By Dr. Oetker (www.oetker.co.uk)60 baking heaven JUNE WWW.FOODHEAVENMAG.COM
Sweetie meringue
nestsSERVES 8
For the meringues
4 Dr. Oetker Free Range Egg White
Powder Sachets (or 4 medium
egg whites)
200g (7oz) caster sugar
Dr. Oetker Extra Strong Food
Colour Gels; pink, yellow, blue
To de c orate
250g (9oz) can of whipped cream
100g (3½oz) chocolate eggs or
other sweets of your choice1 Heat oven to 14 0 °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 hand-
whisk, whisk the egg whites until stiffpeaks 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-mix.
5 Place a piping bag fitted with a star
nozzle 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 pipinga circle around 7.5cm (3in) 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 times more, 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.To de c orate
9 Once the meringues have cooled and
set, pipe the canned whipped cream
into the centre of the meringues. Top
with mini chocolate eggs or other
sweets, to serve.The^ p
erfec
t^ sweet^ tre
atfor^ a
ll^ th
e^ family!