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Preheat oven to 175F (79C).
Whisk egg whites until foamy
Add cream of tartar and whisk on medium-high speed
Once soft peaks form, on medium low speed, slowly add sugar
Whisk on high speed until firm peaks, add vanilla extract
Check for stiff peaks
Assemble pan with 2-inch circles
Pipe circles with meringue
Pipe two circles on top to create a nest
Use the Dehydrate mode to dry the meringues overnight at 175F (79C).
Cool completely and fill with lemon curd topped with a candied citrus peel