Hope you are having a lovely Easter!
We are spending this weekend in Sweden, Elisabeth in the ski resort Åre and Susanna on Gotland, a beautiful island in the Baltic Sea in Scandinavia. We will be shooting together in Stockholm shortly and are exited to make more posts for the blog!
For this Easter we prepared chocolate eggs in and filled them with small meringues.
To make a chocolate egg, follow the recipe in the last post. You can attach two egg halves with a small amount of tempered chocolate.
To make the meringues, follow the recipe below.
Small Meringues for Easter
- 60 g egg white
- 6-8 drops freshly pressed lemon juice
- 4 tablespoons caster sugar
- 6 tablespoons icing sugar
- food coloring
Set the oven to 210ºF/100ºC. Line a baking sheet with non stick liner or parchment paper. In a large clean bowl, beat the egg whites and the lemon juice until it’s foamy. Add half of the caster sugar while beating on a slow pace. Add the rest of the sugar and beat on a high speed for a couple of minutes. Sift the icing sugar and gently fold it in with a rubber spatula. Add a few drops of food coloring. Transfer mixture to a pastry bag and pipe small meringues on the baking sheet. Bake for 1 hour, watch them in the end so they don’t turn brown.