• 180 grams (6.3 ounces) egg whites
  • 350 grams (12.3 ounces) powdered sugar
  • 1 teaspoon lemon juice (5 milliliters)
  • 1 tablespoon cornstarch (8 grams)

The cream

  • 400 grams (14.1 ounces) cream cheese
  • 200 milliliters (0.85 cup) whipping cream
  • 70 grams (2.5 ounces) powdered sugar


  • M&M's, marzipan eggs, or chocolate eggs for decoration


  • Mixing Bowls

    Make sure to use clean and dry bowls free of any grease to achieve the best results with your meringue.

  • Electric Mixer

    A stand mixer or hand mixer will make whipping the egg whites to stiff peaks a breeze.

  • Pastry Bag with Star Nozzle

    For beautifully piped nests, use a pastry bag with a star nozzle, but a simple plastic bag with a cut corner works in a pinch.

  • Baking Sheet and Parchment Paper

    Ensure the meringues don't stick by lining your baking sheet with parchment paper.

  • Spatula

    A flexible spatula helps in evenly spreading the cream cheese mixture.


Step 1

1. Place the egg whites in a clean and dry container. Ensure no yolk gets into the whites.

Step 2

Tip: Use a separate bowl to separate each egg white to avoid contamination from yolk.

Step 3

2. Add the powdered sugar and lemon juice, and whip with a mixer at high speed for about 10 minutes.

Step 4

Tip: Ensure the mixing bowl and beaters are free of oil or grease for optimal meringue results.

Step 5

3. When the mixture becomes thick and homogeneous, add the cornstarch. Continue whipping until stable peaks form.

Step 6

Tip: Stable peaks are achieved when the meringue holds its shape when the mixer is lifted.

Step 7

4. Transfer the meringue mixture into a pastry bag fitted with a 'Star' nozzle. Alternatively, you can spread it with a spoon or use a bag with a cut corner.

Step 8

Tip: Use a steady hand to pipe for more uniform nests.

Step 9

5. Pipe the nests onto a baking sheet lined with parchment paper.

Step 10

Tip: Make sure the nests have a well-defined center for holding the cream later.

Step 11

6. Bake the meringue in a preheated oven at 212°F (100°C) for 60-90 minutes. The cooking time depends on the size of the meringue and your oven.

Step 12

Tip: If the meringue changes color, rises, oozes, or cracks, reduce the temperature.

Step 13

7. The meringue nests should easily lift off the parchment when done but should still have a soft center.

Step 14

Tip: Allow meringue to cool completely in the oven with the door slightly ajar.

Step 15

8. Whip all the cream components together until combined.

Step 16

Tip: Chill the mixing bowl and beaters for better cream whipping results.

Step 17

9. Fill the cooled meringue nests with the cream and decorate with M&M's, marzipan eggs, or chocolate eggs.

Step 18

Tip: Serve immediately to maintain the texture contrast between the crispy meringue and the creamy filling.


Serve these meringue nests as an impressive centerpiece at your next gathering. Arrange them on a stylish platter and garnish with fresh fruits, edible flowers, or a drizzle of caramel for an extra touch of elegance. These nests are also a hit at birthday parties, easily customizable with colorful candies or themed decorations. If you're hosting a brunch, pair the nests with a selection of teas or a refreshing mimosa to elevate the experience. For an extra burst of flavor, you can experiment with different fillings like lemon curd or berry compote—sky's the limit for your creativity!


For a gluten-free version, simply ensure all your ingredients are certified gluten-free, especially the cornstarch. To make this recipe vegan, use aquafaba (the liquid from a can of chickpeas) as a substitute for egg whites. Replace the cream cheese with a vegan cream cheese alternative and the whipping cream with coconut cream. With these substitutions, everyone, regardless of their dietary restrictions, can enjoy these delightful meringue nests!


  • Why did my meringue nests turn brown?

    When meringues brown, it typically means the oven temperature was too high. Try reducing the oven temperature for the next batch.

  • How do I prevent my meringue from cracking?

    To avoid cracking, ensure your meringues are baked at a low enough temperature and cooled gradually in the oven after turning it off.

  • Can I make the meringue nests ahead of time?

    Yes, you can bake the meringue nests a day in advance and store them in an airtight container until you're ready to fill them.

  • How can I make sure my egg whites reach stiff peaks?

    Start whipping on medium speed until they become foamy, then gradually increase to high speed while slowly adding in the sugar to achieve stiff peaks.

  • Can I add flavors to the meringue?

    Yes, you can add a few drops of vanilla extract, almond extract, or other flavorings to the meringue for a delicious twist.

  • What's the best way to store leftover meringue nests?

    Store leftover meringue nests in an airtight container at room temperature for up to three days, ensuring they retain their crisp texture.

Nutrition facts

Easter meringue nests
Recipe Yield:8 servings
Calories:Approximate calories per serving
Calories (Min - Max):350 - 400
Total Fat:18g
Saturated Fat:11g
Total Carbohydrate:48g
Total Sugars:46g