Easter Meringue Nests

Use your drinking glass to draw circles on the paper as a guide for the nests. The number of nests depends on the size of the nests but plan on about 12 nests.

In a clean, dry, glass bowl beat (with a whisk or with an electric mixer) the egg whites, crème of tartar and salt until it is foamy. Continue beating until the egg whites have reached the stiff peak consistency. They should be firm enough that the bowl can be tipped upside down without them moving. Adding a little at a time, whisk in the sugar. The mixture should become even thicker and should start to have a gloss to it.

Colour the meringue mixture if desired (or leave white), fill a piping bag fitted with a star nozzle. Pipe nests onto the baking paper using and inside to outside spiral motion.

Place the baking tray in the preheated oven; reduce the heat of the oven to 100°C, and bake for 2-3 hours, until they come away from the paper easily.

Meanwhile make the nest lining by melting the chocolate in the microwave (defrost setting for 2 minutes). Stir and repeat, if necessary, until melted. Place melted chocolate into a sandwich bag and cut a small hole. Squeeze the melted chocolate into cold water. Remove the set chocolate “twigs” immediately. And leave to dry on paper towel. Make enough to fill your nests.

When meringues are cool place the chocolate “twigs” inside the nests and decorate with the speckled eggs.