Easter meringue nests made with Macphie Mactop® Extra


  • 6 (180g) egg whites
  • 300g  caster sugar
  • 1 tsp lemon juice
  • Pastel food colourings
  • Macphie Mactop® Extra
  • Mini Eggs
  • Sugar strands


  1. 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.

  2. Split the mix into 3 and add pastel food colours.

  3. 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.

  4. Whip Macphie Mactop® Extra to soft peaks, use to fill the nests, followed by the mini eggs and garnish with sugar strands.