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COOKIES on the DR. OETKER website

This website places cookies on your computer devices to make the site work better and to help us and our partners understand how you use our site. Further use of this site (by clicking, navigating, scrolling) or removal of this cookie note is considered consent to the application and use of cookies. For more information on cookies and how to delete them, please visit our privacy policy.

Easter Meringue Nests

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The perfect sweet treat for all the family, these soft and gooey meringues are topped with whipped cream and chocolate eggs.

8 Portions

Medium 85 Minutes

Ingredients

Ingredients

For the recipe  Easter Meringue Nests

For the meringues:

4 Dr. Oetker Free Range Egg White Powder Sachets
200 g Caster Sugar
Dr. Oetker Pink Extra Strong Food Colour Gel
Dr. Oetker Yellow Extra Strong Food Colour Gel
Dr. Oetker Blue Extra Strong Food Colour Gel

To decorate:

100 ml Double Cream , whipped or use a can of whipped cream
50 g Chocolate Mini Eggs

preparation

Preparation

Step 1: Heat oven to 140 C / 120 C Fan /  Gas

Step 2: Make up the Egg White Powder as directed on pack and transfer to a large grease-free bowl.

Step 3: In a large mixing bowl, using a hand-whisk, whisk the egg whites until stiff peaks form. Gradually add the caster sugar, one tablespoon at a time, whisking continuously until you have a shiny, stiff mixture.

Step 4: Spoon the meringue into three separate bowls and add 4-5 drops of one Dr. Oetker gel 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.

Step 5: Place a piping bag with a star nozzle fitting in a jug and fold down the edges. Carefully fill the piping bag 2/3’s of the way with one of the meringue mixes. Twist the top of the piping bag to secure it.

Step 6: Line a baking tray with parchment paper. Pipe a small amount of meringue under each corner of the parchment paper to secure it.

Step 7: To pipe the meringues, 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.

Step 8: Transfer the meringues to the oven and bake for 1 hour. Once cooked, turn the oven off and leave the meringues in the oven for at least two hours, or overnight if possible.

To decorate

Step 9: Once the meringues have cooled and set, pipe the canned whipped cream into the centre of the meringues. Top with mini chocolate eggs and Easter confectionary to serve.

Nutritional Information for the recipe Easter Meringue Nests

Per Serving Per 100 g / ml
Energy 842 kJ
201 kcal
1792 kJ
428 kcal
Fat 7.69 g 16.36 g
Carbohydrate 30.23 g 64.32 g
Protein 2.57 g 5.47 g

preparation

Preparation

Step 1: Heat oven to 140 C / 120 C Fan /  Gas

Step 2: Make up the Egg White Powder as directed on pack and transfer to a large grease-free bowl.

Step 3: In a large mixing bowl, using a hand-whisk, whisk the egg whites until stiff peaks form. Gradually add the caster sugar, one tablespoon at a time, whisking continuously until you have a shiny, stiff mixture.

Step 4: Spoon the meringue into three separate bowls and add 4-5 drops of one Dr. Oetker gel 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.

Step 5: Place a piping bag with a star nozzle fitting in a jug and fold down the edges. Carefully fill the piping bag 2/3’s of the way with one of the meringue mixes. Twist the top of the piping bag to secure it.

Step 6: Line a baking tray with parchment paper. Pipe a small amount of meringue under each corner of the parchment paper to secure it.

Step 7: To pipe the meringues, 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.

Step 8: Transfer the meringues to the oven and bake for 1 hour. Once cooked, turn the oven off and leave the meringues in the oven for at least two hours, or overnight if possible.

To decorate

Step 9: Once the meringues have cooled and set, pipe the canned whipped cream into the centre of the meringues. Top with mini chocolate eggs and Easter confectionary to serve.

Nutritional Information for the recipe Easter Meringue Nests

Per Serving Per 100 g / ml
Energy 842 kJ
201 kcal
1792 kJ
428 kcal
Fat 7.69 g 16.36 g
Carbohydrate 30.23 g 64.32 g
Protein 2.57 g 5.47 g