Published On: Tue, Apr 16th, 2019

Easter meringue nests

These Easter meringue nests are super-cute crowd-pleaser!

Easter is full to bursting with sugary treats, and these Easter meringue nests might just take the crown of the cutest ones around! Topped with mini chocolate eggs and whipped cream, these meringues are delicately coloured with pastels for lovely spring vibes.

Take a look at the recipe below from Dr. Oetker, and get those whisks at the ready!

Easter Meringue Nests

Servings 8 people
Author Dr. Oetker

Ingredients

For the meringues:

  • 4 Dr. Oetker Free Range Egg White Powder Sachets, or 4 medium free-range egg whites
  • 200 g caster sugar
  • Dr. Oetker Extra Strong Pink Food Colour Gel
  • Dr. Oetker Extra Strong Yellow Food Colour Gel
  • Dr. Oetker Extra Strong Blue Food Colour Gel

To decorate:

  • 1 can whipped cream
  • 100 g chocolate eggs

Instructions

  1. Preheat the oven to 140 °C/Gas Mark 1. 

  2. Make up the egg white powder as directed on the pack and transfer to a large grease-free bowl.

  3. In a large mixing bowl, using a handwhisk, 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.

  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. 

  5. Place a piping bag with a star nozzle fitting in a jug and fold down the edges. Carefully fill the piping bag two-thirds of the way with one of the meringue mixes. Twist the top of the piping bag to secure it. 

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

  7. To pipe the meringues, start by piping a circle around 7.5cm (3in) in diameter from the outside in. Pipe 2 more circles on top of the outer edge to complete, so you have a nest. Repeat this 7 more times using all three meringue mixes. 

  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. 

  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.

For more Easter recipes, take a look here!

 

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