Читать книгу Peanuts Holiday Cookbook - Weldon Owen - Страница 15

WOODSTOCK’S EASTER EGG NEST

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SPRING & SUMMER TREATS # 21

3 large egg whites, at room

temperature

¼ teaspoon cream of tartar

Pinch of salt

¾ cup sugar

1 teaspoon pure vanilla extract

½ cup shredded dried coconut

1 bag (13 oz) large jelly beans,

all different colors

Makes 12 nests

Preheat the oven to 225°F. Line 2 baking sheets with parchment paper.

In a large bowl, using an electric mixer, beat the egg whites on low speed

until foamy. Add the cream of tartar and salt. Turn the mixer speed to

high and beat until the whites stand in soft peaks. Beat in the sugar 1

tablespoon at a time. Occasionally stop the mixer and scrape down the sides

of the bowl with a silicone spatula. Continue beating until the whites stand in

stiff peaks (no droops), 15–20 minutes. Add the vanilla and beat until blended.

With a large spoon, drop 6 equal-size mounds of the mixture on each

prepared baking sheet, leaving plenty of space between them.With the

back of the spoon, make a depression in the center of each mound so

that it looks like a little bird’s nest. The nests don’t have to be perfect. Sprinkle

each nest with some coconut. Drop 3 jelly beans into the center of each nest.

Bake the nests for 2 hours. Turn off the oven, but leave the nests in the

warm oven for 30 minutes.

Place the baking sheets on racks and let the nests cool completely.

With your fingers, carefully peel the paper from each nest. Add a few

more jelly beans to the center of each nest and serve. Store in an

airtight container at room temperature for up to 1 day.

For a special Easter treat, make a coconut-covered meringue nest and fill

it with colorful jelly beans.

INGREDIENTS