Classic Meringue Nests
Making these requires patience, as the oven works to evaporate moisture rather than brown the proteins. When the whites hold their shape like carved stone and the centers feel hollow, they are finished.
Watch your bowl cleanliness.
Even a trace of yolk or grease will stop the egg whites from holding air. Use a stainless steel or glass bowl wiped with a dash of lemon juice before you begin.
- stand mixer or hand beater
- large metal or glass bowl
- baking sheet
- parchment paper
- piping bag with a large star tip
What goes in.
- 4large egg whites, at room temperature
- 1 cupsuperfine (caster) sugar
- 1/2 tspcream of tartar
- 1 tspvanilla extract
Checking the sugar dissolution
Rub a small amount of the meringue between your thumb and forefinger; if it feels gritty, the sugar has not yet dissolved. Continue whipping until the texture is smooth and feels like heavy cream.
The method.
Preheat and prepare
Set your oven to 225°F (105°C). Line a heavy baking sheet with parchment paper.
Whip to foam
Beat the egg whites and cream of tartar on medium speed until they reach soft, billowing peaks.
Incorporate sugar
Increase speed to medium-high. Add the sugar one tablespoon at a time, allowing each addition to fully incorporate before adding the next. Continue until the peaks are stiff, glossy, and hold their shape firmly.
Pipe the nests
Transfer the mixture to a piping bag. Pipe 3-inch circles onto the parchment, then pipe two additional rings on top of the edges to create a wall and a well in the center.
Dry the meringues
Place in the oven for 75 to 90 minutes. Do not open the door. Turn the oven off and leave the meringues inside to cool completely for at least 2 hours, or until the oven is cold.
Other turns to take.
Chocolate Swirl
Gently fold in a tablespoon of high-quality cocoa powder or melted dark chocolate just before piping.
Citrus Infused
Replace the vanilla extract with the finely grated zest of one lemon or lime for a brighter finish.
When it doesn't go to plan.
Avoid making meringues on a humid or rainy day, as the sugar absorbs moisture from the air and prevents them from crisping.
If you lack superfine sugar, pulse standard granulated sugar in a food processor for thirty seconds.
Store cooled meringues in an airtight container immediately to keep them from turning chewy.
The ones that keep coming up.
How do I know if they are truly done?
A finished meringue should lift off the parchment paper without leaving any residue behind. If it sticks, the bottom is still too moist.
Why did my meringues crack?
Cracking usually happens if the oven temperature is too high or if they are cooled too rapidly. Keep the oven door shut until the meringues have cooled to room temperature.
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