Side Pannel
Lemon Meringue Pie Bites
Ingredients List
- Meringue Nests
- 4 egg whites {from large eggs; at room temperature}
- ½ tsp cream of tartar
- 1 cup granulated sugar
- Lemon Meringue Pie Bites
- 2 cups of lemon curd {see below for recipe recommendation}
Directions
Meringue Nests
1. Pre-heat oven to 300°F. Line two cookie sheets with parchment paper or baking mats, set aside.
2. In a clean, dry stand mixer bowl, beat eggs on high until they become frothy and form soft peaks {that slowly sink back into the bowl; takes around one minute}.
3. Add the cream of tartar, then begin adding the sugar by the tablespoon, while continuing to beat on high. Go slowly; this part may take 5-10 minutes of continuous beating/adding sugar. Make sure to scrape the sides of the bowl to get all sugar.
4. When mixture has formed stiff peaks {see photo of stand whisk above if you are wondering what a stiff peak looks like}, fill a piping bag fitted with a Wilton number 21 tip.
5. Going slowly, pipe a 3-5 cm circle on the parchment-lined baking sheets. Without lifting the tip, do the second and third layers around the outside of the circle, forming a mini nest.
6. Bake for 20 minutes at 300°F, reduce the temperature to 250°F and continue baking another 15 minutes. Turn oven off, open oven door slightly, and allow to cool for one hour in the oven.
7. Lemon Meringue Pie Bites
8. Spoon lemon curd into the 'nest' and serve immediately.
9. Nests and lemon curd can be stored separately for several days.
1. Pre-heat oven to 300°F. Line two cookie sheets with parchment paper or baking mats, set aside.
2. In a clean, dry stand mixer bowl, beat eggs on high until they become frothy and form soft peaks {that slowly sink back into the bowl; takes around one minute}.
3. Add the cream of tartar, then begin adding the sugar by the tablespoon, while continuing to beat on high. Go slowly; this part may take 5-10 minutes of continuous beating/adding sugar. Make sure to scrape the sides of the bowl to get all sugar.
4. When mixture has formed stiff peaks {see photo of stand whisk above if you are wondering what a stiff peak looks like}, fill a piping bag fitted with a Wilton number 21 tip.
5. Going slowly, pipe a 3-5 cm circle on the parchment-lined baking sheets. Without lifting the tip, do the second and third layers around the outside of the circle, forming a mini nest.
6. Bake for 20 minutes at 300°F, reduce the temperature to 250°F and continue baking another 15 minutes. Turn oven off, open oven door slightly, and allow to cool for one hour in the oven.
7. Lemon Meringue Pie Bites
8. Spoon lemon curd into the 'nest' and serve immediately.
9. Nests and lemon curd can be stored separately for several days.
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