Description
A delightful Easter dessert that combines crisp, airy chocolate meringue nests with a luscious whipped cream filling, topped with pastel Mini Eggs for the perfect festive touch. These Chocolate Meringue Easter Nests are fun to make, visually stunning, and irresistibly delicious!
Ingredients
For the Meringue:
- 100g dark chocolate, finely grated
- 2 tbsp cocoa powder
- 6 large egg whites
- 1 tsp cream of tartar (or 2 tsp white vinegar/cider vinegar/lemon juice as a substitute)
- 400g caster sugar
- 1 tsp vanilla extract (optional)
For the Filling & Decoration:
- 300ml double cream
- 1 tbsp icing sugar
- 1 tsp vanilla extract
- 120g Mini Eggs (about 36)
- 2 tbsp dark chocolate curls or sprinkles
Instructions
- Preheat the Oven: Preheat your oven to 100°C Fan/225°F/Gas Mark ¼. Line two or three baking trays with parchment paper.
- Prepare the Chocolate: Finely grate the dark chocolate and mix it with the cocoa powder.
- Whip the Egg Whites: In a stand mixer, whisk the egg whites and cream of tartar until stiff peaks form.
- Add Sugar Gradually: While mixing, slowly add the caster sugar one spoonful at a time, waiting 15 seconds between each addition. The mixture should be thick, glossy, and smooth.
- Incorporate Chocolate: Gently fold in the grated chocolate and cocoa powder mixture.
- Shape the Nests: Transfer the meringue to a piping bag with a star nozzle. Pipe nest shapes onto the trays, starting with a circle and piping a ring on top. Alternatively, use a spoon to create a dent in the center.
- Bake Slowly: Bake for 1 hour and 30 minutes, then turn off the oven and allow the meringues to cool completely inside (preferably overnight).
- Whip the Cream: Beat the double cream with icing sugar and vanilla extract until soft peaks form.
- Assemble the Nests: Spoon the whipped cream into each meringue nest, top with Mini Eggs, and sprinkle with chocolate curls.
- Serve and Enjoy: Store in the fridge and consume within 2 days for the best taste!
Notes
- To prevent cracking, let the meringues cool gradually in the oven.
- Use a grease-free mixing bowl for the best meringue results.
- Avoid making meringues on humid days, as moisture affects their texture.
- For a dairy-free option, substitute whipped cream with coconut cream.
- Prep Time: 20 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Easter, Holiday, Chocolate Treats