Meringue Nests with Mini Eggs, delightful treats filled with whipped cream, sprinkles, and colored mini eggs, perfect to offer at Easter or Easter Monday, but also to gift.
Easter is a time of joy, rebirth, and of course, sweet delights! This year, bring a touch of magic and deliciousness to your table with these adorable meringue nests. Light and crispy, these little masterpieces resemble real bird nests, ready to welcome precious chocolate mini eggs.
Perfect as centerpieces, place cards, or simply as a sweet thought to share, these meringue nests are a simple yet scenic way to celebrate the sweetness of Easter.
The recipe is very simple. First, I prepared the meringue, then, with a piping bag, I made the nests that I then put to bake in the oven. Once baked and cooled, I filled them with whipped cream and decorated them with colored mini eggs.
Making them is a fun activity that will involve both adults and children, and the final result will be a triumph of sweetness and Easter joy. Let yourself be conquered by their simplicity and irresistible charm!
Follow my tips to get perfect baskets and decorate them as you like.
Let’s see together how to make Meringue Nests with Mini Eggs. Prepare the ingredients and let’s get started.
And if you try them, don’t forget to let me know in the comments on my Facebook page HERE. I look forward to it.
Gabriella
Other delicious recipes to try:
- Difficulty: Very easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 8
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Easter
Ingredients
- 2.3 oz egg whites
- 2.3 oz granulated sugar
- 2.3 oz powdered sugar
- 5.3 oz whipping cream
- 0.5 oz sugar (or 0.7)
- milk chocolate mini eggs (colored)
- colored sprinkles
Tools
- 1 Stand mixer
- 2 Baking trays
Steps
Whisk the egg whites in a stand mixer for about 1 minute at medium speed. After the time, increase the speed and whisk until the egg whites begin to form stiff peaks.
Then, add the granulated sugar and powdered sugar in three batches, continuing to whisk until completely absorbed. Whisk well until you get a firm, shiny, and compact mixture: it takes about 5 – 7 minutes.
At this point, if you want them colored, take the amount you need and put it into small bowls and add the coloring.
Preheat the oven to 250°F.
Place parchment paper on the baking trays and with the piping bag (with a star nozzle) first make a circle and then the edges, passing twice and leaving a hole in the middle, to create a nest.
Bake and leave in the oven for about 50-60 minutes (depends on the size of the nests). Turn off the oven, slightly open the door, and let them cool inside. Once cool, you can detach them from the paper and they won’t break.
While the meringues cool, whip the cream with the sugar and put it in a piping bag with a star nozzle. Only before serving, fill the nests with the cream, arrange the colored sprinkles as desired and finally the mini eggs.
Here are the Meringue Nests with Mini Eggs ready. Happy Easter!
Till the next recipe.
Storage
I recommend consuming the Meringue Nests with Mini Eggs on the same day, as contact with the cream will make them soft. However, you can store them, without filling, in an airtight container or tin box for up to a week.
Tips and Suggestions
Keep the following in mind:
– Egg whites should be at room temperature and preferably “old” by at least 2-3 days;
– The bowl and beaters should be dry and clean, without traces of yolk;
– Whisk well, without rushing, otherwise the meringues will become limp;
– Bake the meringues one tray at a time.
– Bake the meringues one tray at a time.
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