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
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.
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.