Makes 12

Hands-on time: 20 minutes

Hands-off time: 2 hours

INGREDIENTS

2 large eggs, room temperature

¼ tsp cream of tartar

1 packet (80g) strawberry jelly powder

1 cup readymade vanilla custard

2 packets (150g each) speckled eggs

METHOD

1. Preheat the oven to 100°C using the fan-assisted setting and line 1 O2 Bake Non Stick Cookie Pan Large - 43cm with baking paper.

2. Separate the egg yolks from the egg whites. *Chef’s Tip: Squeeze a plastic bottle slightly and place the opening over a yolk. Allow the bottle to suck up the egg yolk for easy separation!

3. Beat the egg whites with an electric hand mixer for 1 minute. Gradually add the cream of tartar and strawberry jelly powder and beat for a further 3-4 minutes until the mixture is stiff and glossy. *Chef’s Tip: Replace the strawberry jelly with lemon or peach jelly!

4. Fit the Silicone Piping Bag with 16 Stainless Steel Nozzles for Cake Decorating with the star nozzle.

Spoon the meringue mixture into the Silicone Piping Bag. *Chef’s Tip: Use the different nozzles for icing cupcakes or cakes!

5. Pipe a 5cm-wide circle in a spiral pattern on the lined O2 Bake Non Stick Cookie Pan Large - 43cm. Without lifting the nozzle, continue piping around the edge of the circle twice more to create a nest shape. Repeat with the remaining meringue mixture, leaving a 5cm gap between each nest.

6. Bake for 1 hour. Switch the oven off and leave the nests inside for another hour to cool. *Chef’s Tip: Don’t open the oven door while baking to ensure a perfect meringue!

7. Fill each meringue nest with some vanilla custard.

8. Decorate the custard filled nests with speckled eggs and ENJOY!

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Planning to try this?

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