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Meringue Nests with Chocolate Easter Eggs

Posted by Courtney Lopez on

These Meringue Nests with Chocolate Easter Eggs are perfect for your next Easter party or just for fun to make as a kid-friendly dessert.

meringue nests with chocolate easter eggs

You can use these delicious delicate meringue nests with any of your favorite Easter candies or even a fresh lemon curd and fresh fruit.  We use anything from m&ms to malt balls. We love using pastel colors, you could even draw on them with edible markers.

meringue nests with chocolate eggs

MERINGUE NESTS INGREDIENTS

meringue nests ingredients

  • Eggs (we’ll only be using the whites)
  • Lemon Juice
  • Sugar
  • 1/4 teaspoon cream of tartar

whipping meringue for meringue nests

HOW DO YOU MAKE MERINGUE NESTS? 

meringue nests on cookie sheet with parchment paper

  • Line a baking sheet with parchment paper and set aside. Preheat your oven to 200 degrees F.
  • Separate your eggs and pour the egg whites into a bowl (you will only need the egg whites for this recipe).
  • Using an electric mixer, start beating egg whites on slow.
  • Add ¼ tsp lemon juice as the egg whites mix.
  • Increase the speed of your mixer and slowly add granulated sugar. Gradually increase speed to high.
  • Beat the egg white mixture until it is white and stiff peaks form, like whipped cream. This should take about 10 to 15 minutes.
  • Once the meringue mixture is done, scoop it into a pastry bag fitted with Wilton’s 1M tip attached.
  • Pipe out circular rosettes onto your lined baking sheet, about 2 inches in diameter to make the meringue nests.
  • Once your rosettes are piped out, pipe out a second layer around the circumference of each rosette. This will leave a hollowed center to put your buttercream and candied eggs.
  • Bake the meringue for 2 hours.
  • Once the 2 hours are up, turn off the heat and let sit in the oven for 35 to 40 minutes.
  • Remove from oven and place on wire rack to cool completely.

meringue cookie nests with chocolate easter eggs

CHOCOLATE BUTTERCREAM INGREDIENTS

  • Powdered Sugar
  • Cocoa Powder
  • Milk

The chocolate buttercream is used to pipe inside of the meringue cookies to make it look like the nest material for the eggs.

meringue nests on a baking rackmeringue nests with pastel chocolate easter eggs

Kids have a blast making and eating these Meringue Nest Easter Cookies! Another great recipe to bake with kids is our Giant Cookie Recipe – let them decorate with frosting, sprinkles or even candies!

giant cookie recipe

TIPS FOR THE BEST MERINGUE NESTS: 

  • Use room temperature eggs – let them sit out for about 15 minutes before starting to make the meringue cookies.
  • Gradually add in the sugar instead of pouring it all in. Allow the egg whites to absorb the sugar while beating.
  • Can’t use lemon juice? Swap out for 1/4 teaspoon cream of tartar.

This article was written by Courtney’s Sweets, the recipe is from our guest chef Lisa.

Meringue Nests with Chocolate Easter Eggs

These Meringue Nests with Chocolate Easter Eggs are perfect for your next Easter party or just for fun to make as a kid-friendly dessert. 

  • 2 eggs (room temperature)
  • ¼ tsp lemon juice (or 1/4 teaspoon cream of tartar)
  • ½ cup sugar (granulated)
  • ½ stick butter (softened)
  • 1 cup powdered sugar
  • 1 tbsp cocoa powder
  • 1-2 tbsp milk
  • hard shell candy Easter Eggs

  1. Preheat your oven to 200 degrees F.

  2. Line a baking sheet with parchment paper or a silpat and set aside.

  3. Separate the egg yolks and whites.  

  4. Place the egg whites into a bowl (you will only need the egg whites for this recipe).

  5. Using an electric mixer, start beating egg whites on slow speed.

  6. Increase the speed of your mixer and slowly add granulated sugar. Gradually increase speed to high.
  7. Add ¼ tsp lemon juice as the egg whites mix.

  8. Beat the egg white mixture until it is white and forms stiff peaks, about 10-15 minutes.

  9. Once the meringue mixture is done, scoop it into a piping bag, with Wilton’s 1M tip attached.
  10. Pipe out circular rosettes onto your lined baking sheet, about 2 inches in diameter.

  11. Once your rosettes are piped out, pipe out a second layer around the circumference of each rosette. This will leave a hollowed center to put pipe the buttercream and place in the candied eggs.

  12. Bake the meringue for 2 hours.

  13. Once the 2 hours are up, turn off the heat and let sit in the oven for 35 to 40 minutes.

  14. Remove from oven and place on wire rack.
  15. Using an electric mixer, beat together butter, confectioners’ sugar, cocoa powder, and milk.
  16. The chocolate buttercream is ready once the ingredients are completely combined, smooth and for semi-stiff peaks.
  17. Scoop the buttercream into a piping bag, with Wilton’s icing tip #233 attached.
  18. Frost the center of each meringue. Add 2-3 candied eggs on top.
  19. Serve and enjoy!

6-8 meringue cookies

meringue nests with chocolate eggs meringue cookie nests with chocolate eggs

The post Meringue Nests with Chocolate Easter Eggs appeared first on Courtney's Sweets.