Find more recipes at fussfreeflavours.com
Jelly Bean Easter Nests
These jelly bean Easter nests are easy to make with a canelle mould and Madeleine batter
Servings: 12
Ingredients
- 75 g unsalted butter - – melted and cooled
- 2 large eggs
- 90 g granulated sugar
- 100 g plain flour
- ½ tsp baking powder
- ½ tsp lemon essence / rose water / orange blossom water / vanilla extract – to taste
- 6 tsp buttercream - to hold the jellybeans in place
- 36 jellybeans
Instructions
- Warm the butter in a small pan, until melted and set to one side to cool.Whisk the eggs and sugar together until they have doubled in size and are light and fluffy.
- Slowly fold in the flour, baking powder and salt. Add the vanilla or orange flower water.
- Slowly add in the melted butter, gently folding all the time. When mixed cover the bowl and put in the fridge for at least 30 mins, the batter should be foamy and full of air.
- Put a dollop of the mixture into a well buttered canelle tray, or mini muffin pan, each mould should be about 2/3 full. Place in an oven at 375F/ 190C/ GM 5 for around 7-10 minutes until risen, golden and shrinking away from the edges of the mould.
- Leave for a few minutes and then turn out. Arrange a few Jelly Belly jelly bean eggs on each cake and serve in an egg box.
• Please note that the nutrition information provided below is approximate and meant as a guideline only.
• Unless stated otherwise cup conversions have been made with an online tool. For accuracy please check with your favoured conversion tool. We recommend buying inexpensive digital kitchen scales.
Calories: 136kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 40mg | Sodium: 17mg | Potassium: 40mg | Sugar: 11g | Vitamin A: 195IU | Calcium: 16mg | Iron: 0.5mg