Colorful Meringue Nests with Lemon Curd

Ingredients

For the Meringue Nests:

4 large egg whites (room temperature)

1 cup (200g) granulated sugar

½ teaspoon cream of tartar (or 1 teaspoon lemon juice)

1 teaspoon vanilla extract

Gel food coloring (pink, blue, or your choice)

For the Lemon Curd:

3 large egg yolks

½ cup (100g) granulated sugar

¼ cup (60ml) fresh lemon juice

2 tablespoons unsalted butter

1 teaspoon lemon zest

For Topping:

Fresh berries (raspberries, blueberries, blackberries)

Mint leaves (optional)

Crushed nuts or coconut flakes (optional)

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Instructions

Make the Meringue Nests:

1. Preheat the oven to 225°F (110°C) and line a baking sheet with parchment paper.

2. In a clean, dry bowl, whisk the egg whites using an electric mixer on medium speed until foamy. Add the cream of tartar and continue beating.

3. Gradually add the sugar, one spoonful at a time, while beating at high speed. Continue until the meringue is glossy and holds stiff peaks.

4. Mix in vanilla extract and gently fold in food coloring.

5. Transfer the meringue into a piping bag with a star tip. Pipe nest shapes onto the parchment paper.

6. Bake for 90 minutes, then turn off the oven and let them cool inside with the door slightly open.

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Make the Lemon Curd:

1. In a heatproof bowl, whisk together egg yolks, sugar, and lemon juice.

2. Place over a pot of simmering water (double boiler method) and whisk constantly until thickened (about 10 minutes).

3. Remove from heat and stir in butter and lemon zest.

4. Cover with plastic wrap (touching the surface) and chill until ready to use.

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Assemble the Nests:

1. Spoon or pipe lemon curd into the center of each meringue nest.

2. Top with fresh berries, mint leaves, and optional crushed nuts or coconut flakes.

3. Serve immediately or store in an airtight container.

Enjoy your beautiful, crispy, and fruity meringue nests! Let me know if you need any variations or tips.