Whisk up the egg whites and cream of tartar in a food mixer until stiff peaks form, they will hold their shape but still be foamy
Keeping the mixer going, slowly add caster sugar a spoonful at a time. Wait about 15 seconds between each addition. Then add the vanilla extract. Once stiff peaks form, and you can rub the meringue between your fingers without feeling any sugar grains, turn the mixer off, the meringue will be thick, glossy
and hold it’s shape very well
Fold the chocolate and cocoa powder mix into the meringue gently
Put the meringue into a piping bag with a star nozzle and pipe out nest shapes onto the baking tray. Start by piping a circle, then pipe a ring on top of the circle. Or you can dollop the meringue onto the baking tray and use the back of a spoon to create a dent in the centre
Bake the meringue nests for 1 hour and 30 minutes. To avoid the meringue from cracking turn the oven off and do not open the door until the oven is fully cooled down. I usually leave them in there overnight
Whip up the double cream with the icing sugar and vanilla, then spoon it into the middle of each nest, add 3 Mini Eggs per nest (or more if you like!) and add some dark chocolate shavings (I use a vegetable peeler to make them)
Store in the fridge and eat within 2 days
Notes
Make sure your eggs are at room temperature before you start baking.
If you don’t have any cream of tartar, you can replace it with 2 tsp white vinegar, 2 tsp cider vinegar, or 2 tsp lemon juice.
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