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Swiss Meringue Nests

These nests are perfect holders for our Petit Mont Blancs.

  • Yield: Makes 3 cups

Source: Martha Stewart Weddings, Fall 2000


  • 3 egg whites
  • 3/4 cup sugar


  1. Heat oven to 200 degrees. Combine egg whites and sugar in bowl of electric mixer. Place bowl over pot of simmering water; whisk until mixture is hot to the touch and sugar is dissolved, about 3 minutes. Transfer bowl to mixer stand; using whisk attachment, beat mixture on medium-high until stiffened and cool, about 10 minutes.

  2. Immediately place meringue in a pastry bag fitted with a #18 star tip. Pipe 1 1/4-inch-diameter nests on parchment-lined baking pans. Bake 1 hour, or until dry and crisp. Cool completely, and store in an airtight container in a cool, dry place, up to 2 days.

Cook's Notes

Do not overbeat; doing so will cause air bubbles to form and weaken the structure of the meringue.


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