Meringue Nests with Lemon Curd

Smell of Rosemary - Meringue Nests with Lemon Curd - Top

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.

Prepare one recipe of Meringue Cookies.  Click here to see the recipe. Then, prepare one recipe of Lemon Curd.  Click here to view this recipe.

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.

Smell of Rosemary - Meringue Nests with Lemon Curd - Piping Nests

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.

Smell of Rosemary - Meringue Nests with Lemon Curd - Nests Ready to Bake

Fill the Meringue Nests with Lemon Curd just before serving.

Smell of Rosemary - Meringue Nests with Lemon Curd - Adding Lemon Curd To Nests

Smell of Rosemary - Meringue Nests with Lemon Curd Bottom

Recipe inspired by ‘Bake From Scratch’ magazine from March/April 2017.

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