Ingredients

• 120g Egg Whites
• ½ teaspoon Cream of Tartar
• 390g Caster Sugar
• 200g Whipping Cream
• Unsweetened Shredded Coconut as needed
• Green Food Colouring as needed
• 30g White Chocolate
• Chocolate Eggs as needed

Tools

• Oven
• Parchment paper
• Microwave
• Kenwood Chef
• Baking tray - large
• Kenwood bowl - kenwood chef
• Piping bag
• Piping bag
• Piping bag
• Small bowl
• Heatproof bowl

Method

1. Pre-heat oven - 100°C
2. Line 2 clean baking tray with parchment paper
3. Draw 12 circles, 6 cm in dimension, onto the parchment paper and turn the paper over
4. Attach Whisk
5. Add egg white and cream of tartar to the Kenwood Bowl
6. Mix with splashguard fitted - 1 min, Speed Max
7. Add caster sugar to the Kenwood Bowl gradually while machine is running
8. Mix with splashguard fitted - 5 min, Speed Max
9. Transfer two thirds of meringue to piping bag
10. Using the paper template as guide, pipe 6 cm meringue circles onto one of the baking trays
11. Then pipe a spiral of meringue around the edge of the discs forming a hollow nest shape
12. Transfer the rest of meringue to piping bag
13. Pipe 6 cm wide arch shapes for handles onto the second baking tray
14. Bake and turn off heat - 1 hr, 100°C
15. Let cool - 1 hr
16. Clean Kenwood Bowl
17. Attach Whisk
18. Add whipping cream and caster sugar to the Kenwood Bowl
19. Mix until stiff peaks form - 3 min, Speed Max
20. Transfer cream to piping bag
21. Pipe the cream into the meringue baskets
22. Add unsweetened shredded coconut and green food coloring to a clean small bowl
23. Mix until combined
24. Sprinkle the green coconut over the meringue baskets
25. Add white chocolate to a clean heatproof bowl
26. Microwave in microwave until melted
27. Dip the end of the meringue handles into the melted chocolate and attach onto the basket
28. Hold the handle in place for a few seconds to allow the chocolate to set
29. Decorate with chocolate eggs
30. Serve

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