This is a cool recipe for the upcoming Easter holiday. The meringue nests are tasty in their own right, but the sweet and tangy lemon curd makes them “off the charts” delicious.
Preheat oven to 200 degrees Fahrenheit.
Prepare the meringue the same way as in the Meringue Cookies Recipe, but instead of piping small cookies, I made small nest shape cookies which later, just before serving, can be filled with different varieties of filings like Lemon Curd, chocolate ganache or whipped cream.
To ensure the nests are the same size, draw 2 ½ inch diameter circles on the parchment paper, about 2 inches apart from each other. Place parchment on the baking sheet, be sure that the side with drawn circles faces the baking sheet. The circles will still be visible enough to guide you in piping uniform meringue nests.
Bake meringue nests for 2 hours on 200 degrees Fahrenheit; turn the oven off and let them remain for another hour. Remove the meringue from the oven. When they cool down to room temperature, they can be stored in an airtight container at room temperature for up to 3 days.
Fill the Meringue Nests with Lemon Curd just before serving.
Recipe inspired by ‘Bake From Scratch’ magazine from March/April 2017.
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