Chocolate Meringue Nest with Baby Eggs by Wendy Gudgeon


Ingredients (serves 6-8)


Meringue 6 egg whites 1 tbspn cocoa


Filling 300ml. double cream 200gr. icing sugar


1 pkt sugar coated mini eggs


Method •


• •


• •


Preheat the oven to 120C/gas 1.


• Whip the egg whites until really stiff. Very slowly add the caster sugar and lastly sift in the cocoa. The mixture should be thick, stiff and glossy.


Line a baking sheet with non-stick paper. With a palette knife spread the mixture into a 20 cm. nest shaped circle with a hollow in the centre.


Bake for 1 hour approx. Leave to cool, then transfer to a serving plate.


Lightly whip the double cream until floppy. Gently fold in the caster sugar and sifted cocoa. Spoon into the centre of the meringue.


Scrape the flat length of the chocolate with a cheese slicer to make curls. Arrange on the top of the cream and scatter over the mini eggs.


• Dust with a little extra icing sugar to serve. Wendy Gudgeon Tel: 01786 824 487 wendygudgeon@yahoo.co.uk www.wendygudgeon.co.uk


Nominated Catering Finalists at The Scottish Wedding Awards 2016 NEXT COOK SCHOOL DATES: Thursday 23rd and 30th March, Saturday 8th April Please contact me to discuss themes and to book.


60 To advertise in thewire t. 07720 429 613 e. fiona@thewireweb.co.uk 350g caster sugar


100gr. good quality dark chocolate 1 tbspn cocoa


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