Coconut Nests with Caramel Filling
Ingredients:
Nests:
4 large egg(s), separated
60 ml castor sugar
2 ml salt
150 g desiccated coconut
Filling:
230 g LANCEWOOD® Medium Fat Plain Cream Cheese
125 ml caramel treat
5 ml caramel essence or vanilla essence
To finish:
24 mini speckled eggs
Method
Nests:- Preheat the oven to 160˚C. Spray a mini muffin pan with non-stick spray.
- Whisk the egg whites until soft peaks forms. Add the castor sugar and salt and beat for 10 more seconds. Add the coconut and mix in.
- Fill each muffin cavity with some of the coconut mixture. Lightly press the mixture into the bottom and up the sides of the muffin cavities using a wine cork or a large wooden spoon.
- Bake for 25 – 30 minutes until golden. After 20 minutes, cover with foil (shiny side facing up).
- Remove from the oven and leave to cool slightly. Carefully remove from the pan (use a toothpick to easily lift them out) and leave to cool completely on a wire rack.
Filling:- Beat the cream cheese and Caramel Treat together until smooth. Add the caramel or vanilla essence and mix in. Spoon into a piping bag.
- To keep nests from going soggy, pipe the filling into the nests just before serving.
- Top with speckled eggs and enjoy!
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