Easter Meringue Pie
- 8 portions
150g butter, softened
¾ cup (165g) brown sugar
½ cup (125mL) NESTLÉ Sweetened Condensed Milk
1 ¾ cups (260g) plain flour
1 cup (150g) self raising flour
2 tbsp NESTLÉ Baking Cocoa
375g NESTLÉ Docello Snowcap, melted
1/3 cup (80mL) thickened cream
1. Preheat oven to 180ºC/160ºC fan forced. Grease and line two oven trays with baking paper. Beat butter, brown sugar and NESTLÉ Sweetened Condensed Milk until creamy; add egg and beat until just combined.
2. Fold in sifted flours and NESTLÉ Baking Cocoa, mix to firm dough. Roll out dough between two sheets of baking paper to 5mm thickness. Using an egg shaped cookie cutter, cut dough into shapes; place on prepared trays; bake 10 minutes. Cool on trays. Drizzle biscuits with some of the NESTLÉ Docello Snowcap. Reserve remaining NESTLÉ Docello Snowcap.
3. Combine remaining NESTLÉ Docello Snowcap and thickened cream, set aside at room temperature for 45 minutes or until set. Use electric beaters to beat until light and fluffy. Spoon the mixture into a large piping bag fitted with a fluted nozzle.
4. Pipe a small amount of whipped choc cream on the plain side of one biscuit, top with another biscuit, chocolate side up. Repeat with the remaining biscuits and whipped choc cream.