Step by step…
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!
More Mini Eggs recipes…
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| Lemon Easter Nest Baked Donuts | Mini Layered Easter Cakes | Easter Chocolate Cake |
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| Easter Nest Cupcakes | Easter Speckled Egg Drip Cake | Mini Egg Chocolate Loaf Cake |
Recommended equipment & ingredients*
| Baking trays | Mixing bowls | Cooling rack |
| Kitchen scales | Stand mixer | Piping bags |
| Jem 1E Piping nozzle | Mini Eggs |
*I earn a small amount of money if you buy the products after clicking on the links. You will not be charged anything extra for this. Thank you for supporting The Baking Explorer!
Ingredients
For the meringue
- 100 g Dark chocolate
- 4 tbsp Cocoa powder
- 6 Egg whites large
- 1 tsp Cream of tartar
- 1 tsp Vanilla extract
- Double the weight of the egg whites Caster sugar
For filling & decoration
- 300 ml Double cream
- 1 tbsp Icing sugar
- 1 tsp Vanilla extract
- Mini Eggs
- 6 squares Dark chocolate melted
Instructions
- Pre-heat your oven to 140C/120C Fan/275F/Gas Mark 1, line a baking tray with greaseproof paper
- 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 the baking tray
- Bake the meringue nests for 40 minutes. Allow to cool fully before filling
- Whip up the double cream with the icing sugar and vanilla, then spoon it into the middle of each nest, add 3 Mini Eggs, and then drizzle over the melted dark chocolate to finish
If you like this, check out more of my Dessert recipes!
Or you might like my Easter recipes!
wow Kat… so pretty. I love the pale cream and the dark chocolate and then the textures must be wonderful too… but then anything with chocolate eggs is a win win with me… a perfect entry to Simply Eggcellent, thank you xxx
Thank you and thanks for hosting!
Fab recipe Kat. There is something so tempting about meringue and I never tire of it. Loving the chocolate addition to the meringue….. bet it tastes wonderful with the cold cream and extra crunch of the mini eggs X
Thanks Kate, it really is a delicious mixture of taste and textures 🙂
Lovely and so seasonal too, thanks for linking up to we should cocoa
Thank you, and thank you for hosting!
These are just unctuous looking Kat – I could certainly sink my teeth into them no problem!!
Thanks Stuart! Yes they don't last very long in my house!
These look wonderful. I've always wanted to try making meringue but haven't yet, I think I may try making some this weekend. Iish me luck. I have one question what is the best temperature to use on an electric oven and how long should I let the meringue bake?
Hi Louise, 120C fan for 40 minutes is what I did. I hope you enjoy the recipe!
Beautiful!! I have yet to make a chocolate meringue nor have I piped them into nests which I think should be remedied!
Thank you! I agree it should 🙂
So pretty. I'll pin this for next year.
Thanks Sally, hope you enjoy them next Easter!
Ooh, they look fabulous Kat. I do like a good meringue and the chocolate would be good for tempering some of the sweetness. Thanks for sharing with #WeShouldCocoa.
Thank you, and thanks for hosting!
So pretty! I love meringues , in fact I find them irrestibile! Must try these next year! Thank you for linking up with #creditcrunchmunch
I hope you enjoy this next Easter!
Such perfect meringue nests and with chocolate too! I still have a large stock of mini eggs so I think these will be on the dessert menu next week. Thanks for entering AlphaBakes.
Thank you! Hope you enjoy these if you try them!
These are really pretty and really are too good to be kept just for Easter. They'd be perfect with some fresh fruit in too for a general spring pudding. Thanks for sharing with #creditcrunchmunch
These are so adorable! I just want to start eating and not stop! Thank you for sharing with the No Waste Food Challenge!
so delicious looking and such a fab take on easter nests x