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1
Preheat the oven to 200F (100C).
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Line a baking sheet with parchment paper or a silicone baking mat.
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In the bowl of an electric stand mixer, begin whipping the egg whites with the salt at medium speed until frothy.
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Increase the speed of the mixer to medium-high and whip until the egg whites thicken and begin to hold their shape.
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Continue whipping the whites while adding the granulated sugar, 1 tablespoon at a time.
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Once the sugars been added, add the vanilla and continue to whip for 2 minutes, until stiff and glossy.
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Remove the mixer bowl from the stand and sift the confectioners sugar over the meringue while simultaneously folding it in.
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8
Divide the meringue into 8 portions, evenly spaced, on the baking sheet.
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(Theyll all fit if you arrange 3 down each side lengthwise and 2 in the center.)
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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.
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Bake the meringues for 1 hour.
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Turn the oven off and continue to let the meringues dry out in the oven for 1 hour more.
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The meringues are done when they feel dry and lift easily off the parchment paper or silicone baking mat.
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14
Meringue nests lend themselves to many variations.
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15
Here are some of my favorites.
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Simply fold the additional ingredients into the meringue after adding in the confectioners sugar.
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Cinnamon: 1 tablespoon ground cinnamon
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Coconut: 1/2 cup (40 g) dried shredded coconut, toasted
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Cocoa Nib: 6 tablespoons (60 g) cocoa nibs
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Coffee: 1 tablespoon best-quality instant coffee (crush the crystals into a fine powder with the back of a spoon first) or espresso powder
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Chocolate: 3 tablespoons (21 g) unsweetened Dutch-process cocoa powder
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Chocolate Chip: 1/2 cup (80 g) semisweet or bittersweet chocolate chips (regular or mini)
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ChocolateChocolate Chip: 3 tablespoons (21 g) unsweetened Dutch-process cocoa powder and 1/3 cup (60 g) semisweet or bittersweet chocolate chips (regular or mini)
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Green Tea and Black Sesame: 1 1/2 teaspoons matcha (green tea powder) and 2 tablespoons black sesame seeds
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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.
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Once cool, store the meringues in an absolutely airtight container until ready to serve.
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They can be made 1 week in advance.
