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Egg-Shaped Meringue Nests

  • prep: 20 mins
    total time: 5 hours
  • yield: Makes 8
Photography: Gentl and Hyers

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Ingredients

  • 3 large egg whites, room temperature
  • 1/2 teaspoon fresh lemon juice
  • 1/4 teaspoon pure vanilla extract
  • 1/2 cup superfine sugar
  • 1 tablespoon cornstarch
  • 1 teaspoon grated lemon zest
  • Lemon Curd
  • Poppy seeds, for sprinkling

Directions

  1. Step 1

    Preheat oven to 200 degrees. Draw eight 3-inch egg shapes on a piece of parchment. Place on a baking sheet, marked-side down.

  2. Step 2

    Beat egg whites, lemon juice, and vanilla on medium-low until soft peaks form, about 4 minutes. Reduce speed to low and gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, about 3 minutes. Sift cornstarch over bowl and fold into whites with lemon zest.

  3. Step 3

    Fit a pastry bag with a large fluted tip (such as Ateco #825) and fill bag with meringue. Secure corners of parchment to baking sheet with dabs of meringue. Pipe a border of meringue along the inside of an egg shape, then add an extra layer around perimeter to form a 1-inch collar. Pipe a dab of meringue in the center and smooth with the back of a spoon to create an indentation. Repeat with remaining egg shapes.

  4. Step 4

    Bake 1 hour. Reduce heat to 175 degrees and bake until meringue has dried and is firm enough to pull off the baking sheet, 3 to 4 1/2 hours. Let cool completely before filling with curd and sprinkling with poppy seeds.

Source
Martha Stewart Living

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