Meringue and chocolate nests

Meringue and chocolate nests
Serves: 10 x 6cm round nests
  • For the meringues:
  • 3 egg whites
  • ½ tsp lemon juice
  • 150g caster sugar
  • For the nests:
  • 150g dark chocolate
  • 150g vermicelli noodles
  • 1 tbsp vegetable oil
  • Topping:
  • mini eggs (shop bought)
  1. For the meringue: Heat oven to 110C/Gas ¼. Place the egg whites and lemon juice in a mixing bowl and whisk until doubled in volume and you have stiff peaks. Add the sugar 1 tbsp at a time until it is fully incorporated and the whites are glossy.
  2. Place baking parchment on a large baking sheet. Spoon the meringue into a large piping bag fitted with a plain nozzle and pipe circles of around 7cm each, rising to form a nest. Bake for 2 hrs until they are crisp and lift off the paper easily. Leave to cool completely.
  3. For the nests: Melt 150g dark chocolate in a bowl. Break 150g vermicelli into 2cm strips, place on a skillet and lightly fry in a little vegetable oil to soften. Drain on paper towel then stir through the chocolate. Place over upturned egg cups or shot glasses covered in clingfilm to shape into little nests and leave to set. Or simply pop into your readymade meringue nests and leave to set. If you have leftover chocolate, make stand-alone nests.
  4. To decorate: Top with shop-bought mini eggs.
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