Make these gorgeous birds nest meringue cookies for an Easter or spring treat! They are delicious and SO cute! Your guests will go nuts for them.
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Birds Nest Meringue Cookies
- 2 eggs room temperature
- ¼ tsp lemon juice
- ½ cup granulated sugar
- ½ stick butter softened
- 1 cup confectioners’ sugar
- 1 tbsp cocoa powder
- 1-2 tbsp milk
- Candied Easter eggs
- Line a baking sheet with parchment paper and set aside. Preheat your oven to 200 degrees F.
- Separate your eggs and pour the egg whites into a bowl (you will only need the egg whites for this recipe).
- Using an electric mixer, start beating egg whites on slow.
- Add ¼ tsp lemon juice as the egg whites mix.
- Increase the speed of your mixer and slowly add granulated sugar. Gradually increase speed to high.
- Beat the egg white mixture until it is white and forms stiff peaks. This should take about 10 to 15 minutes.
- Once the meringue mixture is done, scoop it into a piping bag, with Wilton’s 1M tip attached.
- Pipe out circular rosettes onto your lined baking sheet, about 2 inches in diameter.
- Once your rosettes are piped out, pipe out a second layer around the circumference of each rosette. This will leave a hollowed center to put your buttercream and candied eggs.
- Bake the meringue for 2 hours.
- Once the 2 hours are up, turn off the heat and let sit in the oven for 35 to 40 minutes.
- Remove from oven and place on wire rack.
- Using an electric mixer, beat together butter, confectioners’ sugar, cocoa powder and milk.
- The chocolate buttercream is ready once the ingredients are completely combined, smooth and for semi-stiff peaks.
- Scoop the buttercream into a piping bag, with Wilton’s icing tip #233 attached.
- Frost the center of each meringue. Add 2-3 candied eggs on top.
- Serve and enjoy!
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