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cookie meringue nests

Easter Egg Meringue Nests

These beautiful Easter Egg Meringue Nests are made with simple pavlovas filled with buttercream frosting and Cadbury mini chocolate eggs. They are a great spring holiday dessert.
Course Dessert
Cuisine French
Keyword Cadbury eggs, easter, meringues, pavlovas
Prep Time 20 minutes
Cook Time 2 hours
Total Time 2 hours 20 minutes
Servings 8


  • 4 large egg whites
  • 1 cup granulated sugar
  • 4 tbsp butter softened
  • 1 cup confectioner's sugar
  • 2 tbsp heavy cream
  • 1 bag Cadbury mini eggs 10 ounces


  • Preheat the oven to 250F and line a large baking sheet with parchment paper or a Silpat mat.
  • Using a handheld or stand mixer, whip the egg whites on medium speed in a large mixing bowl.
  • Add in the granulated sugar slowly, about 1 tbsp at a time-- it should take 2-3 minutes to add all of the sugar.
  • Once all of the sugar has been added, turn the speed to medium-high and beat until stiff peaks form-- another 1-2 minutes.
  • Pipe the mixture into 3” diameter discs onto the baking sheet and use a spoon to create a well in the center of each meringue.
  • Bake for 1 hour, or until the meringues are firm and dry but not brown on top.
  • Turn off the oven and leave them to cool inside-- about 1-2 hours.
  • While the meringues cool, add the softened butter to the bowl of a stand mixer and beat until it becomes smooth and fluffy.
  • Next, add the confectioner's sugar and heavy cream and beat on medium speed until the mixture becomes smooth and creamy-- make sure to scrape down the sides a few times.
  • Transfer the buttercream to a piping bag and pipe it into the center of the meringue nests.
  • Top with a few mini eggs and serve immediately.


The pavlovas can be made up to 24 hours in advance and kept in an airtight container at room temperature— just make sure to fill them with buttercream right before serving so they don’t get soggy.