Best 9 Egg In Cheese Meringue Nest Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in the delightful symphony of flavors and textures with our egg in cheese meringue nest, a culinary masterpiece that combines the richness of cheese, the lightness of meringue, and the comfort of a warm egg nestled within. This recipe collection takes you on a culinary journey, offering variations of this classic dish to suit your taste preferences. From the traditional rendition to innovative twists, these recipes cater to both culinary enthusiasts and those seeking a comforting and delicious meal. Discover the secrets to achieving the perfect balance between crispy meringue, melted cheese, and a soft, runny egg yolk. Whether you prefer a savory or sweet treat, our selection of recipes will guide you in creating a dish that will tantalize your taste buds and leave you craving more. Get ready to embark on a culinary adventure as we explore the world of egg in cheese meringue nests.

Here are our top 9 tried and tested recipes!

MERINGUE NESTS



Meringue Nests image

Provided by Food Network Kitchen

Categories     dessert

Time 6h20m

Yield 8 nests

Number Of Ingredients 8

4 large egg whites, at room temperature
1/2 teaspoon cream of tartar
1/4 teaspoon salt
2 1/4 cups confectioners' sugar
8 ounces marscarpone
1/4 cup confectioners' sugar
1 cup cold heavy cream
Sugar pearls or sprinkles, for topping

Steps:

  • Position racks in the upper and lower thirds of the oven; preheat to 250 degrees F. Line 2 baking sheets with parchment paper.
  • Beat the egg whites, cream of tartar and salt in a large clean dry bowl with a mixer on medium speed until foamy. Increase the speed to medium high and beat until thick and opaque, about 1 more minute. Gradually add the confectioners' sugar, about 1/4 cup at a time, and beat until stiff shiny peaks form, about 5 more minutes.
  • Transfer the meringue to a pastry bag fitted with a large round tip. Pipe eight 3-inch disks on the baking sheets, then pipe around the edge of the disks to create 2-inch-high sides. Bake at 250 degrees F until dry and crisp, about 3 hours. Let cool completely on the baking sheets. Store in an airtight container in a dry place for up to 1 week.
  • For the filling, whisk the mascarpone with the confectioners' sugar, then whisk in the heavy cream until soft peaks form. Spoon into the meringue nests; top with sugar pearls.

MERINGUE NESTS



Meringue Nests image

These crunch meringue shells will have guests "oohing" and "aahing." Topped with your favorite fresh fruit, they're pretty served with a spring meal.-Taste of Home Cooking School, Greendale, Wisconsin

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 8 servings.

Number Of Ingredients 6

3 large egg whites
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
3/4 cup sugar
Fresh fruit such as sliced fresh strawberries, fresh raspberries, mandarin oranges or cubed fresh pineapple
Whipped cream and fresh mint leaves, optional

Steps:

  • Place egg whites in a large bowl; let stand at room temperature for 30 minutes. Beat the egg whites, vanilla and cream of tartar on medium speed until soft peaks form. Gradually beat in sugar, 1 tablespoon at a time, on high until stiff peaks form. , Drop meringue into 8 mounds on a parchment-lined baking sheet. Shape into 3-in. cups with the back of a spoon. Or place meringue mixture in pastry bag fitted with star tip. Pipe meringue onto parchment to form eight 3-in. cups., Bake at 275° for 45-50 minutes or until set and dry. Turn off oven and do not open door; leave meringues in oven for 1 hour. Fill with fruit. If desired, top with whipped cream and mint.

Nutrition Facts : Calories 81 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 21mg sodium, Carbohydrate 19g carbohydrate (19g sugars, Fiber 0 fiber), Protein 1g protein.

CLOUD EGGS



Cloud Eggs image

Cloud eggs (sometimes called egg nests) are fluffy bites of egg-filled delight made with just three ingredients! Beat egg whites, fold in grated cheese, tuck the yolk in the center, then bake.

Provided by Elise Bauer

Categories     Breakfast     Brunch     Breakfast     Easter     Egg

Time 20m

Yield 2

Number Of Ingredients 3

2 eggs
2 small pinches of salt (a pinch per egg)
1/4 cup grated cheese, such as Gruyere, Swiss, or Parmesan

Steps:

  • Preheat the oven and prep the baking sheet: Preheat the oven to 450°F (230°C) with a rack in the middle. Line a roasting pan, or baking sheet that can take high temperatures without warping, with parchment paper or Silpat.

Nutrition Facts : Calories 129 kcal, Carbohydrate 1 g, Cholesterol 200 mg, Fiber 0 g, Protein 10 g, SaturatedFat 4 g, Sodium 229 mg, Sugar 0 g, Fat 9 g, ServingSize Serves 2, UnsaturatedFat 0 g

MERINGUE EASTER NESTS



Meringue Easter Nests image

Usually the mother bird that builds the nest. With this no-fuss meringue recipe it easy for your children to create a cute little candy gift for Easter or Mother's Day. Also nice for spring tea parties and any kids party involving the outdoors

Provided by Stormy Stewart

Categories     Other Desserts

Time 1h40m

Number Of Ingredients 6

4 egg whites
1 tsp vanilla extract
1/2 tsp cream of tartar
1 c sugar
shredded coconut
candy eggs (jelly beans, chocolate, egg shaped malted milk balls) or a hand decorated egg

Steps:

  • 1. Preheat the oven to 250 degrees. Line two baking sheets with parchment paper (available at most grocery stores). In a mixing bowl, whip together the egg whites, cream of tartar and salt until soft peaks form.
  • 2. Then, slowly add the sugar, beating constantly until the mixture is glossy and stiff (another minute or so). Beat in the vanilla extract until just combined.
  • 3. Now you're ready to make the meringue nests. Spoon three mounds of the mixture onto each baking sheet. Use the bowl of the spoon to shape each mound into a 4-inch-wide circle with a 2-inch-deep depression in the center. Give your nests a lived-in look by sprinkling shredded coconut over each one.
  • 4. Bake for 1 hour and 15 minutes, or until the meringues are dry and the coconut has turned golden brown. Once cool, tuck one malted candy egg or jelly bean into the nest for each child in the family. Makes 6 nests.

EGG-SHAPED MERINGUE NESTS



Egg-Shaped Meringue Nests image

No, these aren't sunny-side-up eggs! They're light-as-air meringues filled with homemade lemon curd and sprinkled with poppy seeds -- they make a show-stopping Easter dessert.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Time 5h

Yield Makes 8

Number Of Ingredients 8

3 large egg whites, room temperature
1/2 teaspoon fresh lemon juice
1/4 teaspoon pure vanilla extract
1/2 cup superfine sugar
1 tablespoon cornstarch
1 teaspoon grated lemon zest
Lemon Curd for Meringue Nests
Poppy seeds, for sprinkling

Steps:

  • Preheat oven to 200 degrees. Draw eight 3-inch egg shapes on a piece of parchment. Place on a baking sheet, marked-side down.
  • Beat egg whites, lemon juice, and vanilla on medium-low until soft peaks form, about 4 minutes. Reduce speed to low and gradually add sugar. Increase speed to high and beat until stiff, glossy peaks form, about 3 minutes. Sift cornstarch over bowl and fold into whites with lemon zest.
  • Fit a pastry bag with a large fluted tip (such as Ateco #825) and fill bag with meringue. Secure corners of parchment to baking sheet with dabs of meringue. Pipe a border of meringue along the inside of an egg shape, then add an extra layer around perimeter to form a 1-inch collar. Pipe a dab of meringue in the center and smooth with the back of a spoon to create an indentation. Repeat with remaining egg shapes.
  • Bake 1 hour. Reduce heat to 175 degrees and bake until meringue has dried and is firm enough to pull off the baking sheet, 3 to 4 1/2 hours. Let cool completely before filling with curd and sprinkling with poppy seeds.

EGG IN CHEESE MERINGUE NEST



Egg in Cheese Meringue Nest image

A whimsically illustrated French children's book about cooking, called La cuisine est un jeu d'enfants, or "Cooking is Child's Play" has an intriguing recipe for "egg nest" or "nid d'oeuf". This is it. What a fabulous way to eat and egg!

Provided by Ambervim

Categories     Breakfast

Time 11m

Yield 2 serving(s)

Number Of Ingredients 3

2 eggs
1/4 teaspoon kosher salt
1/4 cup gruyere cheese, grated (or your choice, I like a sharp white cheddar with Parmesan)

Steps:

  • Preheat the oven to 450°F with a rack in the middle. Line a baking sheet that can take high temperatures without warping, with parchment paper or Silpat.
  • Separate the egg yolks from the whites. It helps if you are making more than one egg nest to keep each egg yolk in a separate prep bowl.
  • Place the egg whites in a very clean mixer bowl and add the salt. Beat the egg whites with a whisk attachment in a mixer (or using a hand mixer), starting on low speed and then slowly increasing to high speed, until stiff peaks form.
  • Gently fold in the grated Gruyere cheese, taking care not to deflate the egg whites.
  • Create two mounds of the egg white mixture on the lined baking sheet. Form the mounds so they look like nests, with indentations in the centers.
  • Place in the oven for 3 minutes.
  • After 3 minutes, open the oven, pull out the rack with the egg white nests, and gently add an egg yolk to the center of each nest.
  • Return the baking sheet to the oven and cook for 3 more minutes.
  • Serve immediately.

MERINGUE NESTS



Meringue Nests image

Categories     Sauce     Dessert     Side     Bake

Yield makes 8 meringue nests

Number Of Ingredients 5

4 large egg whites (about 1/2 cup, 125 ml), at room temperature
Pinch of salt
1/2 cup (100 g) granulated sugar
1/4 teaspoon vanilla extract
1/4 cup (35 g) confectioners' sugar

Steps:

  • Preheat the oven to 200°F (100°C).
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • In the bowl of an electric stand mixer, begin whipping the egg whites with the salt at medium speed until frothy.
  • Increase the speed of the mixer to medium-high and whip until the egg whites thicken and begin to hold their shape. Continue whipping the whites while adding the granulated sugar, 1 tablespoon at a time. Once the sugar's been added, add the vanilla and continue to whip for 2 minutes, until stiff and glossy.
  • Remove the mixer bowl from the stand and sift the confectioners' sugar over the meringue while simultaneously folding it in.
  • Divide the meringue into 8 portions, evenly spaced, on the baking sheet. (They'll all fit if you arrange 3 down each side lengthwise and 2 in the center.)
  • Take a spoon, dip it in water, tap off the excess, and make a hollow in the center of each meringue, like mashed potatoes in preparation for gravy.
  • Bake the meringues for 1 hour. Turn the oven off and continue to let the meringues dry out in the oven for 1 hour more.
  • The meringues are done when they feel dry and lift easily off the parchment paper or silicone baking mat.
  • Variations
  • Meringue nests lend themselves to many variations. Here are some of my favorites. Simply fold the additional ingredients into the meringue after adding in the confectioners' sugar.
  • Cinnamon: 1 tablespoon ground cinnamon
  • Coconut: 1/2 cup (40 g) dried shredded coconut, toasted
  • Cocoa Nib: 6 tablespoons (60 g) cocoa nibs
  • Coffee: 1 tablespoon best-quality instant coffee (crush the crystals into a fine powder with the back of a spoon first) or espresso powder
  • Chocolate: 3 tablespoons (21 g) unsweetened Dutch-process cocoa powder
  • Chocolate Chip: 1/2 cup (80 g) semisweet or bittersweet chocolate chips (regular or mini)
  • Chocolate-Chocolate Chip: 3 tablespoons (21 g) unsweetened Dutch-process cocoa powder and 1/3 cup (60 g) semisweet or bittersweet chocolate chips (regular or mini)
  • Green Tea and Black Sesame: 1 1/2 teaspoons matcha (green tea powder) and 2 tablespoons black sesame seeds
  • For Almond Meringue Nests: Replace the vanilla with 1/4 teaspoon almond extract, and press 2 tablespoons sliced almonds into the top of each meringue before baking.
  • Storage
  • Once cool, store the meringues in an absolutely airtight container until ready to serve. They can be made 1 week in advance.

MERINGUE EGGS



Meringue Eggs image

Whimsical bite-sized treats made of sweet meringue and zesty orange curd make an egg-cellent addition to any Easter spread.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes 2 dozen

Number Of Ingredients 7

4 large egg whites, room temperature
Pinch of salt
1 cup plus 2 tablespoons superfine sugar
1 teaspoon cornstarch
1 teaspoon white-wine vinegar
1 teaspoon pure vanilla extract
Orange Curd, for serving

Steps:

  • Preheat oven to 225 degrees. Using a 1 1/2-by-2-inch oval-shaped cutter, trace 12 oval shapes on each of two sheets of parchment paper with a pencil. Transfer parchment paper, pencil side down, to two baking sheets; set aside.
  • In the bowl of an electric mixer fitted with the whisk attachment, beat egg whites and salt together until glossy peaks form. With mixer running, add sugar, one tablespoon at a time, beating until meringue is stiff and glossy. Sprinkle in cornstarch, vinegar, and vanilla; mix until meringue is just combined.
  • Transfer meringue to a pastry bag fitted with a 1/2-inch round pastry tip. Pipe a dollop of meringue in the center of each oval on parchment paper. Pipe meringue around dollop twice, creating a well to hold filling. Repeat process until all eggs are created.
  • Transfer to oven and bake until meringue lifts off parchment paper easily, 1 hour to 1 hour and 15 minutes. Transfer to a wire rack; let cool completely. Fill cooled meringue eggs with orange curd; serve.

MERINGUE NEST CHEESECAKE WITH MINI EGGS



Meringue nest cheesecake with mini eggs image

The easiest Easter nest you'll ever make. This no-bake cheesecake comes complete with mini eggs and the traditional chenille chicks

Provided by Miriam Nice

Categories     Dessert

Time 15m

Number Of Ingredients 10

100g butter plus extra for greasing
14 chocolate digestives
397g can condensed milk
juice 2 lemons
280g cream cheese
25g toasted coconut flakes or white chocolate curls
3 meringues nests
9 mini eggs
hundreds and thousands
3 chenille chick (optional)

Steps:

  • Grease a 18cm loose bottomed round cake tin with a little butter and line with a circle of baking paper. Melt the butter in a large heatproof bowl in the microwave or in a medium sized pan over a low heat. Whiz the chocolate digestives in a food processor until reduced to fine crumbs then tip into the melted butter. Spoon the biscuit mixture into the base of the prepared tin - press down well with the back of a spoon.
  • In a large mixing bowl whisk together the rest of the cheesecake ingredients then pour into the tin. Smooth the top with a spatula then place in the fridge for at least 2 hrs or overnight.
  • When you're ready to serve carefully transfer the cheesecake to a serving plate or cake stand and sprinkle the top with coconut flakes - making a bigger mound in the centre then arrange the meringue nests on top. Fill the nests with mini eggs, extra sprinkling of coconut, hundreds & thousands and the fluffy chicks.

Nutrition Facts : Calories 429 calories, Fat 26 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 43 grams carbohydrates, Sugar 34 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.7 milligram of sodium

Tips:

  • Choose fresh eggs. Fresh eggs will give you a better meringue and nests.
  • Make sure the eggs are at room temperature. This will help the whites whip up more easily.
  • Use a clean bowl and whisk. Any grease or residue can prevent the whites from whipping up properly.
  • Whip the whites gradually, starting on low speed and increasing to high. This will help you achieve stiff peaks without overbeating the whites.
  • Add the sugar gradually, one tablespoon at a time. This will help prevent the meringue from becoming grainy.
  • Bake the nests at a low temperature (200°F) for a long time (1 hour). This will help them dry out and crisp up without browning.
  • Let the nests cool completely before filling them. Otherwise, the filling will melt and make the nests soggy.

Conclusion:

Egg in Cheese Meringue Nest is a delicious and versatile dessert that can be filled with a variety of sweet or savory fillings. Whether you're looking for a classic treat or something new and unique, these nests are sure to please. With a little planning and effort, you can create a beautiful and delicious dessert that will impress your friends and family.

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

    #15-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #for-1-or-2     #5-ingredients-or-less     #very-low-carbs     #breakfast     #eggs-dairy     #easy     #cheese     #eggs     #dietary     #high-calcium     #high-protein     #low-carb     #high-in-something     #low-in-something     #number-of-servings

Related Topics