Easter Meringue Nests

Easter Meringue Nests

These deliciously chewy Easter meringue nests topped with whipped cream and chocolate eggs make a pretty dessert for an Easter celebration.

For the meringue: 

3 large egg whites, at room temperature 

180g caster sugar 

Small pinch of salt 


For the decoration: 

300ml double cream 

½ tablespoon icing sugar 

Few drops of pure vanilla extract 

50g milk or dark chocolate, grated 

200g mini chocolate eggs,or any other Easter chocolate of your choice 

Follow The Steps

Preheat the oven to 140C/120Fan/Gas mark 1. Line two large trays with baking parchment. 

Place the egg whites in a scrupulously clean electric mixing bowl. Add the pinch of salt, then whisk on low speed for about one minute, then increase the speed to medium-high and whisk to firm peaks. With the mixer still running, slowly start to add the sugar, a tablespoonful at a time. Don’t stop the mixer until you have a shiny, stiff meringue that holds its shape. 

Spoon the meringue into small rounds on the lined baking paper and using a dessert spoon,make a little indentation for the cream. If you fancy having a go at piping, place the meringue into a large piping bag fitted with an open star nozzle and pipe rounds on the tray. 

Bake in the oven for about 35-40 minutes, or until the meringues are crisp and dry. You should be able to lift them off the baking tray very easily. Turn off the oven and leave the meringues to cool on the baking trays with the door slightly ajar. 

When the meringues have completely cooled, whip the double cream, icing sugar and vanilla extract to soft peaks. Spoon some whipped cream into each meringue nest, then top with the grated chocolate and mini eggs. 

Recipe created by Nickki Thompson, Something Sweet Something Savoury

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