30 minutes
  • Category: Easter Dessert
  • Method: Oven Baked
  • Cuisine: American

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star