What better combination to put together, the chance to be creative and food!
Tots100 and Center Parcs set a challenge for us to make a edible Easter egg nests, T was really looking forward to having a go at this one!
We had a look around at all the different types of food we could use and in the end we chose to make Macaroon nests.
Center Parcs Chief Creative Chef, Lynn Dixon gave us some tips to help us with our creations and the tip that stood out to me was
‘Not a fan of chocolate? Twist multi-coloured liquorice laces together to create an edible nest, softening them in the microwave for 20 seconds to make them easier to mould’
As we had way too much Easter chocolate by this time we went for yogurt covered cranberries instead of the chocolate mini eggs. Much healthier option!
Recipe for Easter Macaroon nests
- 2 large egg whites
- Pinch of salt
- 1 can of condensed milk
- 2 tsp of vanilla extract
- 300g desiccated coconut
- 2 tbsp of sugar
- 2 tbsp of plain flour
Separate egg whites of 2 eggs in a bowl and add a pinch of salt
Whisk until frothy
Add a tin of sweetened condensed milk and 2 tsp of vanilla extract and mix well
Fold in 300g of desiccated coconut
Add 2 tbsp sugar and 2 tbsp flour and mix well
Line a baking sheet with baking paper, wet hands and form flat circles of mixture, push a well into the middle
Then cook for 25 minutes at gas mark 2/300°/150°c or until edges are golden brown
NOT LIKE THIS BELOW!!!!!!
I used the fahrenheit temperature and not the celsius one!!!
So I repeated the recipe another day and they turned out perfect!!