Meringue Easter eggs

COOK TIME
90 mins

TOTAL TIME
90 mins

Ingredients

Directions

1. 1

   Beat the egg whites and salt until stiff. Slowly pour in 100 g sugar, beating until the sugar is dissolved and a shiny mass is formed. Pour the beaten egg whites into a piping bag with a medium-sized star-shaped spout and squirt 4 oval Easter eggs onto a baking tray lined with baking paper. Bake in a preheated oven (electric cooker: 100 °C/ circulating air: 75 °C/ gas: see manufacturer) for approx. 1 1/2 hours. Open oven door and let Easter eggs cool down.

2. 2

   Stir half the pudding powder, 1 tablespoon sugar and 3 tablespoons milk until smooth. Heat cream and milk in a small pot. Stir the mixed powder into the boiling cream-milk mixture, bring to the boil and simmer for 1 minute. Remove from the heat and allow to cool.

3. 3

   Clean, wash and cut the rhubarb into small pieces. Bring nectar, 75 g sugar, half the orange peel and rhubarb to the boil in a pot. Cover and simmer for about 5 minutes. Stir 2 tbsp. juice and the remaining sauce powder until smooth. Stir into the boiling rhubarb, bring to the boil again and simmer for about 1 minute, let it cool down.

4. 4

   Stir egg liqueur and pudding until smooth. Spread over the meringue Easter eggs and arrange on plates. Spread the stewed Harber on top and serve with

Nutrition Facts

KCAL
430 kcal

CARBS
68 g

FATS
12 g

PROTEINS
5 g