Petits Nids de Pâques, or Little Easter Nests, are a traditional French Easter treat that is often enjoyed during the French Springtime Easter Holiday.
Initially, these delightful and tasty treats were commonly prepared using a blend of shredded wheat, chocolate, and candy eggs. However, as time has passed, new variations of the recipe have surfaced.
Petits Nids de Pâques are a fun and festive treat that are perfect for celebrating Easter with family and friends. They are also easy to make and can be customized with different types of candy eggs or other decorations to make them even more festive.
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Here is Lorraine's sweet recipe 🐰
Petits Nids de Pâques
Preparation 15 minutes Cooking: 12 minutes
Ingredients (8-10 cupcakes)
4 egg whites 90 g of melted butter 30 g of flour 8o gr ground almonds 70g icing sugar
Salted butter caramel or chocolate spread.
Clarify the eggs (separate the whites from the yolks). With the yolks that will not be used in the recipe, you can make a custard. Beat with a whisk, the whites to loosen them. Sift the flour, almonds, icing sugar. Melt the butter. Add the sifted powders to the egg whites and beat vigorously. Add the melted butter. Mix well to obtain a smooth paste.
Preheat the oven to 180° Place the dough in the previously buttered molds if they are not silicone. Bake for 12 minutes. Check the cooking with the tip of a knife which should come out dry. Let the cupcakes cool. Meanwhile, lightly melt the caramel or chocolate spread in the microwave. Fill the middle of the cakes, generously. Chill for 30 minutes and enjoy.
For the occasion of the Easter holidays, add a few small Easter eggs to make this dessert even more playful.