Easter Meringue Nest Wreath
Method
- Preheat the oven to 120ºC (100ºC fan forced). Using a pencil and a small plate as a guide, mark 12 x 10cm rounds, side by side, onto a sheet of baking paper to form a wreath. Place paper, marked-side down onto a baking tray.
- Using an electric mixer, beat egg whites in a large dry, clean bowl until soft peaks form. Gradually add the sugar, a tablespoon at a time, beating well between each addition until sugar is dissolved and mixture is thick, glossy and a ribbon trail is left in mixture when mixers are lifted. Beat in cream of tartar and vanilla extract.
- Spoon mixture into a piping bag fitted with a 1cm star nozzle. Pipe nests onto prepared tray. Bake on lowest oven rack for 1 hour and 30 minutes or until meringue is dry to touch. Cool in oven with door slightly ajar.
- To make chocolate frosting, sift together icing mixtute and cocoa and set aside.
- In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla extract.
- Beat until light and fluffy. If you need to, adjust consistency with a dash of milk or more sugar. Set aside 1-1½ cups of frosting for the meringue nests.
- Carefully transfer meringue wreath to a large plate.
- Fill meringue nests with frosting.
- Decorate with eggs and flowers to serve.