Easter meringue nests recipe

(46 ratings)

Mini Egg chocolate meringue nests would make the perfect dessert for Easter Sunday topped with cream, chocolate and Mini Eggs of course

Mini Egg chocolate meringue nests
  • Vegetarian
Preparation Time10 mins
Cooking Time1 hours 30 mins
Total Time1 hours 40 mins
Cost RangeCheap

Big, opulent clouds of homemade meringues, filled with chocolate and cream and dotted with Mini Eggs.

These Easter meringue nests are a simple and really impressive treat. It can be hard at Easter to find bakes and puddings that are suitable for people with a gluten intolerance. However, these contain cornflour from maize, which is naturally gluten-free. They make a great post-Sunday lunch pudding. Making your own meringues can be daunting but take it slowly, leave yourself lots of time and prepare properly - see our tips for everything you need to know for success. They are one of the most fun things to bake yourself as the results are so much more impressive than store-bought meringes. Swirl the chocolate through the cream at the last moment before serving. Feel free to add some chopped fruit or berries into the mix too.


For this Easter recipe you will need:

  • 4 egg whites
  • 250g white caster sugar
  • 1 tsp cornflour
  • 1 tsp white wine vinegar
  • 300ml double cream
  • 100g chocolate, melted
  • 1 x pack Mini Eggs




  1. Put the oven on its lowest setting 100°C/225°F/Gas Mark ½ . Whisk the egg whites until stiff and standing in peaks. Add half the sugar, whisk in well then add the rest of the sugar in 2 batches to make a thick, glossy meringue. Whisk the cornflour mixture into the meringue with the vinegar. Spoon 6 large, fluffy mounds of meringue onto 2 baking trays lined with baking paper and bake for 1½ hrs, until they’re crisp and come off the paper easily. Turn off the oven and leave them in there to cool.
  2. Whip the cream until soft and billowy, then fold in the chocolate lightly. Spoon into the nests and serve with Mini Eggs.

Top tip for making Easter meringue nests

Meringues are not hard to make as long as you follow the rules. Use eggs that are as fresh as possible, and have them at room temperature before you start (not fridge cold). Make sure your bowl is absolutely clean and dry before you start whisking, and use a pyrex or metal bowl as plastic ones can retain fat from previous cooking. Do not allow any of the yolk into the whites before whisking. Start whisking at a slow speed, getting higher as the whites start to thicken, and don't overbeat them. If you're worried about cracking, allow the meringues to cool in the oven (turned off) so they cool as slowly as possible.

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Jessica Dady
Food Editor

Jessica Dady is Food Editor at GoodtoKnow and has over 11 years of experience as a digital editor, specialising in all things food, recipes, and SEO. From the must-buy seasonal food hampers and advent calendars for Christmas to the family-friendly air fryers that’ll make dinner time a breeze, Jessica loves trying and testing various food products to find the best of the best for the busy parents among us. Over the years of working with GoodtoKnow, Jessica has had the privilege of working alongside Future’s Test Kitchen to create exclusive videos - as well as writing, testing, and shooting her own recipes. When she’s not embracing the great outdoors with her family at the weekends, Jessica enjoys baking up a storm in the kitchen with her favourite bakes being chocolate chip cookies, cupcakes, and a tray of gooey chocolate brownies