Jelly Bean-Studded Meringue Nests Recipe

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.

  • 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)
  1. Preheat oven to 170° F.
  2. Line baking sheet with parchment paper.
  3. Using round cookie cutter or small can, trace the outline of a 4-inch circle, for 8 to 10 circles. Set aside.
  4. In clean, dry mixing bowl of electric mixer, beat egg whites, salt and cream of tartar until soft peaks form.
  5. With mixer running, add almond extract and gradually add sugar.
  6. Beat until stiff and glossy.
  7. Spoon meringue about 3/4 cup at a time onto parchment-lined baking sheet, using tracing lines as guides for size.
  8. With large spoon make indentation in each meringue mound to form nests.
  9. Gently press jelly beans into sides of meringues.
  10. Bake 2 1/2 hours, or until hard.
  11. Just before serving, fill meringue nests with small scoop of sorbet or sherbet; serve immediately.

How To Make Jelly Bean-Studded Meringue Nests

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A meringue nest adorned with Jelly Belly jelly beans served alongside with a mango sherbet, perfect for this festive Easter season.

Preparation: 20 mins
Cooking: 2 hrs 30 mins
Total: 2 hrs 50 mins
Makes:

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

  1. Preheat oven to 170° F.
  2. Line baking sheet with parchment paper.
  3. Using round cookie cutter or small can, trace the outline of a 4-inch circle, for 8 to 10 circles. Set aside.
  4. In clean, dry mixing bowl of electric mixer, beat egg whites, salt and cream of tartar until soft peaks form.
  5. With mixer running, add almond extract and gradually add sugar.
  6. Beat until stiff and glossy.
  7. Spoon meringue about 3/4 cup at a time onto parchment-lined baking sheet, using tracing lines as guides for size.
  8. With large spoon make indentation in each meringue mound to form nests.
  9. Gently press jelly beans into sides of meringues.
  10. Bake 2 1/2 hours, or until hard.
  11. Just before serving, fill meringue nests with small scoop of sorbet or sherbet; serve immediately.

Nutrition

  • Calcium: 1mg
  • Calories: 171kcal
  • Carbohydrates: 41g
  • Fat: 1g
  • Iron: 1mg
  • Potassium: 156mg
  • Protein: 2g
  • Sodium: 36mg
  • Sugar: 38g
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