Makes 8Prep time: 10 minutesCooking time: approx 1 hour Symbolic of the season, packed with goodness and so versatile, eggs are the highlight this month. As any hen keeper will know, eggs are plentiful right now – and may well already be the dish of the day. They’re delicious when simply boiled, poached or fried, … Continue reading "Easter Nests"

Makes 8
Prep time: 10 minutes
Cooking time: approx 1 hour

Symbolic of the season, packed with goodness and so versatile, eggs are the highlight this month. As any hen keeper will know, eggs are plentiful right now – and may well already be the dish of the day. They’re delicious when simply boiled, poached or fried, but eggs are the foundation of many a recipe and a great, neatly packaged standby. It’s useful to have a handy supply of egg-based meals on hand at any time of the year, but Easter seems an especially appropriate moment to celebrate them and welcome in the spring.

Cute nutty nests packed with cream, fruit and chocolate eggs make a great Easter dessert and are hard to resist. Make these mini pavlovas (slightly) more healthy with extra fruit, or give in to the treat of the holiday and pile on the mini eggs.

  1. Meringue, like cake, seems to notice if you’re in a hurry or a bad mood, so be warned. Whisk the egg white – at room temperature and free from any bits of yolk – until foamy and then slowly, one spoonful at a time, add the sugar, whisking as you go. (Dumping all the sugar in at once will cause the meringue to split.)
  2. Once the sugar is incorporated, add a teaspoon of cornflour and gradually add in the hazelnuts. Dollop 2 tablespoonfuls per ‘nest’ onto a sheet of greaseproof paper on a baking tray (you may need more than one tray) and form into shape, making a dip in the centre of each one to resemble a nest (you can also pipe the meringue to shape).
  3. Bake in a pre-heated oven (140°C or Gas 2) for 30 minutes and then turn off the heat and leave to cool before removing the meringues. Slow cooling will stop them cracking as they dry out. They will keep for several days in an airtight tin, so can be made in advance.
  4. Whip the cream to soft peaks then – once the meringues are cool – spoon or pipe cream into the centre of each nest. Decorate with fruit and/or mini eggs.
  • 4 eggs, separated
  • 200g sugar
  • 1 tsp cornflour
  • 75g chopped (or ground) roasted hazelnuts (optional)
  • 300ml double cream
  • 100g fruit – raspberries / strawberries / pomegranate seeds
  • 1 pack mini eggs

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