Festive Easter Meringue Nests

Ingredients

Meringue Nests:

1/2 cup / 125 ml

Naturegg Simply Egg Whites, well shaken

1/2 tsp / 2 ml

cream of tartar

1 cup / 250 ml

granulated sugar

1 tsp / 5 ml

cornstarch

1 tsp / 5 ml

vanilla extract

Whipped Ganache:

12 oz / 360 g

semi sweet chocolate, chopped

1 cup / 250 ml

35% whipping cream

Candy coated chocolate eggs and jelly beans (optional)

Directions

1. Meringue Nests: Preheat oven to 200°F/100°C. Line baking sheets with parchment paper.

2. Combine egg white and cream of tartar in a non-reactive mixing bowl; stir sugar with cornstarch in a separate bowl. With beaters on medium, whip egg whites until just foamy (about 1 minute); continue beating, adding sugar very gradually, one spoonful at a time, until it is all incorporated. Add vanilla; increase speed to high and beat until meringue is glossy with stiff peaks.

3. Transfer meringue to a large piping bag fitted with a star tip. Pipe a 2-inch (5 cm) disk and then pipe a rim around the edge to create the nest shape. (Alternatively, spoon dollops of meringue and then use the back of a spoon to hollow out the nest.)

4. Bake meringues for 2 hours; turn oven off and leave to cool completely in oven for at least 1 hour. Cool to room temperature. (Unfilled meringues will hold at room temperature for up to 5 days or freeze for up to 1 month.)

5. Whipped Ganache: Meanwhile, place chocolate in a heat-proof bowl. Heat cream in a small saucepan just until steaming (or in the microwave for about 60 seconds); do not boil. Pour hot cream over chocolate; let stand for 5 minutes. Stir until chocolate is completely smooth and glossy. Cool for about 3 hours (while meringues bake and cool).

6. Whip ganache for 3 to 4 minutes or until a fluffy frosting consistency. Pipe or spoon into the nests. Decorate with candy coated eggs and jelly beans (if using).

Tips

1. Filled nests can be held at room temperature for up to 8 hours, reserved in the fridge for 2 days, or frozen for 1 month; bring to room temperature before serving. It's best whip the ganache just before filling the meringues as it pipes or spoons the best freshly made.

2. Draw 2-inch (5 cm) circles on the underside of the parchment to guide you as you pipe or spoon. If needed, use a spoon to reinforce the hollows in the nests.

3. Extra ganache can be chilled, formed into balls or egg shapes and rolled in cocoa, icing sugar, or other toppings as a truffle garnish.

4. The meringue nests can be switched up with all types of fillings to suit any season or holiday such as berries and cream, lemon curd, yogurt or custard.