Mini Meringue Nests

   Years ago one of sisters made these mini pavlovas for an Easter Feaster dessert. What? Does no one else call it that? Well, anyway, I loved them, and have been making them ever since. They are (relatively) simple, are gluten free, and are honestly always a crowd pleaser. Even people who don't generally like dessert will eat one of these. And like it. And eat a second one. 

Mini Meringue Nests (Pavlova)

Ingredients:

For the Meringues:

• 3 egg whites
  
• 3/4 cup plus 2 tablespoons sugar
• 1/2 teaspoon cornstarch

For the filling:

• You'll want a custard, or pudding for the nests. You can make some, or buy them (but making them in this case is economical because custards and puddings use egg yolks, of which you will now have a few!). Here's my pudding from last week that I used in my nests. 
• Fresh fruit of your choice
• Whipped cream (optional)
• Shaved chocolate (if you wanna)

Method:

1. Preheat oven to 150°F. Line 2 large baking sheets with parchment paper. If you want your circles to be the exact same size, you can use a bowl or cup that is 3 inches around, and trace 5 on each baking sheet. Then, flip the sheet over so the marks are on the bottom. 
   
2. In a large metal bowl, whisk egg whites until frothy. Gradually whisk in sugar, then cornstarch. 
3. Set bowl over saucepan of simmering water. Continue whisking for about 5-7 minutes, until the mixture is warm/hot, and the sugar is dissolved (stick your pointer finger in, and rub it together with your thumb to feel if the sugar is dissolved).
4. Remove bowl from heat and, using electric mixer, beat at moderately high speed until mixture cools and holds stiff peaks, 5 to 7 minutes. Transfer to pastry bag fitted with large star tip.
5. Starting at center and working in spiral outward, pipe meringue into a circle, or trace onto pre-drawn circles. Pipe second layer in ring around edge to form outer wall. Continue doing this until you have 5 nests per sheet. 
6. Bake meringues until dry on outside but still soft inside, about 3 hours. 
7. Transfer pan to rack and cool 5 minutes. Peel meringues from parchment and cool completely on rack. 

   Meringues can be made ahead and stored in airtight container in dry, cool place up to 2 weeks or frozen in airtight container up to 3 months. 

   There you have it. Lovely little nests that you could make tonight to have ready for Easter weekend (if you need a dessert for any gathering you are having or going to). Just sayin'. 
   I hope everyone had a great weekend. Saturday was the kind of spring day that begged for the windows to be opened and for a spring cleaning to be done. And I done 'er. We spent time with some friends on Sunday which was really nice (thanks friend!). Our basement stopped flooding (hazaa!), and our Hydro stayed on during a beautiful (noisy!) storm last night (double hazaa!). I did wake up literally screaming out loud though last night.  
   I swore something smashed downstairs, but I was too chicken to see if it was for real, or if I had been having a bad dream. Well, it was for real!...I found my beautiful little shelf with my lovely tiny bottles and other nice things on the floor, bottles smashed everywhere, the tea cup broken, and there is a strange flapping/struggling sound coming from behind my fridge that I am not crazy excited about investigating.   
   Oh boy....here's to Monday!