0 from 3 votes
Meringue Nests with Mini Eggs (Easter Cookie Recipe)
These cute homemade meringue nests make for a delicious sweet treat this Easter. These pavlovas are filled with buttercream and topped with mini eggs a perfectly festive dessert.
Prep Time
20 mins
Cook Time
2 hrs
Total Time
2 hrs 20 mins
Servings: 8 people
Calories: 407 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 4 large egg whites
- 1 cup granulated sugar
- 4 tablespoons unsalted butter room temperature (½ stick)
- 1 cup powdered sugar
- 2 tablespoons heavy cream
- 10 ounces mini candy-coated chocolate eggs such as Cadbury
Instructions
- Preheat the oven to 250°F and line a large baking sheet with parchment paper or a Silpat mat. Set aside.
- In the clean bowl of a stand mixer fitted with the whisk attachment, whip the egg whites on medium speed. Make sure the bowl is clean of any fat or residue that could inhibit the egg whites.
- Add in the granulated sugar slowly, about 1 tablespoon at a time. It should take 2-3 minutes to add all of the sugar.
- Once all of the sugar has been added, turn the speed to medium-high and beat until stiff peaks form, another 1-2 minutes.
- Scoop the meringue mixture into a piping bag fitted with the tip of your choice. Pipe the mixture into 3-inch diameter discs onto the baking sheet and use a spoon to create a well in the center of each meringue.
- Bake for 1 hour, or until the meringues are firm and dry but not browning on top.
- Turn off the oven and leave them to cool insid, about 1-2 hours.
- While the meringues cool, add the softened butter to the bowl of a stand mixer fitted with the paddle attachment and beat until it becomes smooth and fluffy. Add the powdered sugar and heavy cream and beat on medium speed until the mixture becomes smooth and creamy. Make sure to scrape down the sides a few times.
- Transfer the buttercream to a piping bag and pipe it into the center of the meringue nests. Top with a few mini eggs and serve immediately.
Cup of Yum
Notes
- Storage: Store unfilled meringue nests in an airtight container at room temperature for up to 24 hours or in the freezer for up to 1 month.
- When you separate the eggs, it's best to crack them into a separate bowl. If any yolk gets into the meringue it could ruin your whole batch.
- The egg whites until they form stiff peaks. They should be able to hold themselves up before piping.
- Let the meringues slowly cool in the oven. If they cool down too quickly that's when cracks can form.
Nutrition Information
Calories
407kcal
(20%)
Carbohydrates
61g
(20%)
Protein
5g
(10%)
Fat
18g
(28%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
2g
Trans Fat
1g
Cholesterol
24mg
(8%)
Sodium
54mg
(2%)
Potassium
30mg
(1%)
Sugar
60g
(120%)
Vitamin A
321IU
(6%)
Vitamin C
1mg
(1%)
Calcium
78mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 407
% Daily Value*
| Calories | 407kcal | 20% |
| Carbohydrates | 61g | 20% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 2g | 10% |
| Trans Fat | 1g | 50% |
| Cholesterol | 24mg | 8% |
| Sodium | 54mg | 2% |
| Potassium | 30mg | 1% |
| Sugar | 60g | 120% |
| Vitamin A | 321IU | 6% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.