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Light Lemon Easter Nest Meringue Cookies Recipe Easy Homemade with Chocolate Eggs

Light Lemon Easter Nest Meringue Cookies - featured image
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These airy lemon-scented meringue nests are crisp on the outside with a tender bite inside, featuring a delightful surprise of mini chocolate eggs nestled in the center. Perfect for Easter and spring celebrations, they are easy to make and fun to share.

Ingredients

Scale
  • 4 large egg whites, at room temperature
  • 1 cup (200 g) granulated sugar
  • Zest of 1 lemon
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon cornstarch
  • 1 teaspoon vanilla extract
  • Pinch of salt
  • About 24 mini chocolate eggs (milk, dark, or white chocolate)

Instructions

  1. Preheat your oven to 225°F (110°C) and line two baking sheets with parchment paper or silicone mats.
  2. Ensure mixing bowl and beaters are clean and dry. Separate 4 large egg whites carefully, avoiding any yolk.
  3. Beat egg whites on medium speed until foamy, about 1-2 minutes. Add a pinch of salt.
  4. Increase mixer speed to high and slowly add sugar, about 1 tablespoon at a time, beating until stiff peaks form and mixture is smooth, about 5-7 minutes.
  5. Gently fold in lemon zest, lemon juice, vanilla extract, and cornstarch using a spatula without deflating the meringue.
  6. Using two spoons or a small offset spatula, dollop spoonfuls of meringue onto baking sheets to make about 12 nests (6 per sheet). Create a small well in the center of each nest.
  7. Bake for 60-75 minutes until dry and crisp on the outside but slightly soft inside. Turn off oven and leave meringues inside for another 30 minutes to dry fully.
  8. Remove from oven and cool on baking sheets for 15 minutes. Transfer nests carefully to a serving plate or storage container.
  9. Just before serving, nestle 2 mini chocolate eggs into the center of each meringue nest.

Notes

Use room temperature egg whites for better volume. Add sugar slowly to avoid graininess. Bake at low temperature to prevent browning or cracking. Avoid baking on humid days for best results. Add chocolate eggs after baking to prevent melting. Store meringues in airtight container at room temperature for up to 3 days; freeze without chocolate eggs for up to 2 weeks.

Nutrition

Keywords: lemon meringue cookies, Easter cookies, meringue nests, chocolate eggs, spring dessert, easy baking, light cookies

Find it online: https://goldensimmer.com/light-lemon-easter-nest-meringue-cookies-recipe-easy-homemade-with-chocolate-eggs/