Meringue nests

Prepare 14 g FunCakes Meringue Powder with 125 ml water and 125 g fine granulated sugar in a mixing bowl.  Stir this until the sugar is almost completely dissolved. Then put the bowl under the mixer with whisk and beat this well until stiff on high speed. When the meringue is stiff and you can make nice peaks add the remaining granulated sugar bit by bit while turning on high speed. Keep mixing until it shines nicely and gives stiff peaks.

Colour the meringue light brown with the FunCakes Food Colour Gel. Put the meringue foam in a decorating bag with tip #1M.

Preheat the oven to 120°C (convection oven 100°C) and line a baking tray with parchment paper.

Swirl double rosettes with the foam onto the parchment paper and dry the meringues in the oven for 1 ½ hours. After this, let them cool in the oven.

Whip the cream until stiff with some icing sugar and colour it with green food colour gel.

Put the cream in a decorating bag with #018 and swirl small stars on the foam. Finish the meringues with a few small Easter eggs.