You can use either fresh eggs, or to avoid having lots of egg yolks to use up you can now buy cartons of egg whites from brands like Two Chicks. I do find that you get the best and most consistent results with fresh eggs, but the cartons are great for avoiding egg yolk waste.
If you need recipes to use up leftover egg yolks, check out my Leftover Egg Yolks recipe collection.
Make sure your mixing bowl is completely grease free before making your meringue, as grease will stop the egg whites from foaming. You can wipe your bowl down with lemon juice or white vinegar before you start to ensure any traces of grease is removed.
When separating your eggs make sure not to get any egg yolk in the egg whites, as this will also stop it from foaming.
You can decorate the meringue nests with any Easter chocolate of your preference.
Although I provide cup measurements, I highly recommend weighing your ingredients out using digital kitchen scales*. It is the most accurate way to measure ingredients and will ensure the best results. Digital scales are very low cost and can be purchased for around £12 ($16.50) .
For teaspoon (tsp) and tablespoon (tbsp) measurements, please use measuring spoons* and not the type of spoons you eat with. Again this will ensure accuracy and provide the best results.
Nutrition
Calories: 280kcal | Carbohydrates: 39g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 35mg | Sodium: 37mg | Potassium: 158mg | Fiber: 1g | Sugar: 36g | Vitamin A: 371IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 1mg
