Ingredients

  • Macphie Mactop® Extra
  • 4 large eggs whites
  • 160g caster sugar
  • 160g sieved icing sugar
  • Selection of bake stable colours
  • Freeze dried raspberries
  • Dried rose petals
  • Orange, green and white flavoured sugar nibs

Method Makes 24 meringue nests

  1. Using a planetary mixer whip the Macphie Mactop® Extra on medium speed until it forms soft peaks (around 5-6 minutes)
  2. Heat fan assisted oven to 120°C fan, line 2 large baking sheets with baking parchment
  3. Pour the egg whites into a large mixing bowl  – make sure it’s grease-free before you start. Whisk the eggs until they hold soft peaks. Begin adding the sugar 1 tbsp at a time, whisking continuously, until you have a thick and glossy meringue, which will hold up in a stiff peak on the end of the whisk. Fold through the sieved icing sugar
  4. Divide the meringue into separate bowls & colour each one. Fill the bag with meringue  and  make a smooth round meringue, approximately 6cm wide. Continue until all the mixture in the bag is used up, leaving enough room for the meringues to spread a little
  5. Bake for 1 hour, turning the heat down to 100°C for the final 30 minutes. Remove from the oven and cool on wire racks
  6. Fill with whipped Macphie Mactop® Extra and garnish as required

Products used