What are you up to this long weekend?
I am camping with a bunch of other Rover scouts from my state, hopefully the weather stays nice for us.
I made these meringue eggs for morning tea at work and they went down a treat. I Hope you enjoy them and are having a fantastic Easter weekend like me!
4 egg whites
1 cup lemon curd
50-100g White Chocolate
50g Milk Chocolate (optional)
Beat egg whites to soft peaks the add sugar.
Beat for 8-10 mins or until stiff peaks have formed and whites are no longer grainy.
To form the egg shapes use two table spoons to “roll” scoops of the mixture between the two spoons. Scoop the mixture from one spoon to the other until it is egg shaped the drop each scoop onto a baking sheet lined with baking paper.
Bake the meringue eggs for 45-60 mins. Meringues should be slightly crisp on the outside and still soft/chewy in the middle.
Once Meringues have cooled poke a hole in each meringue.
melt white chocolate and place in a piping or zip lock bag. Place lemon curd in a piping bag
Pipe lemon curd into each “egg” then pipe white chocolate over the hole to stop the lemon curd from leaking out.
Optionnal drizzle more white or milk chocolate over the top.