New This Month

Egg-Shaped Meringue Nests


No, these aren't sunny-side-up eggs! They're light-as-air meringues filled with homemade lemon curd and sprinkled with poppy seeds -- they make a show-stopping Easter dessert.

  • Prep:
  • Total Time:
  • Yield: Makes 8

Photography: Gentl and Hyers


  • 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 for Meringue Nests
  • Poppy seeds, for sprinkling


  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. 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. 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. 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.

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