Easter Meringue Nests With Mini Eggs

Easter Meringue Nests With Mini Eggs


These easter meringue nests feature swirled chocolate meringue, shredded coconut, and whipped cream. Topped with mini chocolate Easter eggs.

In a small microwave-safe bowl, melt the chocolate in 30-second increments, stirring after each time. Set this aside to cool.

Preheat the oven to 110°C/230°F regular oven.

Separate 5 eggs and place the egg whites in a clean large mixing bowl or the bowl of a stand mixer. 

The meringue

Whisk the egg whites until they become foamy, for about one minute. Add in the sugar, a tablespoon at a time.

Keep beating on high until the egg whites are thick, smooth, glossy, and hold stiff peaks.

Mix in the cornstarch, vinegar, vanilla, and salt.

Take two baking sheets and add little spots of meringue in all 4 corners of each sheet. Line each sheet with parchment paper.

Forming the nests

Scoop 6 blobs of meringue onto each baking sheet and use the back of a spoon to hollow out the middles to create nests.

Drizzle a little chocolate over each nest. Use a skewer to swirl the chocolate into the meringue, pushing out the sides of the meringue to keep the 'walls' of the nest.

Bake the meringues for 1 hour and 15 minutes and don't open the oven during this. 


Once baked, turn off the oven and let the meringues cool in there for at least two hours until crisp.

Once ready to serve, in a medium bowl, use electric beaters to whip the cream until medium peaks form.

Spoon the whipped cream onto each meringue. Sprinkle with some shredded coconut and press into 3-4 mini eggs.

Once the cream has been put on the meringues, they are best eaten within 3-4 hours.