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How to Make Meringue Nests

How to Make Meringue Nests

Made with egg whites, caster sugar and a little bit of vanilla extract, these meringue nests require only basic kitchen equipment and ingredients, meaning you can whip up a few of these nests in no time. Served with whipped cream and mixed berries (of your choosing!), these delightful nests have a sweet yet refreshing flavour that is perfect for the warmer seasons. They’re especially popular at garden parties, but you can serve them at any time of year and still guarantee happy tummies!

Prep & Cooking Time: Approx. 1 hour 30 minutes

  • Makes 18 meringues


  • 4 Egg Whites
  • 225g of Caster Sugar
  • 1tsp of Vanilla Extract
  • 500ml of Whipping Cream
  • Mixed Berries (fresh or frozen)




  1. Preheat your oven to 140°C (120°C fan or gas mark 1). Line a baking tray with baking paper and prepare a piping bag with a piping nozzle.
  2. In a mixing bowl, whisk the egg whites until they become stiff using either a hand whisk or an electric whisk.
  3. Pour half of the caster sugar and 1 tsp of vanilla extract into the stiffened egg whites, and then whisk them until they become firm and shiny. Pour in the rest of the sugar and whisk the meringue again until it’s thick, firm and shiny.
  4. Using a spoon, transfer the meringue into the prepared piping bag. Make sure you push any air out of the top of the bag and twist the end tightly, ensuring you have a firm grip on the bag. Pipe the meringue nests directly onto the pre-lined baking trays; they need to be roughly 6cm in size and 2 to 3 layers high. Make sure you leave plenty of space between each one to allow them to expand when baking.
  5. Bake the meringues in the oven for 1 hour. They should be baked at 140°C (120°C fan or gas mark 1) for the first 30 minutes, and then at 120°C (100°C fan or ½ gas mark) for the final 30 minutes. Once baked, leave the meringues on a wire rack to cool completely.
  6. Pour the whipping cream into a mixing bowl. Using either a hand whisk or an electric whisk, whisk the cream until it is thick and completely whipped.
  7. Spoon or pipe the whipped cream into the nests, and then top the nests with fresh or frozen berries. If you aren’t serving your meringues straight away, you can keep them for up to one week in an airtight container.
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