Meringue Nests

Prepare 14 g of FunCakes meringue powder with 125 ml of water and 125 g of fine granulated sugar in a mixing bowl. Stir until the sugar is almost completely dissolved. Then place the bowl under the mixer with the whisk attachment and whisk well at high speed until stiff peaks form. When the meringue is firm and you can make beautiful peaks, gradually add the remaining granulated sugar while whisking at high speed. Continue mixing until it shines well and forms stiff peaks. Tip! Make sure the bowl and whisk are grease-free!

Color the meringue light brown with FunCakes food coloring gel. Put the meringue foam into a piping bag fitted with the no. 1M tip.

Preheat the oven to 120°C (100°C convection) and line a baking tray with parchment paper.

Form double swirling rosettes with the foam on the parchment paper and dry the meringues in the oven for 1 ½ hours. After that, let them cool down in the oven.

Whip the cream until firm with some powdered sugar and color it with green food coloring gel.

Put the cream into a piping bag fitted with the no. 018 tip and make small stars on the foam. Finish the meringues with some small Easter eggs.