By : Mamalovestocook
STEP 1: MAKE THE MERINGUE MIXTURE
Separate the egg whites into a large bowl. Be very careful not to get any egg yolk in with the egg white, or it will not whisk properly.
Use an electric whisk to whisk the eggs until they are completely white and fluffy. You will know they are ready when you can turn the bowl upside down and they doesn't slide out.
Line a baking tray with baking paper. This will prevent the meringues from sticking to the tray. They are easy to peel off once they are cooked.
Now they go into a low oven for an hour and twenty minutes. Don't open the door while they are cooking!
STEP 3: COOK THE MERINGUES
To make the chocolate whipped cream, place all the ingredients into a large bowl.
Once mixed together, continue to whisk on a high speed until stiff peaks form.
Transfer the buttercream to a large piping bag. Using the large piping tip again (Wilton 1M star tip) pipe the cream onto the meringues.
STEP 5: PIPE THE WHIPPED CREAM AND DECORATE
filled with delicious chocolate whipped cream and topped with mini eggs for a most eggcellent Easter dessert.