Chocolate Nutella meringue nests
Easy pretty chocolate Nutella merengue nests, filled with oozy soft Nutella and whipped double (heavy) cream, topped with mini eggs and milk chocolate shavings.
Servings: 8 meringues
Calories:
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Alter quantities (metric only) 8 meringues
Here's what you'll need...
- Large metal spoon
- 2 x large baking sheets
Ingredients you'll need...
Chocolate meringue nests
- 3 large egg whites
- 175 g golden caster sugar
- ½ teaspoon white wine vinegar
- ½ teaspoon cornflour
- 2 tablespoon Nutella
Nutella filling
- 8 heaped tsp Nutella
- 300 ml double cream
Topping
- 24 mini eggs
- milk chocolate shavings or strands
Here's what we do...
Chocolate meringue nests
- Cut two pieces of greaseproof paper large enough to cover the base of your baking sheets.
- Draw circles of 8cm onto the greaseproof paper, leaving a gap of a minimum of 2 cm in between, place on the baking sheet drawn side down.
- Heat your oven to 150°C/130°C Fan/300°F/Gas mark 2, making sure the oven racks are set one in the centre and one below.
- Fit your stand mixer with the whisk attachment.
- Ensure your mixing bowl is absolutely clean, any grease on the surface will prevent your eggs from whisking properly.
- Add your egg whites and white wine vinegar to your bowl and whisk slowly until frothy.
- Turn up the speed to medium-high and whisk until the egg whites form soft frothy peaks
- Turn your mixer down to a low-medium speed and add dessert spoonful's of sugar steadily, one after another, until all of your sugar has been added.
- Turn your mixer back up to a medium-high speed and whisk for about 2 minutes, or until the meringue forms stiff peaks. If you can turn the bowl upside down and nothing falls out it is done!
- Sprinkle over your cornflour and gently fold in with your large metal spoon, just a few folds should be enough, don't over mix.
- Pop your Nutella in a microwave for 10 seconds to soften.
- Taking a teaspoon dribble over your Nutella across the top of your meringue, don't worry if it falls in globules.
- Take a large star piping nozzle and add it to a piping bag, then place it in a pint glass and fold over half of the piping bag down the outside of the glass, so that you can easily fill half of the piping bag.
- Using a desert spoon, spoon the meringue into the piping bag, pulling it through the Nutella topping to create a swirl effect.
- Starting at the centre of one of your greaseproof paper circles, pipe a swirl of meringue,. When you return to your starting point raise the nozzle so that you swirl across the base layer to create a nest effect.
- Bake for 25 minutes, then turn the oven off completely and leave in the oven to cool - minimum 1 hour.
Nutella filling
- Take a heaped teaspoon full of Nutella and add to the centre of each meringue nest.
- Beat your double cream until it forms soft peaks.
- Add as much cream as you like to the meringue nest.
Topping
- Top with mini eggs.
- Using a zester, shave over milk chocolate.
Supporting Notes
Leave your meringues in the oven for an hour minimum to dry out after you have turned it off - I try to leave mine for 2 hours if possible.
Un-filled meringues will keep for 2 weeks in an air tight container.
Once you have filled the meringues consume straight away, they will not store well in a fridge for more than a few hours.