Description
Light, crispy chocolate meringue shaped into whimsical nests and filled with whipped cream or chocolate and candy eggs—perfect for Easter or any spring celebration!
Ingredients
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3 large egg whites (room temperature)
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¾ cup granulated sugar
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2 tbsp unsweetened cocoa powder (sifted)
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½ tsp vanilla extract
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Pinch of salt
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Whipped cream or chocolate ganache (for filling)
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Mini candy eggs (for garnish)
Instructions
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Preheat oven to 250°F (120°C) and line a baking sheet with parchment paper.
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In a clean, dry bowl, beat egg whites and salt until soft peaks form.
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Gradually add sugar, beating until stiff peaks form and mixture is glossy.
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Gently fold in cocoa powder and vanilla.
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Spoon or pipe meringue into 8 nest shapes on the baking sheet, with a slight indentation in the center of each.
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Bake for 1 hour, then turn off oven and let nests cool inside with door ajar.
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Once cool, fill with whipped cream or ganache and top with mini eggs.
Notes
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Meringue nests can be made 1–2 days in advance and stored in an airtight container.
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Use natural food dyes or edible flowers for an extra spring flair.
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Swap candy eggs with fresh berries for a lighter option.
- Prep Time: 20 minutes |
- Cook Time: 60 minutes
Nutrition
- Calories: 130kal
- Sugar: 20g
- Sodium: 25mg
- Fat: 4g
- Saturated Fat: 2g
- Carbohydrates: 22g
- Protein: 2g