Preheat oven to 300 Deg.F (150 Deg.C)

Line two baking sheet pans with wax paper or baking mats.

In a clean and dry mixer whip the egg whites on high until they become frothy and form high peaks. Doesn’t take long.

Add the cream of tartar and continue beating on high while adding a tablespoon of castor sugar slowly and  continue beating until all is added. This can take up to 10 minutes.

When mixture has formed stiff peaks, you can then fill a piping bag with the mixture.

Then pipe slowly a 3 -5 cm egg white, then start around that and pipe up until a required form is done. (a mini nest)All in one action.

Bake for 10 minutes at 300 Deg.F (150 Deg.C) Then reduce heat to 250 Deg.F (120 Deg.C) and bake for a further 10 – 20 min. until the meringues feel hard and slightly golden.

Turn oven off and leave meringues in oven to cool with oven door slightly open.

Once cool, spoon some lemon curd into the mini nests and serve. (the recipe here)

decorate as you please.

The lemon curd may be stored in the fridge separately.