Chocolate Meringue Nests

meringue nests for Easter
Chocolate Meringue Nests
Makes about 1 dozen
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  1. 3 egg whites, room temperature
  2. 1⁄2 teaspoon vanilla extract
  3. 1⁄4 teaspoon cream of tartar
  4. 1⁄4 teaspoon salt
  5. 1 cup sugar
  6. 3 tablespoons unsweetened cocoa powder
  7. 1⁄2 (16-ounce) package chocolate-flavored candy coating, melted according to package directions
  8. 1 (6-ounce) package chow mein noodles
  9. Marshmallow chickens*
  1. Preheat oven to 300˚. Spray a large baking sheet with nonstick baking spray with flour.
  2. In a large bowl, beat egg whites and vanilla with a mixer at medium speed until foamy. Add cream of tartar and salt; beat until soft peaks form. Add sugar, 1 tablespoon at a time, beating on high until stiff peaks form. Add cocoa, and beat just until blended.
  3. Transfer egg white mixture to a pastry bag fitted with a large star tip, and pipe mixture into 3-inch rounds onto prepared pan. Bake for 20 minutes or until firm to the touch. Remove from pan, and let cool completely on a wire rack.
  4. In a medium bowl, stir together candy coating and chow mein noodles. Spread onto same baking sheet, and let stand for 30 minutes or until firm.
  5. Gently crumble noodle mixture, and place into meringue nests; top each with a marshmallow chicken.
  1. *We used Peeps.
Paula Deen Magazine