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Birds Nest Meringue Cookies

Materials

  • 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

Instructions

  • 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!