4 egg whites
250g white castor sugar
1 tsp cornflour
1 tsp white wine vinegar
100g chocolate, melted
pack of mini eggs, to serve
- Put the oven on its lowest setting, about 100°C. Whisk the egg whites until stiff and standing in peaks. Add half the sugar, whisk in well, then add the rest of the sugar in 2 batches to make a thick, glossy meringue. Whisk the cornflour into the meringue with the vinegar.
- Spoon 6 large, fluffy mounds of meringue onto 2 baking trays lined with baking paper and bake for 1½ hours, until they’re crisp and come off the paper easily. Turn off the oven and leave them in there to cool.
- Whip the cream until soft and billowy, fold in the chocolate. Spoon into the nests and top with mini eggs.