The MacPherson Diaries

Lemon Curd Meringue Nests

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This is a gorgeous Easter idea with just a few ingredients that adults will love as much as the kids!

I have such lovely memories of making meringues in home economics and I think some the reasons they are always taught at school, is that they have only 2 ingredients and are so impressive!

I always use Delia Smiths Meringue recipe so I have shared this here, and added a combination of creamy, zingy and sweet toppings.

You could always sub the cream for coconut yogurt and the chocolate eggs for berries for a healthier spin too. They both go beautifully with the Anathoth Lemon Curd. 

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Lemon Curd Meringue Nests

This is a gorgeous Easter idea with just a few ingredients that adults will love as much as the kids!

Ingredients

Meringues

  • 2 large egg whites
  • 110 grams caster sugar

Toppings

  • Easter Eggs I used a combination of small and larger sizes
  • 200 mls Cream whipped
  • 8 teaspoons Anathoth Lemon Curd
  • METHOD
  • Preheat oven to 150 degrees
  • To make the meringues place the egg whites in a large bowl and, using an electric hand whisk on a low speed, begin whisking.
  • Continue for about 2 minutes until the whites are foamy, then switch the speed to medium and carry on whisking for 1 more minute. Now turn the speed to high and continue whisking until the egg whites reach the stiff-peak stage. Next, whisk the sugar in on fast speed, a little at a time (about a dessertspoon), until you have a stiff and glossy mixture.
  • Spoon 8 heaped dessertspoons of the mixture on to the prepared baking sheet spacing them evenly.
  • Using the back of the spoon hollow out the centres.
  • Don’t worry if they are not all the same shape – random and rocky is perfect!
  • Place them on the centre shelf of the oven and immediately reduce the heat to 140°C and leave them for 30 minutes. Then turn the oven off and leave the meringues to dry out in the warmth of the oven until it is completely cold usually about 4 hours or overnight.
  • To assemble the nests start with your whipped cream, add a teaspoon of lemon curd and top with Easter eggs, serve immediately and enjoy