Coconut Meringue Nests Recipe
One thing I love to do is decorate my table with pretty, edible treats. That way after dinner you can eat the centerpieces – that must be eco-friendly as well as fun! And you are killing two birds with one stone – decoration and dessert all in one!
These pretty little Coconut Meringue Nests make a great addition to your Easter table. They can be filled with chocolate eggs, gluten free jelly beans, fresh fruit, pudding, truffles … whatever your heart desires.
If you celebrate Easter, I wish you a happy and joyous one. May your day be filled with family, friends, and fun and may the weather be nice!
Recipe notes: Eggs are easier to separate when cold but the whites whip up much more easily when they are at room temperature. I separate my eggs cold then let the whites sit in the mixing bowl for about 15 minutes before whipping. I like to use Wholesome Sweeteners organic sugar in my meringues, make sure you whip your whites until frothy before adding the sugar then gradually add the sugar with the mixer running. Humidity can play a role in meringue making. If you try these on a humid day, turn off the heat in the oven once the meringues are done and let them stay in the oven – it will help keep them nice and crisp.
What to do with those unused egg yolks? You can store them in the fridge but they tend to dry out quickly, so for proper storage try to keep the yolks whole, place them in a container with water, cover the container and refrigerate for up to two days. To use, simply remove the whole yolks from the water with a slotted spoon.
Coconut Meringue Nests Recipe
- 4 large egg whites at room temperature
- ¼ teaspoon cream of tartar
- 1/8 teaspoon kosher salt
- 1 cup organic sugar
- 2 teaspoons pure vanilla extract
- 1 cup dried coconut flakes use divided
- Preheat oven to 250 degrees. Line two baking sheets with parchment paper.
- Beat the egg whites with the cream of tartar and salt on low speed with an electric mixer until combined. Turn the mixer to high and beat until very frothy. With the mixer running, gradually add the sugar – about a tablespoon at a time. Beat until stiff peaks form. Beat in the vanilla and half the coconut.
- Spoon five mounds of the egg whites onto each prepared baking sheet. With the back of a spoon, create a depression in the center of each mound about two inches deep. Sprinkle the rest of the coconut over the meringues.
- Bake for 1¼ to 1½ hours or until the meringues are dry and the coconut golden brown. Let cool on the parchment then peel off to serve.
- Fill with candies, chocolate eggs, fruit – anything you like.
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