Easter Meringue Nests
3 eggs, at room temperature
150g caster sugar
For the filling:
250 ml fresh cream whipped
Preheat the oven to 110 degrees Celsius/Gas mark ¼.
Separate the egg whites from the yolk.
Using a food mixer or hand whisk, whisk the egg whites until they are really thick and white. They will make stiff peaks when the whisk is lifted out of the bowl.
Add half a dessertspoon of sugar to the bowl at a time, whisking well between each addition. The egg whites will become glossy.
Line 2 baking trays with greaseproof paper and mark out circles using the bottom of a mug and a pencil.
Turn the greaseproof paper upside down and dab a little of the egg white on the tray to ‘glue’ the paper to it.
Make the nests by spooning the meringue mixture onto the circles, making a little well in the centre of each one using the back of a teaspoon. This mixture will make 7 – 8 meringues.
Place the trays into the oven. After 40 minutes, turn the oven off and leave the meringues in the oven for a further 15 minutes.
Remove from the oven and allow to cool before filling each nest with cream and decorating with mini eggs and grated chocolate.