Recipe details
Prep time
25
min
Cooking time
50
min
Total time
75
min
Ingredients
- 150g egg whites
- 300g caster sugar
- 300ml double cream
- 1 tbsp Biscoff spread (or lemon curd or Nutella also work well)
- 1 x 100g bag of Mini Eggs
Instructions
- Line a tray with greaseproof paper. Draw round a small dinner plate with a pencil, then draw smaller glass sized circles to outline your wreath. You don’t have to do this but it helps space them evenly when piping.
- Heat your oven to 200°c and bake the caster sugar for 7 minutes on a baking tray. Whilst this is warming beat your egg white to stiff peaks with a hand mixer, or in a standing mixer.
- Once the sugar is ready, turn the oven down to 100°c and leave the door open to help cool it quicker.
- With the mixer running, slowly add the hot sugar 1-2 tbsp at a time, waiting for it to return to stiff glossy peaks with each addition. Once you have repeated with all the sugar, transfer your meringue to a large piping bag with a large star nozzle.
- Secure your greaseproof paper to the tray by adding a little bit of meringue to each corner and press down. Pipe your meringue nests into your circle templates and transfer to the oven for 45-50 minutes, or until they lift from the paper with ease. Remove from the oven once ready.
- For the filling, lightly beat the double cream, add the Biscoff spread then continue to beat until soft peaks form - don’t over beat. Pipe or spoon into the nest cavities and top with Mini Eggs.
- Best eaten on the same days due to the fresh cream.
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