Chocolate Meringue Easter Nests
Crispy chocolate meringue nests filled with whipped cream or ganache and topped with mini chocolate eggs.
Ingredients
Ingredients
- 4 large egg whites at room temperature
- 1 cup granulated sugar
- 1/4 teaspoon cream of tartar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla bean paste
- 2 tablespoons unsweetened cocoa powder sifted
- 1/2 cup semi sweet chocolate chips melted
- 1 cup whipped cream or chocolate ganache
- 1/2 cup mini chocolate eggs or candy coated eggs
Instructions
- Preheat the oven to 225°F and line a baking sheet with parchment paper.
- Place the egg whites in a clean mixing bowl and beat on medium speed until foamy.
- Add the cream of tartar and salt, then gradually add the sugar, 1 tablespoon at a time, while beating on medium high speed until stiff, glossy peaks form.
- Gently fold in the vanilla bean paste and sifted cocoa powder with a spatula until fully combined without deflating the meringue.
- Transfer the meringue to a piping bag fitted with a large star tip. Pipe 3 inch circles on the prepared baking sheet, then pipe an extra ring or two around the edges of each circle to form nest shapes.
- Bake for 1 hour, or until the meringues feel dry and firm on the outside.
- Turn off the oven and let the meringue nests cool completely inside the closed oven.
- Melt the semi sweet chocolate chips until smooth, then spoon or drizzle a small amount into the center of each cooled nest and let it set.
- Fill each nest with whipped cream or chocolate ganache.
- Top each filled nest with mini chocolate eggs or candy coated eggs and serve.
Notes
- Make sure the mixing bowl and whisk are completely clean and free of grease so the egg whites whip properly.
- You can bake the meringue nests up to 1 day ahead and store them in an airtight container at room temperature, then fill and top just before serving.
- You can bake the meringue nests up to 1 day ahead and store them in an airtight container at room temperature, then fill and top just before serving.