Easter has come early this year and work has been busy, which means that I haven’t had a huge amount of time to prepare for it, cook anything special or bake a couple of batches of hot cross buns. Luckily enough, the theme for my baking class last night was “The best chocolate cake ever” so that provided me with a last-minute chocolate offering for the weekend ahead. The hot cross buns aren’t going to get a look in as we are off to Cornwall for the week and there is packing to be done.
As a last-minute thought, and because I happened to defrost a box of four egg whites this week which didn’t get used in my cookery tutorial, I decided to use them to create a speedy Easter dessert – these Easter caramel meringue nests.
The caramel comes in the form of a caramel drizzle as well as caramel flavoured meringues, made by using light muscovado sugar. The only other ingredients are several packets of mini eggs and some freshly whipped vanilla cream. If you haven’t made meringues before, give them a go. They are as easy to make as whipping cream. All you need is an electric whisk or a food mixer. Just remember to whisk them on high speed. I find this creates the best result. It works a treat when making a meringue roulade too.
The recipe makes a large batch of meringues which could be enjoyed throughout the Easter weekend. Just fill as many as you want to eat and keep the rest in a tin or tupperware. Another idea would be to flavour your whipped cream. I like using Baileys, coffee extract or salted caramel sauce. The choice is yours, Happy Easter!
Here are some other excellent Easter treats from around the web:
Creme egg chocolate caramel shortbread – Kerry Cooks
Spiced Rum Easter chocolate cakes – Tin & Thyme
Easter chocolate bunny bum cake – Maison Cupcake
Creme egg meringue nests – Emily’s Recipes and Reviews
Chocolate Easter Nests – Amuse Your Bouche
Creme egg mini chocolate cheesecakes – Feeding boys
Creme egg, peanut butter & Nutella cake – Recipes from a pantry
I am linking up to Treat Petite (The Baking Explorer & Cake Boi), We Should Cocoa ( Lancashire Food and Tin & Thyme), Simply Eggcellent (Belleau Kitchen), Tea Time Treats (The Hedge Combers and Lavender & Lovage) and Aphabakes (The more than occasional baker and Caroline Makes).
Easter Caramel Meringue Nests
- 4 egg whites
- 100 g caster sugar
- 125 g light brown muscovado sugar
- 300 ml doule cream whipped
- 1 tsp vanilla extract
- 2 tbsp icing sugar
- Several packets of Mini eggs
- Caster sugar for making your own caramel
- Pre heat the oven to 120 degrees and line 2 large baking trays with baking parchment
- Place the egg whites into the clean bowl of your food mixer and whisk on high speed using the whisk attachment until the egg whites become stiff
- With the motor running, add the caster and muscovado sugars, a spoon at a time, until all the sugar has been incorporated. The meringue should now be stiff and glossy
- Turn the mixer off and fold in the vanilla extract
- Place large spoonfuls of the meringue onto the baking trays, making a dip in the centre with a spoon as this is where your cream will go. You might want to shape them into circles too, so they resemble nests.
- Place the meringues into the oven for 1 hour, then turn off the heat and let the meringues cool in the oven with the door ajar before removing
- Put the cooled meringues onto a serving plate, fill the hollowed out centre with whipped cream and top with mini eggs and caramel (see below)
- For the caramel:
- Place a layer of caster sugar into a wide frying pan and turn the heat to medium and allow the sugar to melt. Do not stir the mixture, just give the pan a shake when the sugar begins to turn to liquid.
- When the sugar turns into a liquid, golden in colour, give the pan a swirl so that all the remaining sugar is able to turn to caramel, again without stirring
- Once all of the sugar is completely dissolved, use a spoon to drizzle it over the finished meringues
Easter caramel meringue nests, a speedy Easter dessert idea.