Baking Meringue Nests
Meringue nests are essentially a stable foam of egg whites and sugar, baked low and slow to drive out moisture without browning. You are looking for a matte, dry shell that lifts cleanly from the parchment and rings hollow when tapped, leaving the centers slightly marshmallow-soft.
Humidity is your enemy
Avoid making these on a rainy or particularly humid day, as the sugar will pull moisture from the air and cause the meringues to turn tacky or collapse.
- Stand mixer with whisk attachment
- Large baking sheet
- Parchment paper
- Piping bag with a large star tip
- Rubber spatula
What goes in.
- 4large egg whites, room temperature
- 1 cupsuperfine sugar
- 1 tspwhite vinegar or lemon juice
- 1 tspcornstarch
Folding in the starch
Whisking the cornstarch and acid into the stiff peaks at the final moment acts as a stabilizer, ensuring the structural integrity of the nest during the long, gentle dehydration process.
The method.
Whip the whites
Beat egg whites on medium speed until soft, frothy peaks form.
Incorporate sugar
Increase speed and add the sugar one tablespoon at a time. Continue whipping until the meringue is thick, glossy, and holds very stiff peaks when you lift the whisk.
Stabilize
Gently fold in the vinegar and cornstarch using a rubber spatula until just combined.
Pipe the nests
Pipe circular nests onto parchment-lined sheets, building up the walls slightly to create a well in the center.
The slow bake
Place in a 225°F oven for 75 to 90 minutes. Do not open the door.
Cool in the oven
Turn the oven off and leave the meringues inside until completely cool, at least one hour. This prevents cracking from sudden temperature shifts.
Other turns to take.
Coffee Meringue
Fold in a teaspoon of instant espresso powder with the cornstarch.
Almond Meringue
Add a few drops of almond extract and sprinkle toasted slivered almonds over the nests before baking.
When it doesn't go to plan.
Ensure your mixing bowl is completely free of grease; even a trace of fat will prevent the whites from foaming.
If you lack superfine sugar, pulse granulated sugar in a food processor for thirty seconds.
Store cooled nests in an airtight container to keep them crisp.
The ones that keep coming up.
Why are my meringues weeping syrup?
This happens if the sugar was added too quickly or if the mixture was under-whipped.
How do I know they are finished?
The exterior should feel completely dry to the touch and sound hollow when you tap the bottom of the nest.
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