This year I decided to accompany my annual coconut lamb cake with little nests. I had some chocolate & candy coated sunflower seeds, and had just made some delish lemon meringues, so this was the natural next step. I think they turned out pretty adorably, if I do say so myself! (They were tasty, too!)
As a bonus, these are great for gluten free people! I was elated to see my gluten-free cousin throwing these back like I do malted milk eggs. I had to make sure and type up the recipe so I could remember what I did for next year, and the year after.
Really though, I'll probably make these again before Spring is over. Cute food is the best.
chocolate meringue nests
adapted from Joy the Baker
two large egg whites
pinch of salt
2/3 cup fine baking sugar
one tablespoon unsweetened cocoa powder
chocolate candy coated sunflower seeds
Preheat the oven to 200 degrees. Line one big baking sheet with parchment paper & set aside.
Use an electric mixer fitted with a whisk attachment to whip the egg whites until foamy (bubble bath status). Add the pinch of salt, then start mixing on medium/high speed. Add the sugar slowly, and continue beating the egg whites until they hold stiff peaks.
Fold the cocoa powder and two tablespoons chocolate sprinkles into the egg white mixture using a rubber scraper.
Fill a pastry bag fitted with your choice of tip (round or star). Pipe a dab of meringue, then the 'nest' around it, forming approximately two-inch circles. Decorate with chocolate sprinkles and chocolate candy coated sunflower seeds.
Place on the middle rack of your oven and bake for two whole hours.