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.<\/p>\n\n\n\n
Do you want to change something in the recipe but don’t know how? Read my suggestions. Example modifications to the recipe:<\/strong><\/p>\n\n\n\n
\n
As sweet eggs, you can use: M&M’s, chocolate-covered almonds, marzipan, sugar eggs, chocolate eggs, Schoko-Bons candies, etc.<\/li>\n\n\n\n
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.<\/li>\n\n\n\n
If you prefer classic meringues rather than chocolate ones, simply do not add cocoa.<\/li>\n\n\n\n
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:\n
\n
2 egg whites, 100 g of sugar, 1 teaspoon of lemon juice, \u00bd teaspoon of starch, 1 teaspoon of cocoa<\/li>\n\n\n\n
3 egg whites, 150 g of sugar, 1 tablespoon of lemon juice, \u00bd teaspoon of starch, 1.5 teaspoon of cocoa<\/li>\n\n\n\n
4 egg whites, 200 g of sugar, 1 tablespoon of lemon juice, 1 teaspoon of starch, 1 tablespoon of cocoa<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n\n\n\n
Can the meringues<\/strong><\/strong> be baked in advance?<\/strong> 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.<\/p>\n\n\n\n
How to make chocolate meringues?<\/strong> 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.<\/p>\n\n\n\n\n<\/a><\/figure>\n\n\n\n<\/a><\/figure>\n<\/figure>\n\n\n\n
![\"Meringue](\"https:\/\/saltedpasta.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/meringue-nests-03-1024x576.jpg\")
<\/a><\/figure>\n\n\n\n![\"Meringue](\"https:\/\/saltedpasta.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/meringue-nests-14-1024x576.jpg\")
<\/a><\/figure>\n<\/figure>\n\n\n\n![\"Meringue](\"https:\/\/saltedpasta.com\/en\/wp-content\/uploads\/sites\/2\/2024\/03\/meringue-nests-03.jpg\")
<\/a><\/figure>\n\n\n\n