Easter Meringues

An Egg-citing Sunny Queen Recipe Perfect for Easter

As much as we love the excuse of eating chocolate at Easter every year, the season is also very much about eggs, and not just the chocolate kind!

Eggs are a key part of Easter celebrations; whether it be for egg hunts or shell decorating, but as one of the most versatile and healthy natural foods on the planet, free-range eggs can be a scrumptious and egg-quisite addition to your Easter celebration menu.

 

When choosing your Free Range eggs, make sure you select Sunny Queen's Free Range eggs, because not all free range eggs are the same. At only 1500 hens per hectare, the Sunny Queen chooks have six times more space to play all year round compared to most other free range hens.

Sunny Queen Farms' Managing Director, John O'Hara says: "Eggs are so versatile and easy to use, whether your menu includes hot cross buns or meringue for afternoon tea, eggs can fit in anywhere during the Easter meal."

Easter Meringues

Serves: 6

Ingredients

4 Sunny Queen egg whites
1 ¼ cups caster sugar
1 pinch salt
1 pinch cream of tartar

Method

Heat the oven to low (110 degrees C.)
Line three baking trays with baking paper and use an 18cm side plate to mark a circle on each.
In the clean dry bowl of the electric mixer, whisk egg whites until frothy. Add salt and cream of tartar and beat on high speed until peaks begin to form. Beat in 3 tbsp sugar and beat for 2-3 minutes until reasonably stuff, but not standing in hard points. Fold in remaining sugar with a large spoon.

Spread the meringue on the prepared trays, keeping it within the circles and spread smoothly. It should be about 2cm thick.
Bake for ¼ hours and then switch off the oven. Slide a spatula beneath the meringues to loosen from the paper, turn the meringues over and leave in the cooling over for about 30 minutes, or until dry.
To assemble, layer meringues with passionfruit curd and finish with whipped cream.