MAMA CAN COOK Vietnamese prawn noodle salad

Prep: 25min Cook: 45min

Makes: 12.

Ingredients:

4 egg whites

1/2 tsp cream of tartar*

1 cup castor sugar

1 tsp vanilla essence

To decorate

600ml thickened cream

2 tbs castor sugar

1 tsp vanilla extract

Crispy shell Easter eggs to place on top of the frosting

3 tbsp desiccated coconut*

Method:

Pre-heat oven to 120°C. Grease 2 baking trays and line with baking paper. Place eggwhites and cream of tartar into the bowl of an electric mixer. Beat on medium-high speed until firm peaks form. Gradually add the sugar until it is well incorporated and beat until the meringue holds stiff peaks and is thick and glossy. Fold through vanilla essence. Spoon mixture into a piping bag with a fluted tip and pipe in a swirling motion to form a nest approx. 8cm round, ensuring each nest is 2cm apart.

With the sweetest time of year fast approaching, McKenzie’s Foods has some egg-citing recipes. You can find all their products, marked with an *, in your supermarket baking isle.

Bake for 45 minutes. Allow the meringues to cool in the oven with the door slightly ajar. Whip cream together with sugar and vanilla until thick. Pipe or spoon cream onto meringue nests and decorate with easter eggs and sprinkle with coconut.

The cupcake batter will look thinner than normal but we promise the outcome is light and fluffy! If you're time poor, top the cupcakes with mini eggs and a sprinkling of desiccated coconut.