Easter Meringue Nests

Meringue nests with cream for Easter

Meringue nests with cream and eggs that look like bird nests. Sweet and chocolatey. Kids love them! The meringues are crumbly and chewy in the middle and taste like chocolate macaroons! It’s the perfect Easter dessert. If you want to prepare something other than mazurek or babka for the holidays, you have to try them. Your family will definitely be impressed.

Do you want to change something in the recipe but don’t know how? Read my suggestions.
Example modifications to the recipe:

  • As sweet eggs, you can use: M&M’s, chocolate-covered almonds, marzipan, sugar eggs, chocolate eggs, Schoko-Bons candies, etc.
  • Instead of mascarpone, you can use 36% cream for the cream (first beat the cream and then add Nutella) and instead of Nutella add cocoa, pistachio cream, hazelnut cream or prepare a Ganache from chocolate and cream.
  • If you prefer classic meringues rather than chocolate ones, simply do not add cocoa.
  • The recipe will make approximately 40 nests! If you want to prepare less of them, you can of course. All you need to do is stick to the rule of 1 egg white – 50 g of sugar. Sample proportions:
    • 2 egg whites, 100 g of sugar, 1 teaspoon of lemon juice, ½ teaspoon of starch, 1 teaspoon of cocoa
    • 3 egg whites, 150 g of sugar, 1 tablespoon of lemon juice, ½ teaspoon of starch, 1.5 teaspoon of cocoa
    • 4 egg whites, 200 g of sugar, 1 tablespoon of lemon juice, 1 teaspoon of starch, 1 tablespoon of cocoa

Can the meringues be baked in advance?
You can bake the meringues even a few days in advance, but it is best to apply the cream before serving. You can store meringues with cream in the refrigerator for about 2-3 days.

How to make chocolate meringues?
Prepare chocolate meringues, or rather cocoa meringues, in the same way as regular meringues, but at the end we add a spoonful of cocoa and mix everything gently. It is best to use low-fat cocoa because the fat will cause the whites to settle. The cocoa foam will not be as stiff as in the case of classic meringue, but the taste will be delicious. Bake the meringues using a fan oven, and after baking, open the door and let the meringue dry in the oven. When the meringues are completely cool, you can apply the cream on them. However, it is best to leave the meringues in the oven for a few minutes to dry thoroughly.

Meringue nests do not contain gluten. The proportions given below will yield approximately 40 nests weighing approximately 65 g.
Read the step-by-step recipe on how to prepare Easter cookies with cream and watch the video below the recipe.
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Meringue nests with cream for Easter

Easter Meringue Nests

Chocolate meringues, chocolate cream and chocolate eggs. These are the best Easter chocolate cookies. Children love them! Chocolate nests with eggs are a real HIT!
5 from 1 vote
Prep Time 35 minutes
Baking 1 hour
Total Time 1 hour 35 minutes
Course Desserts
Cuisine Polish
Servings 40 cookies
Calories 111 kcal

Easter Meringue Nests Recipe



  • 5 egg whites
  • 250 g fine sugar
  • salt
  • 1 tsp starch
  • 1 tbsp lemon juice
  • 1 tbsp cocoa (optional)


  • 250 g mascarpone
  • 2 tbsp Nutella


  • 400 g chocolate eggs



  • Beat the egg whites (preferably at room temperature) with a pinch of salt. When thick foam begins to form, start adding sugar. Slowly, spoon by spoon, add sugar so that the previous spoon of sugar dissolves before adding the new one. Beat the egg whites until all the sugar dissolves (the "lumps" in the foam disappear). Finally, add lemon juice and starch and beat for another minute.
    5 egg whites, 250 g fine sugar, salt, 1 tsp starch, 1 tbsp lemon juice
    Whisking egg whites for meringue
  • If you want your nests to have a slightly brown color and a chocolate flavor, add a spoonful of cocoa and mix gently until combined. After adding cocoa, the foam will become thinner due to the fat present in the cocoa. If you would have added cocoa at the beginning, the egg whites would not have goten whipped.
    1 tbsp cocoa
    Mixing whipped egg whites with cocoa
  • Place the prepared egg whites in a piping bag and press the nests onto a baking tray lined with baking paper. Check out how to do it in the video below.
    Place the baking tray in an oven preheated to 120 °C (fan oven248 °F) and bake for approx. 1 hour. Leave the baked nests in the oven with the door ajar. It's best to leave the meringues in the oven overnight to dry.
    Forming meringue nests and baking


  • Whisk mascarpone and Nutella together until they form a fluffy cream. Put the cream in a piping bag and squeeze it into the center of the nests.
    250 g mascarpone, 2 tbsp Nutella
    Stuffing meringue nests with cocoa cream
  • Finally, place the chocolate eggs on the cream and that's it!
    400 g chocolate eggs
    Decorating meringue nests with chocolate eggs


Watch how to make homemade Easter meringue nests step by step video.
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Serving: 100gCalories: 171kcal (9%)Carbohydrates: 20g (7%)Protein: 3g (6%)Fat: 9g (14%)Saturated Fat: 6g (38%)Cholesterol: 12mg (4%)Sodium: 29mg (1%)Potassium: 18mg (1%)Fiber: 0g (1%)Sugar: 18g (21%)Vitamin A: 174IU (3%)Vitamin C: 1mg (1%)Vitamin E: 0mg (1%)Vitamin K: 0µgCalcium: 48mg (5%)Iron: 0mg (2%)Manganese: 0mg (1%)Magnesium: 3mg (1%)Zinc: 0mg

Percent Daily Values are based on a 2,000 calorie diet

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Meringue nests with cream for Easter

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