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Clover Classic custard filled meringue nests

Clover Classic custard filled meringue nests

Clover Classic custard filled meringue nests

Recipe by Carla Kleinsmit

2 large eggs (whites only)
100g castor sugar

4 cups clover classic custard
2T butter softened
2T cornflour

To decorate
Speckled eggs
Icing sugar

Preheat the oven to 80-100˚C and line a baking tray with baking paper.
In your mixer’s bowl, place the egg whites, whisk it on low speed until it becomes a foamy consistency. Once it’s foamy, increase the speed and whisk the whites to stiff peaks.
Once you reach stiff peaks, start adding the castor sugar little by little until all is combined with the whites. Place the meringue into a piping bag with a star nozzle
Pipe the meringue in the form of a nest onto the baking paper.
Bake the meringues for roughly 1hour and 45 min
It’s advisable to cool the meringues overnight in the oven to dry out properly.
To make the filling - In a smaller mixing bowl combine the cornflour and butter by mashing them together to form a paste. Add the butter paste to the custard and mix through until the paste dissolves and mixes into the custard, bring to a simmer again allowing the custard to thicken. Allow cooling.
In another bowl, beat the cream and icing sugar to stiff peaks and place in a piping bag
Fill the middle of the nest with the clover custard, to off with some cream and decorate with speckled eggs.


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