If you find yourself with any spare egg whites and don’t know what to do with them, pop them in the freezer until you’re ready to use them. These meringues are really easy. Defrost your egg whites (or use fresh ones), whisk until firm add 50g caster sugar to each egg white and whisk until shiny, thick and creamy and if you turn the bowl upside down it shouldn’t fall out. Spoon large peaks onto a lined baking tray and bake in a cool oven – 110C or gas mark 1/4 for an hour. Once cooled drizzle with chocolate and sprinkle with chopped nuts. Marshmallowy in the middle they are delicious with fresh fruit and maybe a dollop of cream or yoghurt.
These recipes are good to make with the kids while they’re on their holidays and are delicious for everyone to enjoy!
Triple Choc Easter Egg Block
You will need;
250g shortbread biscuits
150g good quality dark chocolate, broken into pieces
150g good quality milk chocolate, broken into pieces
125g golden syrup
75g dried cranberries
75g chopped almonds – or other chopped nuts
12 mini cream eggs, unwrapped
40g white chocolate for decorating
Line a 7 inch square or round cake tin with cling film, making sure that it hangs over the sides so the block is easy to get out of the tin once it’s set. Bring a pan of water to a gentle simmer. Put the broken dark & milk chocolate with the butter into a heatproof bowl and place over the simmering pan of water to melt, making sure the bowl does not touch the water. Break the biscuits up by placing in a plastic bag and gently smash them with a rolling pin, or this can be done in a food processor. You need to have chunky pieces. In a large bowl, mix together the biscuits, cranberries, sultanas, and chopped almonds. When the chocolate and butter has melted, take it off the heat and stir in the golden syrup. Pour the chocolate mix into the biscuit mix and stir until all ingredients are combined. Add the unwrapped mini eggs and gently stir through trying not to break them (don’t worry if they do happen to break up). Tip the mixture into the tin, and gently even it out. Place in the fridge for at least a couple of hours to set. Once set, turn the tin upside down, peel off the cling film and place the block on a board or a plate. Melt the white chocolate in a bowl using the same method as the dark & milk chocolate or place in a jug and heat in the microwave until just melted. Drizzle over the top of the block with a teaspoon and put in the fridge or a cool place to set. Once the chocolate has set, cut into squares and enjoy!
You will need:
250g Self-raising flour
250g Softened butter
250g Light brown sugar
1tsp Ground cinnamon
1tsp Ground Ginger
50g Icing sugar
This recipe is a cross between a spicy hot cross bun and an Eater Simnel cake with marzipan. This will make 12 muffin sized cakes. Pre-heat the oven to gas mark 4, 180C or 160C for a fan oven. Line a 12 hole muffin tin with paper cases or lightly grease a 12 hole cake tin. Place the flour, butter, sugar and eggs in a mixing bowl and whisk with an electric mixer until all combined. Add the sultanas, ginger, cinnamon, all spice and whisk until mixed. Break the marzipan into small sultana size pieces and stir into the mix. Spoon the mixture into the prepared cases or cake tin to approximately 2/3rds full. Bake in the oven for 15 to 20 minutes, until the cakes are springy when lightly pressed. If using a tin, leave for 5 minutes before removing. Leave the cakes to cool completely on a wire rack before icing. To decorate, mix the icing sugar with a few drops of water until it is thick enough to pipe. Using a piping bag with a small nozzle, pipe a cross on each of the cakes. Alternatively you can drizzle a cross on the cakes. Leave to set before enjoying.