Mozart Meringue Nests

For the meringues, preheat the oven to 130 °C (fan). Fill a small pan half full with water and heat up. Place both types of sugar, egg whites, and salt in the food processor mixing bowl and stir well with one hand over a pan of water until the mixture turns white and heats up. The egg white mixture should be lukewarm and the sugar well dissolved. Now mix in the food processor for approx. 5 minutes until the mixture is smooth and firm.

Pour the meringue into a piping bag with a serrated nozzle. Line a baking tray with greaseproof paper and pipe small rings onto it. Bake in the oven for approx. 15 minutes. The meringues should come off the tray easily without sticking to it.

For the filling, finely grate the zest of the lemons and the mandarin. Squeeze the juice from the lemons and the mandarin. Mix the eggs together with the yolks in a saucepan along with the Mozart White, sugar, salt, lemon juice, and finely grated zest. Heat slowly over a low heat, stirring continually to stop the eggs sticking to the bottom. Gradually add the cold butter, adding another piece after each piece has dissolved, until it has all been used up. The lemon curd should now have increased significantly in volume and firmness. Pass the lemon curd through a sieve, cover with cling film, and leave to infuse in the fridge for at least 2-3 hours (preferably overnight). 

Fill the finished meringues with lemon curd and garnish with the chocolate Easter eggs.