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–+ servings
Easter Meringue Nest with mini eggs.
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5 from 2 votes

Easter Meringue Nests

These cute Easter Meringues are filled with delicious chocolate whipped cream and topped with mini eggs for a most "eggcellent" Easter dessert.
Prep Time30 minutes
Cook Time1 hour 20 minutes
Cooling time3 hours
Total Time4 hours 50 minutes
Course: Desserts
Cuisine: International
Servings: 12 meringues
Calories: 196kcal
Author: Marianne Rogerson

Equipment

Ingredients

For the meringues

  • 4 egg whites
  • 220 g caster sugar
  • 1 tsp vanilla extract

For the chocolate whipped cream

  • 300 ml thickened cream (suitable for whipping)
  • 50 g caster sugar
  • 1 tablespoon cocoa powder
  • 1 teaspoon vanilla extract

To decorate

  • 36 mini eggs

Instructions

To make the meringues

  • Pre-heat the oven to 100 C / 210F. Line two baking sheets with baking paper.
  • 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 don't slide out.
  • Add the vanilla extract.
  • Now slowly - one tablespoon at a time - add the sugar. Whisk for a few seconds after each spoonful to ensure it is incorporated before adding the next spoonful. Continue doing this until all the sugar has been used up. The meringue mixture should be white, smooth and glossy.
  • Transfer the meringue mixture to a piping bag. Make sure you have a large piping bag and use a large piping tip. I use a Wilton 1M (star tip).
  • On your baking tray, pipe circular nests - six per tray spaced out. Start from the inside and pipe around in a circle shape, working your way outwards. This will create a nest that is lower in the middle and higher on the outside edge. 
  • Bake in the oven for 1 hour and 20 minutes. Do not open the door during this time. Once the time is up, leave the door closed and leave the meringues in the oven until they are completely cool.

To make the chocolate whipped cream

  • Add all the ingredients to the bowl.
  • Use an electric whisk on a slow setting to combine the ingredients.
  • Once they are combined, whisk on high until stiff peaks form.

To decorate

  • Transfer the chocolate whipped cream to a piping bag with a large piping tip. Use the same technique as before to pipe the cream onto the meringue (start in the middle, move outwards)
  • Top each nest with mini eggs and serve.

Notes

Top Tips for making meringues:
  • Make sure your bowl is completely clean and dry before starting.
  • Egg whites whisk best when they are at room temperature (but eggs are easier to separate when cold from the fridge).
  • Be very careful when you separate the eggs. The slightest speck of egg yolk in the whites will stop them from whisking properly.
  • Add the sugar slowly - one spoonful at a time.
  • If possible, try to avoid overly humid days for making meringues.
  • Bake meringues at a low oven temperature.
  • Leave them in the oven to cool completely.

Nutrition

Calories: 196kcal | Carbohydrates: 25g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Cholesterol: 29mg | Sodium: 26mg | Potassium: 48mg | Fiber: 0.2g | Sugar: 25g | Vitamin A: 377IU | Vitamin C: 0.2mg | Calcium: 24mg | Iron: 0.1mg