Schwartz September 2019
Take_Stock_Magazine_Recipe_Easter_Meringe_Nests

Easter Meringue Nests

Dr. Oetker Professional
Serves: 8
Download PDF

Ingredients

  • FOR THE MERINGUE
  • 4 Dr. Oetker Free Range Egg White Powder Sachets
  • 200g caster sugar
  • Few drops each Dr. Oetker Pink, Yellow & Blue Extra Strong Food Colour Gels
  • FOR THE DECORATION
  • 50g chocolate mini eggs
  • 100ml double cream, whipped

Method

  1. Heat oven to 140˚C
  2. Make up the egg white powder as directed on pack and transfer to a large grease-free bowl. Whisk until stiff peaks form. Gradually add the caster sugar, 1 tbsp at a time, whisking continuously until you have a shiny, stiff mixture
  3. Spoon the meringue into three separate bowls and add 4-5 drops of one food colouring to each bowl. Stir the meringue through a few times to create a marbling effect with the food colouring – be careful not to over-stir

  4. Fill a piping bag two thirds of the way with one of the meringue mixes
  5. Line a baking tray with parchment paper. Pipe a small amount of meringue under each corner of the parchment paper to secure it
  6. Start by piping a circle around 3” in diameter from the outside in. Pipe two more circles on top of the outer edge to complete, so you have a nest. Repeat this seven more times using all three meringue mixes
  7. Bake for 1 hour. Turn the oven off and leave the meringues in the oven for at least 2 hours, or overnight if possible
  8. Once cooled and set, pipe the canned whipped cream into the centre of the meringues. Top with mini chocolate eggs and Easter confectionery to serve
Share this with friends
Feed Your Eyes

Sign up to receive an electronic version of Take Stock Magazine