Meringue Nests with Jelly Beans
Author: Betsy Cohen
Prep time: 15 mins
Cook time: 90 mins
Total time: 1 hour 45 mins
  • 3 egg whites, room temperature
  • ¼ teaspoon cream of tartar
  • ½ teaspoon vanilla extract
  • ¾ cup sugar
  • jelly beans
  1. For the meringue nests:
  2. Preheat oven to 225°. Line two baking sheets with parchment paper and set aside.
  3. Place egg whites and cream of tartar into large mixing bowl fitted with whisk attachment. Beat on medium speed until soft peaks form. Add vanilla followed by sugar, 1 tablespoon at a time.
  4. Beat on high speed until stiff and shiny, about 3 minutes, scraping down the bowl as needed.
  5. Cut a corner off large plastic freezer bag and insert large round tip into bag. Transfer meringue to bag and seal, releasing the air as you do this.
  6. Pipe nests onto parchment paper. Pipe working from the center of each nest to the outside and then build up the sides. Do this in one continuous motion. The size may vary from nest to nest.
  7. Bake in 225° oven for 90 minutes. Remove from oven and cool completely.
  8. Fill with jelly beans.
  9. Betsy's tidbits:
  10. If you prefer to have uniformed nests, trace circles onto the parchment paper before piping and work within each circle.
  11. Miniature wrapped chocolate eggs may be substituted for jelly beans.
Recipe by Desserts Required at