Recipe Easter meringue nests
Ingredients
- 6 (180g) egg whites
- 300g caster sugar
- 1 tsp lemon juice
- Pastel food colourings
- Macphie Mactop® Extra
- Mini Eggs
- Sugar strands
Method
Tip the egg whites and lemon juice into the clean bowl of a food mixer. Whisk until the whites double in volume and hold a peak when the whisk is drawn through them. Keep the whisk running and add the sugar a tbsp at a time, incorporating completely before adding the next. Whisk until all the sugar has been added and the whites are glossy.
Split the mix into 3 and add pastel food colours.
Place a square of baking parchment on a large baking sheet. Pencil nine circles, about 7cm each, onto the parchment. Spoon the meringues into a large piping bags fitted with a plain nozzle and pipe concentric rounds to fit each drawn circle, piping two or more rings around the edge to form a nest. Bake for 2 hrs at 110°C until they are crisp and lift off the paper easily. Leave to cool completely.
Whip Macphie Mactop® Extra to soft peaks, use to fill the nests, followed by the mini eggs and garnish with sugar strands.
