meringue nests with chocolate easter eggs
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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. 
Prep Time25 mins
Cook Time3 hrs 20 mins
Total Time3 hrs 45 mins
Course: Dessert
Cuisine: American
Keyword: easter eggs, meringue nests
Servings: 8 meringue cookies
Calories: 125kcal
Author: Courtney Lopez

Ingredients

  • 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

Instructions

  • Preheat your oven to 200 degrees F.
  • Line a baking sheet with parchment paper or a silpat and set aside.
  • Separate the egg yolks and whites.  
  • Place 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 speed.
  • Increase the speed of your mixer and slowly add granulated sugar. Gradually increase speed to high.
  • Add ¼ tsp lemon juice as the egg whites mix.
  • Beat the egg white mixture until it is white and forms stiff peaks, about 10-15 minutes.
  • Once the meringue mixture is done, scoop it into a piping bag, with Wilton’s 1M tip attached.
  • Pipe out circular rosettes onto your lined baking sheet, about 2 inches in diameter.
  • 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.
  • 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.
  • Using an electric mixer, beat together butter, confectioners’ sugar, cocoa powder, and milk.
  • The chocolate buttercream is ready once the ingredients are completely combined, smooth and for semi-stiff peaks.
  • Scoop the buttercream into a piping bag, with Wilton’s icing tip #233 attached.
  • Frost the center of each meringue. Add 2-3 candied eggs on top.
  • Serve and enjoy!

Notes

6-8 meringue cookies

Nutrition

Calories: 125kcal | Carbohydrates: 28g | Protein: 1g | Fat: 1g | Cholesterol: 41mg | Sodium: 17mg | Potassium: 25mg | Sugar: 27g | Vitamin A: 60IU | Calcium: 8mg | Iron: 0.3mg