Meringue Nests and Easter Bunnies
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Gill Bland

Meringue Nests and Easter Bunnies

Posted by Gill Bland Monday, 15th April 2019

It’s Easter time and that means the days are getting warmer (sometimes) and there is a flurry of bank holidays. Those extra days allow for a little bit of frivolous messing around in the kitchen, whilst the sniff of summer turns our tastebuds to lighter, more delicate sweet treats and away from the warming custard-fuelled stodge of the winter months.

Meringues are the perfect spring desert. You can whip them up (ba-dum-cha!) in moments, you can play with shape and colour and they go wonderfully with fresh fruits and just about anything else. The Rangemaster multifunction oven is a great tool when it comes to making a top notch crunchy, yet slightly chewy meringue. The timer allows you to bake them low and slow without having to worry about forgetting to turn the oven off, the fan means they get nice and crispy and are evenly cooked and the defrost setting is ideal for that final ‘icing on the cake’ drying out phase at the end that chases away any final external moisture.

Ingredients:

  • 6 egg whites
  • 330g caster sugar
  • Optional – Pink & black icing writing tube for the bunny / gel food colour and piping bag / mini eggs

Method:

  1. Preheat the oven to 120c fan and line about 4 baking trays with greaseproof paper.
  2. Check that your bowl and whisk are thoroughly clean – you can wipe with lemon juice if you want to be sure, as any protein can stop the whites staying stiff.
  3. Whip the egg whites until stiff peaks form.
  4. Turn the beaters to low and add the caster sugar in a steady but slow stream. Alternatively you can do it by table spoon but that’s quite laborious!
  5. When all the sugar is in beat on high until thick and glossy.
  6. Dot a tiny bit of meringue mix in each corner of each bit of baking paper and use that to stick it down.
  7. If you’re making shapes then put the meringue in a piping bag with nozzle and pipe away!
  8. If you want colour swirls use a brush or chopstick or something to draw a line of food colouring up opposite sides of the bag, then add the meringue mix.
  9. Bake for 2 hrs, then turn to oven to defrost or fan-only and leave for another hour to dry out.
  10. These will keep for several weeks in an airtight container.

 

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