Meringue Nests

April 09, 2017 11:04 AM

Jodie Fitz of WNYT 13's own Real Food Fast makes a special dessert for Easter in the Let's Eat Kitchen.

Meringue Nests by Jodie Fitz

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3 egg whites

1 cup light brown sugar

½ teaspoon Vanilla Extract

Pre-heat the oven to 325 degrees.  Spread the brown sugar on a non-stick baking sheet.  Place it in the oven for approximately eight minutes, remove it and let it full cool.  Run the brown sugar through a mini chopper or food processor to bring it to a dried, granulated state.

Beat the egg whites with an electric mixer until they form stiff peeks.  Add in the vanilla extract and sprinkle in approximately an 1/8 cup of the brown sugar and continue to mix with the electric mixer until it has been mixed thoroughly.  Continue to add in the brown sugar slowly, 1/8 cup at a time, and mix it until all of the brown sugar has been added.

On a piece of parchment paper, make six 4” circles with a permanent marker (I trace a small bowl, but you can use a ruler or protractor to create the circles).  Flip the paper so that the ink is face down on a non-stick baking sheet; you will be able to see the lines through the paper.  Using a spoon, scoop the meringue onto the outline of the paper.  Bake the meringues at 325 degrees for 30 – 35 minutes.

Turn off the oven, but open it a crack and let the meringues cool in the opened oven for an additional 35 – 40 minutes.

Just before serving, fill each nest with cream and top it off with Cadbury mini chocolate filled eggs with the crisp colored shells or  frozen mixed berries that have been thawed.

Note: If you have additional nests and cream, store them separately.


8 oz. whipping cream

½ cup confectioner’s sugar

½ teaspoon raspberry extract

Add the whipping cream, confectioner’s sugar and raspberry extract together in a mixing bowl.  Whip until it is stiff.

NOTE:  You can cheat & use a frozen whipped cream.


Joel Landas

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