Easter Desserts – Chocolate Meringue Nest

Chocolate Meringue Nest

Meringue, cream and mini eggs; what more could you want from a dessert?! This chocolate meringue nest is a lovely looking, tasty dessert to have on the table after Easter lunch.

easter egg divider

Chocolate Meringue Nest

Chocolate Meringue Nest


  • 100g milk chocolate, grated or curled
  • 300ml double cream
  • 1 tbsp icing sugar, plus extra for dusting
  • 175g mini chocolate eggs

For the meringue

  • 6 egg whites
  • 180g golden caster sugar
  • 165g icing sugar
  • 1 tbsp cocoa, sifted


To make the meringue

  1. Preheat the oven to gas 1, 140°C, fan 120°C.
  2. Line a large baking sheet with non-stick baking paper and draw a 20cm circle in the middle using a pencil. Turn the paper over so the pencil marks don’t go on the food.
  3. Put the egg whites, caster sugar and a pinch of salt in a mixing bowl and using a hand or stand mixer, whisk for 4-5 minutes or until you get stiff peaks.
  4. Add the icing sugar and whisk gently until incorporated.
  5. Increase the speed and whisk for 3-4 minutes or until it looks thick, stiff and glossy.
  6. Add the cocoa and whisk briefly until incorporated.
  7. Using the pencil circle as a guide, spoon the meringue onto the paper in a nest shape.
  8. Make sure you have a deep hollow in the centre, keeping the sides tall.
  9. Bake for 1 hr 30 mins, or until slightly cracked in places and firm to the touch.
  10. Turn the oven off, open the door slightly and leave the meringue inside to cool.

When you’re ready to serve, whisk the cream and icing sugar together until you have soft peaks then fill the meringue nest with the cream.
Top with the mini eggs and grated chocolate.

Easter bunny

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1 Comment

  1. A Month of Easter-Inspired Recipes - 8th April 2024 at 10:42 pm

    […] Easter Chocolate Meringue Nest […]

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