To start, I finely grated dark chocolate and then stirred cocoa powder into it.
I whisked up egg whites and cream of tartar in a food mixer until soft peaks formed.
Keeping the mixer going, I added vanilla extract and poured in caster sugar. Always measure your egg whites and then double the amount of sugar to get the perfect meringue. Once stiff peaks formed – turn the bowl upside for the true test of this! – then I turned the mixer off.
I folded the chocolate and cocoa powder mix into the meringue.
I put the meringue into a piping bag with a star nozzle and piped out nest shapes onto a lined baking tray. There were 12 in total.
I baked the meringue nests on 140C (120C Fan)/275F/Gas Mark 1 for 40 minutes.
I whipped up double cream and also grabbed a bag of Cadbury Mini Eggs.
Then I spooned some of the cream into the middle of each of the Chocolate Meringue Easter Nests, added 3 Mini Eggs, and then drizzled over some melted dark chocolate to finish.
The Chocolate Meringue Easter Nests were so chocolatey and melt in the mouth, and I think we all know how well freshly whipped cream goes with crisp meringue! I thought they looked really cute. You could also top the Chocolate Meringue Easter Nests with mini creme eggs, caramel eggs, oreo eggs… whichever you prefer!
I’m entering these into myself and Cakeyboi‘s monthly challenge Treat Petite, where the theme is Easter & Spring. Into Tin & Thyme‘s challenge (this month hosted by Lancashire Food) We Should Cocoa, the theme is eggs. And into The No Waste Food Challenge hosted by Elizabeth’s Kitchen Diary as I used leftover egg whites that I had frozen for the meringue. Into Fab Food 4 All & Fuss Free Flavour‘s challenge Credit Crunch Munch hosted by Travels for Taste this month, for the same reason as above.
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Chocolate Meringue Easter Nests
- 100 g Dark chocolate
- 4 tbsp Cocoa powder
- 6 Egg whites
- 1 tsp Cream of tartar
- 1 tsp Vanilla extract
- Double the weight of the egg whites Caster sugar
- 300 ml Double cream
- Mini Eggs
- 6 squares Dark chocolate melted
Finely grate the dark chocolate and stir the cocoa powder into it
Whisk up the egg whites and cream of tartar in a food mixer until soft peaks form
Keeping the mixer going, add the vanilla extract and slowly pour in the caster sugar. Once stiff peaks form turn the mixer off
Fold the chocolate and cocoa powder mix into the meringue
Put the meringue into a piping bag with a star nozzle and pipe out nest shapes onto a lined baking tray
Bake the meringue nests on 140C/120C Fan/275F/Gas Mark 1 for 40 minutes
Whip up the double cream, spoon it into the middle of each nest, add 3 Mini Eggs, and then drizzle over the melted dark chocolate to finish