About the Recipe
Traditional Swiss Twist: Inspired by the Swiss Vogelnascht cookies, these Easter nests are a charming way to bring Swiss tradition to your table.
Natural, Delicate Color: The use of natural cranberry powder gives these cookies a soft pink hue, adding to their festive and elegant appearance.
Balanced Sweet and Tart Flavors: With a buttery cookie base, light meringue, and tart raspberry jam, each bite offers a satisfying balance of flavors.
Fun for Easter Celebrations: Topped with mini chocolate eggs, these cookies are adorable and ideal for Easter gatherings or adding to Easter baskets.
Easy and Festive Decorating: Shaping the nests and adding the toppings is simple and fun, making this a great baking activity for kids and families.
Perfect Combination of Textures: The buttery, tender cookie base pairs beautifully with the light, airy meringue and smooth jam topping for a delightful mouthfeel.
What You'll Love
Ingredients
For the cookie dough:
250g Butter (softened)
250g granulated Sugar
1 teaspoon Vanilla Extract
Lemon Zest from one Lemon
500g All-Purpose Flour
2 Eggs
Food Coloring (I used natural Cranberry powder)
For the Meringue:
3 Egg whites
Pinch of Salt
100g Granulated Sugar
For the topping:
Raspberry Jam
Preparation
Prepare the cookie base:
1.Begin by beating the butter, sugar and vanilla in a large bowl until you have a creamy mixture and all ingredients are well combined.
2. To the same bowl add the eggs and lemon zest. Mix until you have a smooth mixture.
3. Add in the food coloring. Begin by adding a bit at a time until you acheive your desired color.
For this particular batch, I decided to use cranberry juice powder. The color turned out so beautifully and the flavor of the cranberry worked so well with the lemon of the cookie.
4. Slowly sift in the flour. Use your hands to incorporate it until you have a smooth dough.
5. Roll though dough out onto a well floured surface (4mm thick). Using cookie cutter, cut out the cookie shapes and place them onto a prepared baking sheet.
6. Preheat your oven to 325F.
Prepare the meringue.
1.In a medium bowl whisk the egg whites and salt until stiff peaks form.
2. Gradually add in the sugar 1/4 cup at a time.
3. Mix until you have glossy peaks.
4. Gently transfer the meringue into a piping bag.
5. Pipe a circle of meringue onto each unbaked cookie.
6. Take a small scoop of raspberry jam and place it into the center hole of the cookie (in the center of the meringue). This will help to keep the chocolate eggs in place (we'll add those once the cookies have been baked) .
7. Bake the cookies for 12-15 minutes until the edges of the cookies and the meringue become lightly golden.
8. Remove the cookies from the oven and let cool for 10-15 minutes.
9. Add the chocolate eggs and let cool completely before serving.
What is the origin of Vogelnascht (Swiss bird’s nest) cookies?Vogelnascht, or "bird’s nest" cookies, are a traditional Swiss treat often made during Easter. These cookies resemble little nests, typically topped with jam or meringue and decorated with “eggs.”
What gives the cookies their pink color? Natural cranberry powder is used in this recipe, adding a beautiful pink hue. You can use other natural food colorings, like beetroot powder, for a similar effect.
Can I make these cookies in advance? Yes! These cookies can be made a day or two ahead. Store them in an airtight container to keep them fresh.
How do I get the meringue to hold its shape? Whip the egg whites with a pinch of salt until stiff peaks form, then gently fold in the sugar. The meringue should be firm and glossy, holding its shape when piped onto the cookies.
Can I substitute the jam with another flavor? Absolutely! Raspberry jam adds a lovely tartness, but you can use any jam you like—strawberry, apricot, or blackberry would all work well.