Description
Chocolate Meringue Easter Nests are a delicate and festive dessert perfect for spring celebrations. These light and airy cocoa-flavored meringue nests are crisp on the outside and soft inside, filled with whipped cream or chocolate ganache and decorated with colorful candy eggs for a delightful and visually appealing treat.
Ingredients
Scale
Meringue
- 4 large egg whites (room temperature)
- 1 cup granulated sugar
- ¼ teaspoon cream of tartar
- 2 tablespoons unsweetened cocoa powder (sifted)
- ½ teaspoon vanilla extract
- Pinch of salt
Filling and Decoration
- 1 cup whipped cream or chocolate ganache
- Candy eggs or chocolate eggs
- Shredded coconut or sprinkles (optional)
Instructions
- Preheat the oven: Preheat your oven to 225°F (about 107°C) and prepare a baking sheet by lining it with parchment paper to prevent sticking.
- Beat the egg whites: In a clean mixing bowl, beat the egg whites with a pinch of salt and cream of tartar on medium speed until soft peaks form. Gradually add the sugar, one tablespoon at a time, while beating on high speed until stiff and glossy peaks develop and the sugar is completely dissolved.
- Incorporate cocoa and vanilla: Gently fold the sifted cocoa powder and vanilla extract into the meringue mixture until just combined, being careful not to deflate the airiness.
- Shape the nests: Using a spoon or piping bag, form 8 to 10 nest shapes on the prepared baking sheet, making sure to leave a slight well in the center of each to hold the filling later.
- Bake the meringues: Place the baking sheet in the oven and bake for 1 hour. After baking, turn off the oven and let the meringues remain inside for an additional hour to ensure they dry out completely and develop the perfect crisp texture.
- Fill and decorate: Once the meringue nests are completely cooled, fill the centers with whipped cream or chocolate ganache. Garnish with candy eggs or chocolate eggs and optionally sprinkle shredded coconut or colorful sprinkles over the top for an extra festive touch.
Notes
- Store undecorated meringue nests in an airtight container at room temperature for up to 3 days to maintain crispness.
- Fill the nests just before serving to avoid moisture softening the meringue.
- For a chocolate ganache filling, use equal parts heavy cream and chopped chocolate, melted and mixed until smooth.
- You can pipe the meringue using a star tip for a more decorative nest shape.
- Ensure egg whites are at room temperature for better volume when whipping.
