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Chocolate Meringue Easter Nests Recipe

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  • Author: Kimberly
  • Prep Time: 15 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 1 hour 30 minutes plus cooling time
  • Yield: 12 nests
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free, Vegetarian

Description

Delight in these light and airy Chocolate Meringue Easter Nests, a perfect gluten-free and vegetarian dessert for the holiday season. Crispy on the outside and soft inside, these nests are infused with cocoa and topped with mini chocolate eggs, making them a festive treat that’s both beautiful and delicious.

Ingredients

Egg White Mixture

  • 4 large egg whites at room temperature
  • 1 cup granulated sugar
  • 1/4 teaspoon cream of tartar
  • 1 teaspoon vanilla extract
  • 2 tablespoons unsweetened cocoa powder, sifted

Topping

  • 1 cup mini chocolate eggs or candy-coated chocolate eggs

Instructions

  1. Preheat Oven and Prepare Baking Sheet: Preheat your oven to 225°F (107°C) and line a baking sheet with parchment paper to prevent sticking.
  2. Beat Egg Whites: In a large mixing bowl, use an electric mixer on medium speed to beat the egg whites until they become foamy.
  3. Add Cream of Tartar and Continue Beating: Add 1/4 teaspoon cream of tartar to the foamy egg whites and continue beating until soft peaks form, which means the peaks gently hold their shape.
  4. Incorporate Sugar Gradually: Gradually add the granulated sugar one tablespoon at a time while beating on high speed, until stiff, glossy peaks form indicating the meringue is stable and shiny.
  5. Beat in Vanilla Extract: Add 1 teaspoon vanilla extract and beat briefly to combine the flavor evenly throughout the meringue.
  6. Fold in Cocoa Powder: Gently fold sifted unsweetened cocoa powder into the meringue with a spatula, being careful not to deflate the mixture.
  7. Shape the Nests: Spoon the cocoa meringue onto the parchment-lined baking sheet, shaping each mound into a nest by creating a slight indentation in the center for the eggs later.
  8. Bake: Place the baking sheet into the preheated oven and bake the meringues for 1 hour and 15 minutes at 225°F, allowing them to dry and crisp slowly.
  9. Cool in Oven: Turn off the oven and let the meringue nests cool completely inside with the door closed, which helps them set without cracking.
  10. Add Chocolate Eggs: Once the nests are fully cooled, place 1 cup of mini chocolate eggs into the indentation of each meringue nest as a delightful decorative and tasty topping.

Notes

  • Ensure your mixing bowl and beaters are completely clean and dry to achieve perfect meringue peaks.
  • Store the meringue nests in an airtight container at room temperature to keep them crisp and fresh.

Find it online: https://slsrecipes.com/chocolate-meringue-easter-nests-recipe/