Ingredients

Method

• 8 free-range egg whites
• 400 g caster sugar
• For the raspberry purée, blend:
• 300 g fresh or frozen raspberries
• 2 T icing sugar
• 1 T lemon juice

Method

Ingredients

1. Preheat the oven to 110°C. Line 2 baking trays with baking paper.

2. Beat the egg whites in the bowl of a stand mixer until soft peaks form then, while beating at medium speed, add 1 T sugar at a time until all the sugar has been incorporated and you have a fluffy, stiff meringue.

3. To create the bodies of the swans, use a large serving spoon to scoop out large spoonfuls of the meringue and gently place onto the baking paper, coaxing the meringue off the spoon to create an oval-shaped dome. Make 6 bodies, giving each enough space to bake and puff slightly.

4. Place the remaining meringue in a piping bag with a 1 cm nozzle and pipe the heads and necks of the swans, creating S shapes. Make a few extra in case of breakages. Bake for 2 hours until dry and crisp.

5. When cool and ready to serve, make a small hole in the front of each swan’s body and carefully insert the neck, propping up the neck and head. Serve the swans on a pool of the raspberry purée with cream, if you like.

Find more Easter recipes here.

Photograph: Jan Ras
Production: Abigail Donnelly
Food assistants: Cheri Kustner and Emma Nkunzana