Mini Meringue Nests

clock 20 minutes + 30 minutes bowl Serves 24


  • Few drops of pink food colouring
  • Butter, for greasing
  • 2 egg whites
  • 1/4 cup caster sugar
  • 1/4 cup shredded coconut, toasted
  • 3/4 cup cream, whipped
  • 24 sugar-coated mini Easter eggs
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  • 1. Preheat oven to 120°C. Grease and line two baking trays.

  • 2. In a small, clean bowl, beat egg whites with an electric mixer until soft peaks form. Add sugar 1 tablespoon at a time, beating until it dissolves and foam is stiff and glossy. Add food colouring and beat to combine.

  • 3. Spoon level tablespoonfuls of mixture onto prepared trays to form 24 nests.

  • 4. Bake for 30 minutes. Turn oven off and leave meringues in oven overnight, with the door ajar, to let the nests fully dry out.

  • 5. To serve, sprinkle coconut over a large platter and place nests on top. Spoon teaspoons of cream onto each nest and place eggs

  • on top.

  • Tip:

  • The meringue nests can be made in advance and stored in an airtight container. Fill with cream just before serving.


  • • Energy 265Kj • Protein 1g • Total Fat 5g • Saturated Fat 3g • Carbohydrates 5g • Sugars 5g • Sodium 9mg

  • Dietary and nutritional info supplied by NZ Nutrition Foundation.

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