Mini Egg chocolate meringue nests

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Mini Egg chocolate meringue nests
Mini Egg chocolate meringue nests
  • Serves: 6

  • Prep time:

  • Cooking time:

  • Total time:

  • Skill level: Easy peasy

  • Costs: Cheap as chips

Essentials recipe Our Mini Egg chocolate meringue nests would make the perfect dessert for Easter Sunday. With a crisp coating and gooey centre, these meringues are perfect drizzled in chocolate and cream and topped with plenty of Mini Eggs of course! They are sure to be a hit with the whole family and get you several compliments. If preferred, you could serve the meringues with ice cream and some chopped fresh berries. Mini Eggs are a real family favourite and this recipe helps you make the most of any that you still have lying around. Our recipe for meringues will help you make perfect crisp yet fluffy meringues every time. Once you’ve tried it you’ll never go for shop bought meringues again. Once the meringues are made, you can get the kids involved and let them decorate their own Easter meringue nest. Though you might want to monitor how much chocolate sauce they add!


For this Easter recipe you will need:
  • 4 egg whites
  • 250g white caster sugar
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • 300ml double cream
  • 100g chocolate, melted
  • 1x pack Mini Eggs

Swirl the chocolate through the cream at the last moment before serving.


  1. Put the oven on its lowest setting 100C/gas ½ . Whisk the egg whites until stiff and standing in peaks. Add half the sugar, whisk in well then add the rest of the sugar in 2 batches to make a thick, glossy meringue. Whisk the cornflour mixture into the meringue with the vinegar. Spoon 6 large, fluffy mounds of meringue onto 2 baking trays lined with baking paper and bake for 1½ hrs, until they’re crisp and come off the paper easily. Turn off the oven and leave them in there to cool.
  2. Whip the cream until soft and billowy, then fold in the chocolate lightly. Spoon into the nests and serve with Mini Eggs.

Try our classic Easter nests recipe

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