Easter 'Eggs'

This recipe will work for any meringue dish such as pavlovas or nests.

These are only 1 propoint (40 kcal) each for the small ones, or 3 pp (120 kcal) for the huge ones.

They are really easy to make but you just need a little time for them to dry out effectively-(at least 2 hours after baking).


You will need:


4 Egg whites

(Or 8 tablespoons of liquid egg white )

240g caster sugar

1/2 tablespoon essence of rose water


Baking Parchment


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To colour;(optional)


Blueberries (a handful)

Raspberries (a handful)

These fruits need to be 'zapped' in separate ramekin dishes in the microwave for 1 minute, then sieved so that you have about a tablespoon of rich-coloured juice, for natural colouring.




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Preheat the oven to 150 degrees centigrade.

Put the egg whites in a mixing bowl and whisk with an electric whisk.

Once the egg white is forming stiff peaks, start to add the sugar one tablespoon at a time, whisking well in between each addition.

When the mixture is really firm and glossy, it's ready. Mix in the essence of rose water.


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You can make the meringues at this stage, but for added interest, I like to colour some of the mixture with natural fruits.

Divide the mixture into 3 batches. Keeping one of the batches white, colour the other two with the natural fruit juices.

Mix the colour in loosely, so that you get a 'marbled' effect. For a more solid but subtle colour, mix the natural colouring in more thoroughly. Or do a combination, like I did.

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Pop some baking parchment onto a baking tray.

Using a dessertspoon, gently dollop the mixture into various sizes of egg-shaped, oval mounds. Pile it high so you get that 'eggy' shape as obviously, the base will be flat. I worked out that this amount of mixture makes approximately 27 meringues of 1 dessertspoon size each. So, if you make various sizes, do them as 1 dessertspoon size (1pp/40kcal), 2 dessertspoon size (2pp/80kcal) and 3 dessertspoon size (3pp/120kcal) for the huge ones so that you can work out the points and calories easier when serving.


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Bake for 30 minutes.

Turn the oven off and leave the meringues to dry out gently in the warm oven for as long as possible-at least 2 hours, preferably overnight.


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To Serve:

Sandwich 2 small ones together with half a pot of chocolate Philadelphia for 3pp in total (120kcal), or some cinnamon creme-fraiche, which would be a very lovely treat.
You could also tie two large ones together with string and put a fresh sprig of Springtime flowers in the string to make a proper 3D 'egg'.
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