Method

1. Preheat oven to 120°C. Grease and line two baking trays.

2. In a small, clean bowl, beat egg whites with an electric mixer until soft peaks form. Add sugar 1 tablespoon at a time, beating until it dissolves and foam is stiff and glossy. Add food colouring and beat to combine.

3. Spoon level tablespoonfuls of mixture onto prepared trays to form 24 nests.

4. Bake for 30 minutes. Turn oven off and leave meringues in oven overnight, with the door ajar, to let the nests fully dry out.

5. To serve, sprinkle coconut over a large platter and place nests on top. Spoon teaspoons of cream onto each nest and place eggs

on top.

Tip:

The meringue nests can be made in advance and stored in an airtight container. Fill with cream just before serving.

PER SERVE

• Energy 265Kj • Protein 1g • Total Fat 5g • Saturated Fat 3g • Carbohydrates 5g • Sugars 5g • Sodium 9mg

Dietary and nutritional info supplied by NZ Nutrition Foundation.