Meringue Lyrebird Nests

You don’t need eggs to make delicious meringues – aquafaba does the job wonderfully. For a whimsical dinner party dessert, try making the dry meringue ahead of time (store in an airtight container) and adding toppings just before serving.


  • ½ cup aquafaba
  • ¾ cup caster sugar
  • 3 tsp blue food dye
  • Blueberries and coconut whipped cream, to serve

Here’s what you do.

  1. Preheat oven to 120 degrees Celsius. Line a baking tray with grease-proof paper.
  2. Whisk aquafaba for 15 minutes or until it forms soft peaks. We recommend using an electric mixer and a glass bowl. Note that it is extremely difficult to over-whisk aquafaba (unlike eggs, which are traditionally used in meringue). You’ll know it’s ready if it stays put when the bowl is inverted.
  3. Continue whisking as you gradually pour in sugar – be sure to add it slowly, ideally spoon by spoon. Mixture should end up thick, firm, glossy and sticky.
  4. Coat the inside of a ziplock bag with your colouring agent, then spoon in meringue mixture. Snip off one of the bottom corners to create a piping bag.
  5. Pipe mixture onto tray into rough ‘nest’ formations.
  6. Bake for 90 minutes, then turn off heat and keep in oven for an additional 15 minutes.
  7. To serve, spoon coconut whipped cream into nest and top with blueberries.