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Easter egg meringue


4 egg whites

2 cups powdered sugar

Forte orange date spread


  1. Preheat the oven to 200 degrees F (95 degrees C). Place a parchment paper on a cookie sheet and draw circles the size you would like your meringue eggs to be.
  2. Using an electric mixer whip egg whites until foamy.
  3. Add the sugar little at a time, while continuing to whip at medium speed.
  4. When the mixture becomes stiff and shiny transfer it to a large pastry bag (you can use a plastic bag with a tiny cutoff in one corner).
  5. Pipe the meringue onto the prepared baking sheet. Start in the the middle and pipe concentric circles until you reach the circle, then add a second layer just on the outside.
  6. Place the meringues in the oven. Bake for at least 3 hours, or until they are dry, and can easily be removed from the pan.
  7. Allow cookies to cool completely before storing in an airtight container at room temperature.
  8. Just before serving spread a tablespoon of Forte orange date spread in the middle.