Adorable Easter Meringue Nests

Meringues are marvellous, but can be challenging to make with cracking being a common problem. Try your hand at these adorable Easter meringue nests, with a few SUPA tips to guide you along the way. Did you know that Supa Mama baking paper is reusable up to FOUR times? You can use each side up to two times!

What you will need:

• Supa Mama Baking Paper
• 2 egg whites
• 100g caster sugar
• When ready serve: Any toppings you would like e.g. lemon curd, or Caramel Treat and Speckled Eggs.

What you will need:

1. Preheat the oven to 100 °C.
2. Line a baking sheet with my baking paper – this will enable to lift your delicate meringues and avoid breaking.
3. Using an electric mixer, in a clean, grease-free bowl, beat the egg whites until they form soft peaks.
4. Gradually add the sugar, one tablespoon at a time and continue to beat until you get a thick glossy meringue.
5. Pipe nest-shaped rounds onto the baking sheet (about 8 in total).
6. Bake in the oven for one hour, then turn the oven off and leave the meringues to cool down undisturbed for at least 3 hours.

SUPA TIPS

1. Only use room temperature eggs – let them sit out on your counter for about 15 minutes prior to use.
2. Gradually add in the sugar – don’t pour it all in. This allows the egg whites to absorb the sugar while beating, which is crucial for a good meringue.
3. Draw circles on my baking paper to guide you in piping your nests.
4. Once baked, do not open the oven door straight away. It will ruin your meringues due to the difference in temperature. Let them sit for at least 3 hours or ideally overnight. This will allow them to cool down gradually.
5. Undecorated meringues can be made in advance and stored in one of my BPA-free resealable bags for just over a week prior to use for ultimate freshness.
6. Only decorate when ready to serve.