Easter baby chocolate meringues recipe

  • Serves 12
  • 30 mins to prepare and 1 hr 30 mins to cook, 20 mins to cool
  • 275 calories / serving
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easter baby meringues (h)

Preheat the oven to gas 1, 140°C, fan 120°C and line two baking trays with nonstick baking paper. In a clean bowl, whisk the egg whites to stiff peaks, then beat in the caster sugar, a little at a time, until thick and glossy. Sieve in the cocoa powder and fold through.

Dollop 6 tablespoons of the meringue mixture on each baking tray, leaving a small space between each one. Make a dip in the middle of each nest for the filling. Bake for 1½-2 hours until crisp on the outside and slightly chewy in the centre. Leave to cool.

Meanwhile, whip the double cream to soft peaks. Sieve in 1 tbsp icing sugar and fold through the mixture. Spoon the cream into the hollow of each nest. Decorate with mini eggs and some chocolate shavings.

  • Ingredients

  • 6 medium egg whites
  • 325g (11oz) caster sugar
  • 3 tbsp cocoa powder
  • 300ml pot double cream
  • 1 tbsp icing sugar
  • mini eggs, to decorate
  • chocolate shavings, to decorate
  • Energy 1280kj 275kcal 14%
  • Fat 17g 24%
  • Saturates 10g 52%
  • Sugars 37g 41%
  • Salt 0.2g 3%

of the reference intake
Carbohydrate 37.6g Protein 3.1g Fibre 1.3g


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