Food & Cooking Recipes Dessert & Treats Recipes Egg-Shaped Meringue Nests 3.9 (22) Add your rating & review By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on July 24, 2017 Print Rate It Share Share Tweet Pin Email Photo: Gentl and Hyers Prep Time: 20 mins Total Time: 5 hrs Yield: 8 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. Ingredients 3 large egg whites, room temperature ½ teaspoon fresh lemon juice ¼ teaspoon pure vanilla extract ½ cup superfine sugar 1 tablespoon cornstarch 1 teaspoon grated lemon zest Lemon Curd for Meringue Nests Poppy seeds, for sprinkling Directions Preheat oven to 200 degrees. Draw eight 3-inch egg shapes on a piece of parchment. Place on a baking sheet, marked-side down. 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. 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. 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. Rate it Print