Prep Time: 35 minutes        |        Cook Time: 1 hour 30 minutes        |        Makes:  12

Ingredients

• 4 Lodge Farms free range eggs, whites only
• 1 cup Merryfield caster sugar
• Pinch of cream of tartar (or lemon juice)
• 1 tsp White Mill vanilla extract
• Dairy Fine speckled eggs
• Edible flowers, to decorate
• 2¾ cups Merryfield icing mixture
• 6 tbsp Oh So Natural cocao powder
• 120g Beautifully Butterfully butter, at room temperature
• 5 tbsp Farmdale evaporated milk
• 1 tsp White Mill vanilla extract

Method

1. Preheat the oven to 120ºC (100ºC fan forced). Using a pencil and a small plate as a guide, mark 12  x 10cm rounds, side by side, onto a sheet of baking paper to form a wreath. Place paper, marked-side down onto a baking tray.
2. Using an electric mixer, beat egg whites in a large dry, clean bowl until soft peaks form. Gradually add the sugar, a tablespoon at a time, beating well between each addition until sugar is dissolved and mixture is thick, glossy and a ribbon trail is left in mixture when mixers are lifted. Beat in cream of tartar and vanilla extract.
3. Spoon mixture into a piping bag fitted with a 1cm star nozzle. Pipe nests onto prepared tray. Bake on lowest oven rack for 1 hour and 30 minutes or until meringue is dry to touch. Cool in oven with door slightly ajar.
4. To make chocolate frosting, sift together icing mixture and cocoa and set aside.
5. In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with evaporated milk. Blend in vanilla extract.
6. Beat until light and fluffy. If you need to, adjust consistency with a dash of milk or more sugar. Set aside 1-1½ cups of frosting for the meringue nests.
7. Carefully transfer meringue wreath to a large plate.
8. Fill meringue nests with frosting.
9. Decorate with eggs and edible flowers to serve.