Nutrition Facts
8 servings
8
Recipe for Easter Nest Cookies
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At Easter, we can't get enough of these mini marbled financiers with chocolate sprinkles and filled with a chocolate spread. Decorated with small pastel chocolate eggs and non-edible little chicks, but if you're lucky enough to find some, enjoy!
For 30 mini Easter nests
4 Egg white
50 Almond flour
50 Flour
70 Melted butter
130 Powdered sugar
1 pinch Baking powder
65 Chocolate Vermicelli
For decorating Easter nests
30 Mini pastel chocolate eggs
1 Chocolate Honey Spreading Paste
Directions
1
Preheat the oven to 180°C. Melt the butter and let it cool slightly. Mix the egg whites with the powdered sugar. Add the almond powder, flour, and baking powder. Pour in the melted butter and mix everything together, then add the chocolate sprinkles. Pour into small mold trays and bake for 10 to 12 minutes.
2
Unmold the small nests once they have cooled completely. Turn them over and add a bit of spreadable filling to the center of each nest. Set aside in the refrigerator for at least 30 minutes.
3
To finish, decorate with small pastel eggs and small figures like chicks or other decorations... All that's left is to enjoy!
Ingredients
For 30 mini Easter nests
4 Egg white
50 Almond flour
50 Flour
70 Melted butter
130 Powdered sugar
1 pinch Baking powder
65 Chocolate Vermicelli
For decorating Easter nests
30 Mini pastel chocolate eggs
1 Chocolate Honey Spreading Paste
Directions
Directions
1
Preheat the oven to 180°C. Melt the butter and let it cool slightly. Mix the egg whites with the powdered sugar. Add the almond powder, flour, and baking powder. Pour in the melted butter and mix everything together, then add the chocolate sprinkles. Pour into small mold trays and bake for 10 to 12 minutes.
2
Unmold the small nests once they have cooled completely. Turn them over and add a bit of spreadable filling to the center of each nest. Set aside in the refrigerator for at least 30 minutes.
3
To finish, decorate with small pastel eggs and small figures like chicks or other decorations... All that's left is to enjoy!
Notes
-
Ghalhadriel
In my area, they are called tigrés :-) I am very happy with the result, very close to those found in pastry shops. However, be careful with the proportions; when I cut them in half, I only got 9 cakes, and they were still quite small because I didn't fill the molds for fear of overflow. That's also why I didn't add any baking powder at all. I would gladly make them again but counting on 12 cakes for 4 egg whites. Thank you for this recipe :-)
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