1. Prepare the Oven and Baking Sheet

• Preheat oven to 225°F (110°C)
• Line two large baking sheets with parchment paper or silicone baking mats
• Use a pencil to trace 3-inch circles on the parchment as a guide, then flip the parchment over

2. Whip the Egg Whites

• In a clean mixing bowl, beat egg whites on medium speed until foamy
• Add cream of tartar and continue beating until soft peaks form

3. Add the Sugar

• Gradually add sugar, one tablespoon at a time, while continuing to beat
• Increase speed to high and beat until stiff, glossy peaks form and sugar is fully dissolved
• Rub a bit of meringue between your fingers — if it feels gritty, continue beating

4. Add Vanilla and Color

• Add vanilla extract and gently fold in
• If using food coloring, divide meringue into bowls and mix in pastel shades with a light hand
• Do not overmix — gentle swirling creates a marbled effect

5. Pipe the Meringue Cups

• Transfer meringue into a piping bag fitted with a large star or round tip
• Pipe a base circle inside the guides, then build up sides in a swirl to form a “nest” or cup shape
• Alternatively, spoon the meringue and shape with the back of a spoon

6. Bake the Meringues

• Bake for 1 hour 15 minutes until dry to the touch and easily lifts off parchment
• Turn off oven and leave meringues inside with the door slightly ajar for 1 hour to cool completely

7. Prepare the Fillings

• Whip cream until soft peaks form, or prepare lemon curd or yogurt
• Wash and slice fruits or prepare desired toppings

8. Assemble the Meringue Cups

• Fill each cooled meringue cup with whipped cream, lemon curd, or yogurt
• Top with fresh fruit, chocolate eggs, or coconut as desired
• Garnish with mint leaves, edible flowers, or sprinkles for extra flair