Meringue Nests with Nutella Nutty Eggs*
Servings: 8
Serving Size: 1 nest (3 eggs)
Ingredients:
Meringue Nests:
2 large egg whites
1/4 teaspoon cream of tartar
1/2 cup superfine sugar
1/2 cup toasted almonds, finely ground
Nutella Eggs:
1 cup Nutella
3 tablespoons light corn syrup
1/2 cup heavy cream
2 tablespoons unsweetened cocoa powder
2 tablespoons confectioner's sugar
To make Meringue Nests with Nutella Nutty Eggs:
Preheat the oven to 300 degrees. Line 2 jelly roll pans with aluminum foil. Butter and flour each pan. Using a toothpick, and a 2-inch biscuit cutter, trace 8 circles onto the foil.
Place the egg whites and cream of tartar in an ungreased mixing bowl. Using a hand- held mixer, beat the egg whites at medium speed until soft peaks form. Continuing to whip, gradually add the sugar and increase mixer speed to high. Whip until the meringue looks glossy and reaches stiff peaks. Spread 2 tablespoons of meringue onto each circle and, with a spoon, hollow out an indentation. Sprinkle 1/2 tablespoon of almonds on each nests and bake for 1 hour or until dry. Allow nests to cool before peeling from foil.
To make the eggs:
Stir the Nutella and corn syrup together until completely incorporated, forming a dough. Divide the dough in half and roll each piece into a log 6-inches long. Cut each log into 12 pieces and roll them one at a time between your hands to form an oval-shaped egg. Place eggs on a tray and refrigerate for 10 minutes.
When ready to serve, whip the cream to stiff peaks ad spoon 2 tablespoons into each next. Top with 3 eggs and dust lightly with cocoa powder and confectioner's sugar.
To toast the almonds:
Preheat the oven to 325 degrees. Spread the almonds in a single layer on a baking sheet and toast them in the oven until golden brown, about 10 minutes. Allow the nuts to cool completely before grinding.