4 egg whites
115g caster sugar
115g powdered sugar
for butter cream
preheat oven at 100c, and line a baking tray with some parchment paper.
in a ceramic bowl gently whisk the egg whites until it starts to peak then add the sugar a bit at a time, until you reach stiff peaks and the mixture is glossy.
mix the coca powder ( i used this to colour the meringue) with the powdered sugar and whisk in until the mixture is stiff and shiny (i test this by tipping the bowl if it doesn’t move its done)
put the meringue mixture into a piping bag and pipe small nests onto the parchment paper and cook on the middle shelf for 1 hour and 30 minutes.
once cooked leave to cool. make some butter cream by mixing half a cup of butter with a cup of powdered sugar and vanilla and spoon on to the top, in a bowl mix cocoa powder with coconut and dip the meringue in.
take some fondant and colour it blue and roll it into egg shapes, then sprinkle some coco powder on to make them speckled.
for the fondant feather i used a knife to draw around the end of my finger to get the shape, then i rolled out a thin piece of fondant and stuck it on the middle, then i used the knife to make indents to make it look like a feather. then i used luster dust and painted it.