Get creative this Easter with our Royal Icing Easter Nests. The perfect chocolate holder, ice-cream bowl, decoration, (the list goes on and on and on). Check it out!
2 large egg whites
3 c icing sugar, sifted
¼ tsp cream of tartar
shredded coconut, toasted
In a mixing bowl mix together egg whites and cream of tartar
With an electric mixture, whisk the egg whites on high speed gradually adding the sugar. Make sure to continually scape down the sides.
Beat until all the sugar is incorporated and the mixture is thick enough to hold stiff peaks.
Inflate balloons to the size you want your nests to be. Place them into shot glasses, or drinking glasses that fit the balloon securely.
Spoon the icing into a piping bag fitted with a piping tip with multiple openings (ex. #89, #134, #234 multi-opening tip*)
Have someone else assist by holding the balloon, start by piping in a circular motion the top portion of the balloon gradually making larger circles.
Once you have covered the entire top portion of the balloon, start twirling the balloon on its side, while continuously pipe over the balloon.
Place the balloon back in the glass and let sit overnight to let the nests dry.
Once dry, slowly deflate the balloons and carefully fill the nests with toasted coconut, ice cream and whatever sundae toppings you like!
*you can use a piping tip that has a single round opening (ie, #2 piping tip) as well