Chocolate Meringue Nests

Friday, April 3, 2015

Filled with raspberries and strawberries, these chocolate meringue nests are a lovely light ending to your Easter dinner.
chocolate meringue nests

Chocolate Meringue
1/2 cup egg whites (approx. 4 eggs)
1 tsp vanilla
1/2 tsp cream of tartar
2/3 cup superfine sugar
2/3 cup confectioners sugar
3 tbsp unsweetened cocoa powder

Have all ingredients at room temperature before beginning. Preheat oven to 225 degrees F and line a baking tray with parchment paper. Beat together egg whites, vanilla and cream of tartar until soft peaks are formed. Add sugar a tablespoon at a time to the mixture while beating on high speed. Beat until peaks are very stiff. Sift together confectioners sugar and cocoa and gently fold into meringue with a spatula. Once mixed, scoop meringue into a piping bag with a large tip (I used the Wilton 104). 

Begin at the center of the circle, pipe a spiral of meringue outward. It should resemble a coiled rope. Then starting at the outer edge of the meringue, pipe a circle around the perimeter for the second layer. Repeat for a third layer. Bake for an hour and 15 minutes. Meringue should lift off the parchment easily if fully cooked. 

After the meringue has cooled, cut up strawberries and raspberries and ladle into each. Grate chocolate over each nest. If saving for a later date, store empty nests in an air tight container for up to 6 months. 

chocolate meringue nests

Chocolate Bunnies

Wednesday, April 1, 2015

As chocolate is a quintessential part of Easter celebrations, I thought I would share this easy recipe for chocolate bunnies. 

What you will need:
Wilton silicone mold, 24 cavities
3 cups of Guittard bulk dark chocolate

Choice of filling:
edible lavender
sea salt

Melt chocolate on low heat on stove until melted (no need to temper chocolate, as the Guittard chocolate is pre-tempered). Spoon a small amount of chocolate into each mold, filling 1/4 of the way full. Be sure to push the chocolate into each corner of the mold to avoid air bubbles. Add fillings. Then spoon remaining chocolate into each mold until full. Place in refrigerate for 10 minutes. Although chocolate may not appear to have fully set, if the chocolate remains too long in the fridge it will start to "sweat." Place molds in a cool place for 1 hour to fully set. Then pop chocolate out of the molds and voila!