Meringue nests make a perfect base to fill with your favorite fresh fruit or cake filling. These light meringues make a wonderful warm weather dessert when served with some vanilla whipped cream and summer berries.
5 egg whites, room temperature
Pinch cream of tartar
1-1/4 cup superfine granulated sugar
Wipe mixer bowl and whisk with lemon juice. Line baking sheets with parchment, prepare a large piping bag with a large open star tip, like a 1M, set aside.
Pre-heat oven to 175°F.
Whip egg whites on low until frothy, add cream of tartar.
Beat on medium high to soft peaks and sprinkle in sugar with the mixer on.
Increase mixer to high and beat until stiff peaks form.
Fill piping bag with meringue.
Pipe 2-3-inch rosettes on parchment lined baking sheet, pipe a a ring on top of the outer edge of rosette.
Bake until meringues are dry, approximately 90 minutes. Do not brown.
Turn heat off and leave meringues in the oven to cool.
Fill cooled nests with fresh fruit, lemon curd, buttercream or whipped cream for a light summer treat.