chocolate or marzipan eggs, preferably any edible organic flower
How to prepare
20 minutes
Set the oven to 125 degrees.
Beat the egg whites until hard foam. Add half of the sugar and whisk to hard foam. Beat in the rest of the sugar, about 3 tbsp at a time.
Cover a sheet of baking sheet paper. Place on meringue and shape it to high around bottom with depression in center, about 20 cm in diameter (preferably draw a circle, about 20 cm in diameter, before applying meringue).
Put the plate in the lower part of the oven, lower the temperature to 100 degrees and bake for about 60 minutes. Turn off the oven and allow the meringue to cool in the oven.
Make chocolate chips from the dark chocolate using cheese grater. Heat the chocolate occasionally with the palm of your hand, then it becomes easier to roll chips. Place chocolate chips on a dish with baking paper and store in the freezer for serving.
Top the cold meringue with whipped cream. Garnish with chocolate shavings. Aim over cocoa powder. Top with eggs and flowers.
