Top Tip
To make this recipe vegetarian use vegetarian food colourings
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
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Heat oven to 140˚C
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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
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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
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Fill a piping bag two thirds of the way with one of the meringue mixes
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Line a baking tray with parchment paper. Pipe a small amount of meringue under each corner of the parchment paper to secure it
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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
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Bake for 1 hour. Turn the oven off and leave the meringues in the oven for at least 2 hours, or overnight if possible
- 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
