These sweet, almond nests are the perfect bowls for a sorbet or ice cream treat this Easter.
How To Make Jelly Bean-Studded Meringue Nests
A meringue nest adorned with Jelly Belly jelly beans served alongside with a mango sherbet, perfect for this festive Easter season.
Prep:
20 mins
Cook:
2 hrs 30 mins
Total:
2 hrs 50 mins
Ingredients
- 4 oz. assorted Jelly Belly jelly beans, cotton candy, berry blue, lemon drop, island punch, lemon lime
- 6 egg whites
- pinch salt
- 1 1/2 tsp. cream of tartar
- 1/2 tsp. almond extract
- 1 1/2 cup sugar
- Mango sorbet , or sherbet
Instructions
- Preheat oven to 170° F.
- Line baking sheet with parchment paper.
- Using round cookie cutter or small can, trace the outline of a 4-inch circle, for 8 to 10 circles. Set aside.
- In clean, dry mixing bowl of electric mixer, beat egg whites, salt and cream of tartar until soft peaks form.
- With mixer running, add almond extract and gradually add sugar.
- Beat until stiff and glossy.
- Spoon meringue about 3/4 cup at a time onto parchment-lined baking sheet, using tracing lines as guides for size.
- With large spoon make indentation in each meringue mound to form nests.
- Gently press jelly beans into sides of meringues.
- Bake 2 1/2 hours, or until hard.
- Just before serving, fill meringue nests with small scoop of sorbet or sherbet; serve immediately.
Nutrition
- Sugar: 38g
- :
- Calcium: 1mg
- Calories: 171kcal
- Carbohydrates: 41g
- Fat: 1g
- Iron: 1mg
- Potassium: 156mg
- Protein: 2g
- Sodium: 36mg
Share your thoughts on this delightful Jelly Bean-Studded Meringue Nests recipe in the Baking and Desserts forum section and let us know how your creations turned out!
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