Easter Egg Box

Preheat the oven to 100°C/gas ¼, and line a baking sheet with baking paper.

Make ½ a batch of meringue mixture with the recipe here. Then fold through a few drops of natural food colouring to make a light pastel shade. Fill a disposable piping bag with the meringue mixture and cut a 2.5cm hole in the tip.

Pipe about 24 small dollops of meringue mixture onto the lined baking sheet until all the mixture is used up. Then, with a damp finger, carefully press down and round the tips of the meringue peaks so you have a smoother ‘eggshell’ shape. Dust with a few specks of cocoa powder.

Bake for 30–40 minutes, or until the meringues come off the baking paper easily with their bases intact. Leave to cool.

Break the chocolate into pieces and gently melt in a heatproof bowl set over a pan of simmering water or in a micro-safe bowl in the microwave. Once the chocolate has melted, gently fold in the double cream until you have a thick, smooth paste.

Using a knife, spread the base of each kiss with chocolate and then sandwich 2 together to form an egg shape. Repeat with the remaining kisses.

Put your meringue eggs in an egg cup or egg box and tie each box with a ribbon and a feather. Or use some straw to make your own little ‘nests’ for them to nestle in. The meringue eggs will keep for 2 weeks in an airtight container.