It’s been a busy week since the launch – thank you so much for all your lovely messages, I could tell you all about the fails I have had but I will save that for another day, as today I would like to share with an Easter recipe.
Does anyone else have a fall back dessert? Mine is meringues.. ‘hang on they don’t count’ The Horners. Well once they had had my meringues for dessert they changed their mind. (isn’t that right Rebekah?!) I made brown sugar meringues, topped with chocolate fudge sauce, freeze dried raspberries and toasted nuts.
We always seem to have egg whites in the fridge left over from custard, or Yorkshires, and this time I decided to give them a Easter twist!
Chocolate Meringue Nests
4 eggs whites
8oz castor sugar
Splash of lemon juice
3 tablespoons cocoa powder
(To make brown sugar meringues, switch the castor sugar for light brown sugar and skip the cocoa)
Heat the oven to 110 – 120c and make sure you have a clean bowl and a baking sheet with baking parchment.
- Put the egg whites in the clean bowl and add the lemon juice. Whisk using an electric whisk until you can turn the bowl upside down – if you start to tilt it and the whites slide its not ready!
- Slowly add the sugar one tablespoon at a time until it is all incorporated and the meringue is glossy. Do not over whisk!
- Gently fold the cocoa powder in using a spatula, do not worry if there are streaks it will make the nests look more authentic!
- Place a piping bag with a star tip in a glass jar, and fold the sides down. Gently spoon in the meringue. Once its full, push the meringue gently down the bag and twist the end (add a rubber band if you like!)
- Pipe a blob, on the baking sheet to create the centre of the nest before piping the sides.
- Bake the meringues at 110 -120c (or in the simmering oven in an aga) until the meringues lift off the parchment, roughly 1hr to 1hr 30mins.
- Add mini eggs!
Now what to do with all the egg yolks? I have a solution for that! Here’s a bonus recipe:
4 Egg yolks
4 tsp sugar
- Mix the egg yolks with the cornflower and sugar in a jug.
- Warm the milk and vanilla essence in a pan, stirring constantly until it is almost boiling.
- Pour half the milk onto the egg yolk mixture, stirring all the time.
- Pour the egg mixture back into the pan, stirring constantly (to stop the eggs scrambling) until the custard coats the back of the spoon.
- Eat right away or put in bowl with clingfilm pressed into the custard to stop a skin forming, cool down. Once cooled, whisk the custard and place in pastry cases and top with your favourite fruit (strawberries, raspberries, blueberries, blackberries etc)
I hope you enjoy these recipes,
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