Egg-Shaped Meringue Nests

Photo: Gentl and Hyers
Prep Time:
20 mins
Total Time:
5 hrs

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.


  • 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


  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.

Related Articles