Chocolate nests with colorful sugar eggs

Ingredients

• 250 g dark chocolate
• 4 egg whites
• 0.5 untreated lemon
• 200 g sugar
• 2 tsp vanilla sugar
• 1 pinch salt
• 200 g coconut flakes
• sugar eggs (for decoration)
• baking paper

Instructions

1. 1.

   Preheat the oven to 140°C.

2. 2.

   Line one or two baking trays with baking paper and prepare a warm and a cold water bath.

3. 3.

   In a bowl whisk the egg whites with grated lemon zest, freshly squeezed lemon juice, sugar, vanilla sugar and salt. Beat over the hot water bath until very foamy, then continue beating on the hot water bath until the mixture is firm and glossy (about 10 minutes). The mixture should only become hand‑warm.

4. 4.

   Then beat the foam in a cold water bath to chill it. Gently fold in the coconut flakes.

5. 5.

   Drop the meringue in spoonfuls onto the baking paper, indent the tops with a teaspoon. Bake for about 20 minutes until pale yellow, then cool. Roughly chop the chocolate and melt over a hot but not boiling water bath; remove from the bath. Dip each meringue into the melted chocolate, place on a wire rack, top with sugar eggs, then allow to set.

6. 6.