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Wasp Nests

50g dark chocolate, grated fine
1 egg white
1/2 cup caster sugar
1 cup peeled, blanched almonds, chopped coarsely
2 drops almond essence


Preheat the oven to 140 C.

Whisk the egg white on a high speed, until it forms stiff peaks, and you can hold the bowl upside down without the whites sliding.

Add the sugar, one tablespoon at a time, whisking for about 45 seconds between each addition, until the sugar is all used up. Continue to whisk for another minute.

Quickly and very gently fold in the grated chocolate, chopped almonds and almond essence.

Line a cookie sheet with some parchment/ baking paper. Using two teaspoons, place small mounds of the meringue mixture on it. Leave some space between the mounds, as these will spread out a little bit. You can probably fit all the mixture on one cookie sheet, otherwise bake it in two batches.

Bake in the preheated oven for 25 minutes.

Take out of the oven, and leave to cool for a minute or so. Very gently slide the nests out on to a baking rack, and let cool completely.

These will keep in an airtight tin for about a week, if you can resist them of course :-)

Recipe from: http://foodfootballandababy.blogspot.com/
Author: Michelle Peters - Jones
Please do not plagiarise