Ethereal Meringue Nests are four ingredients and a slow oven — room-temperature egg whites, cream of tartar, sea salt, and 100g (3.5 oz) of caster sugar whipped into a glossy cloud, then dried into crisp shells with marshmallow hearts. Fill them with anything cold and sweet.
Ever wonder what to do with those leftover egg whites? The answer is these ethereal, cloud-like meringue nests! Incredibly simple to make, they transform into a crisp, sweet, and chewy base for all your favourite toppings. Pile them high with fresh berries and whipped coconut cream for a stunning, naturally gluten-free dessert, or use them to top a zesty lemon tart. They’re pure, elegant magic on a plate!
Ingredients
• 2 large egg whites, at room temperature
• ½ tsp cream of tartar
• 1 pinch sea salt
• 100g (3.5 oz) / ½ cup caster sugar
Instructions
1. Preheat your oven to 100°C (210°F) / 80°C (175°F) Fan / Gas Mark ¼ and line a large baking tray with parchment paper.
2. In a spotlessly clean glass or metal bowl, whisk the egg whites, cream of tartar, and salt with an electric mixer on medium speed until soft peaks form.
3. Begin adding the caster sugar one tablespoon at a time, whisking continuously. Once all the sugar is incorporated, increase the speed to high and beat until the meringue is thick, stiff, and glossy. You’ll know it’s ready when you can rub a little between your fingers and not feel any sugar granules.
4. Spoon the meringue into a piping bag fitted with a large star or fluted nozzle. Pipe six 9cm / 3.5-inch nests onto your prepared baking tray, creating a small indent in the centre of each.
5. Bake for 2 hours, or until the meringues are crisp to the touch and lift easily off the parchment. Turn off the oven and leave the meringues inside with the door ajar to cool completely. This prevents cracking.
Nutritional Information
• (per meringue)
• Calories: 72 kcal
• Protein: 1g
• Carbohydrates: 17g
• Sugars: 17g
• Fat: 0g
• Sodium: 25mg
Pro Tips
• Ensure your bowl and whisk are impeccably clean and dry. Even a tiny speck of grease or yolk will prevent the egg whites from reaching their full volume.
• For the most stable meringue, add the sugar one spoonful at a time, ensuring it fully dissolves before adding the next.
• Let the meringues cool completely in the turned-off oven. This gradual cooling process helps prevent cracking and ensures a perfectly crisp exterior.
FAQ
Q: Can I make these meringue nests vegan
A: Absolutely! To make these meringue nests vegan, simply replace the egg whites with aquafaba (the liquid from a can of chickpeas). Use 3 tablespoons (45 ml / 1.5 fl oz) of aquafaba for each large egg white, so 6 tablespoons (90 ml / 3 fl oz) for this recipe. Whip it with the cream of tartar and sugar exactly as you would the egg whites for a fantastic plant-based alternative.
Q: How should I store these vegetarian meringue nests
A: Store your completely cooled meringue nests in an airtight container at room temperature for up to two weeks. Avoid the refrigerator, as the moisture will make them soft and sticky. For the best texture, add wet toppings like coconut cream or fruit just before serving.
Q: Is there a way to add more protein to this dessert
A: While the meringue nests themselves are low in protein, you can easily boost the protein content with your toppings. Instead of coconut cream, try filling them with high-protein Greek yogurt or a thick, protein-rich cashew cream. A sprinkle of chopped nuts or seeds like almonds or pistachios also adds a delicious crunch and extra protein.
Q: Are all the ingredients in this recipe vegetarian
A: Yes, all ingredients listed—egg whites, cream of tartar, salt, and sugar—are 100% vegetarian. Cream of tartar, sometimes a point of confusion, is a byproduct of winemaking and is suitable for both vegetarian and vegan diets.
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Ethereal Meringue Nests
Ingredients
Method
- Preheat your oven to 100°C (210°F) / 80°C Fan / Gas Mark ¼ and line a large baking tray with parchment paper.
- In a spotlessly clean glass or metal bowl, whisk the egg whites, cream of tartar, and salt with an electric mixer on medium speed until soft peaks form.
- Begin adding the caster sugar one tablespoon at a time, whisking continuously.
- Once all the sugar is incorporated, increase the speed to high and beat until the meringue is thick, stiff, and glossy. You'll know it's ready when you can rub a little between your fingers and not feel any sugar granules.
- Spoon the meringue into a piping bag fitted with a large star or fluted nozzle. Pipe six 9cm / 3. 5-inch nests onto your prepared baking tray, creating a small indent in the centre of each.
- Bake for 2 hours, or until the meringues are crisp to the touch and lift easily off the parchment.
- Turn off the oven and leave the meringues inside with the door ajar to cool completely. This prevents cracking.
- Let the meringues cool completely in the turned-off oven. This gradual cooling process helps prevent cracking and ensures a perfectly crisp exterior.
