Make up the Egg White Powder as directed on pack and transfer to a large grease-free bowl.
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Step 3
In a large mixing bowl, using a hand-whisk, whisk the egg whites until stiff peaks form. Gradually add the caster sugar, one tablespoon at a time, whisking continuously until you have a shiny, stiff mixture.
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Step 4
Spoon the meringue into three separate bowls and add 4-5 drops of one Dr. Oetker gel food colouring to each bowl. Stir the meringue through a few times to create a marbling effect with the food colouring – be careful not to over-stir.
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Step 5
Place a piping bag with a star nozzle fitting in a jug and fold down the edges. Carefully fill the piping bag 2/3’s of the way with one of the meringue mixes. Twist the top of the piping bag to secure it.
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Step 6
Line a baking tray with parchment paper. Pipe a small amount of meringue under each corner of the parchment paper to secure it.
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Step 7
To pipe the meringues, start by piping a circle around 3” in diameter from the outside in. Pipe two more circles on top of the outer edge to complete, so you have a nest. Repeat this seven more times using all three meringue mixes.
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Step 8
Transfer the meringues to the oven and bake for 1 hour. Once cooked, turn the oven off and leave the meringues in the oven for at least two hours, or overnight if possible.
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Step 9
Once the meringues have cooled and set, pipe the whipped cream into the centre of the meringues. Top with mini chocolate eggs to serve.