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These chocolate meringue nests are ridiculously sweet, unbelievably chewy with ripples of Nutella and oozing with a smooth creamy chocolate mousse filling. Plus, they look super cute – serve them up for some guests and they are sure to be a hit!
Jump down to the bottom of the post for the recipe card, or read on for some detailed instructions and tips.
- Separate the eggs when they are fresh from the fridge, but then leave them for around 30 minutes to reach room temperature before beating.
- Be extremely careful that absolutely no yolk gets mixed into the egg whites. Even a small drop will prevent the mixture from reaching the desired consistency – separate the eggs into one bowl and then tip into the main mixing bowl so if a drop of egg yolk gets in you aren’t contaminating all the eggs.
- Make sure to beat the eggs enough. The egg whites need to be solid enough so that when you pull the whisk out of the mixture, there is no ‘bend’ on the peaks of the mixture – they should stay solid and upright. If you tip the bowl they should stay firmly in place without sliding around.
Why is my meringue runny?
If you’re facing a bit of a depressing runny or sloppy mixture when you add the sugar then it is most likely because you’ve not whipped the egg whites enough. When making meringue don’t underestimate how much you need to whip those eggs. It should take you a good 7-10 minutes depending on how many portions you are making.
Does it need to be refrigerated?
Meringues can be kept at room temperature, in a sealed airproof container and do not need to be kept in the fridge. They will last around 2 weeks when properly stored.
Make sure you let them cool fully before you transfer to a container. If you are stacking them then place a layer of parchment/baking paper between each layer.
Can I freeze them?
You can freeze meringue for 4-6 weeks. If you are freezing several then you can place them on a large plate or tray in the freezer until they are frozen and then transfer to a freezer-proof container and seal and place back into the freezer. This helps to make sure they don’t stick together if you are stacking them.
Defrost frozen meringues at room temperature for 4-5 hours before serving. If you stacked them up in the container then place them on a tray or rack to defrost.
What can you serve them with?
For this recipe I made the meringues with a divine, oozing chocolate mousse filling. You can add some extra garnishes like mint, icing sugar, grated chocolate or berries to add some extra flair.
You could also swap the chocolate mousse mixture for another filling of choice. Some great suggestions are:
- Whipped cream and strawberries
- White chocolate mousse
- Chocolate orange mousse
Do you need cream of tartar?
Cream of tartar is an ingredient you will commonly see on meringue recipes. However, it is absolutely replaceable if for any reason you can’t find it. The cream of tartar doesn’t add any flavour to the recipe, it simply adds acid that works to help stabilise the eggs. This helps to get really fluffy meringue.
When using cream of tartar use around 1/4 tsp for every 2 eggs in the recipe. If you are using lemon juice then double this and use 1/2 tsp for every 2 eggs.
How to make them
You can also jump to the full, printable, recipe card here.
- Preheat the oven to 100C / 210F. Line a baking tray with baking paper.
- Separate the egg whites from the yolks and then beat, adding a teaspoon at a time of the sugar. Add the lemon juice after the first couple of minutes of beating. Keep beating until you have stiff peaks and all the sugar is fully mixed into the mixture. You can check this by taking a small amount of the egg whites and rubbing it between you fingers – if you can still feel the grainy sugar then keep going. Don’t underestimate how long it takes to get the right consistency either – it should take a good 7-10 minutes of beating.
- Spoon the Nutella into the mixture and stir through but not completely – you want to have ripples of the Nutella visible int he mixture. Spoon the egg white mixture into a piping bag and then carefully pipe into small nests.
- Place in the oven for 1.5 hourS and then switch off the oven and leave them in there to cool for another hour.
- While the meringues are baking make the mousse. Whip the cream until stiff and melt the chocolate in the microwave in 15-minute bursts. You don’t want it to get too hot.
- Mix the chocolate into the cream and mix together. Place in the fridge until needed.
- Check the meringues are ready. You should be able to lift them from the tray without them sticking to the bottom – and they should be firm all over.
- Spoon the chocolate mousse into the nests and garnish with sprigs of mint, berries, chocolate shavings or whatever takes your fancy.
- Melt the chocolate in the microwave in 15-minute bursts.
If you are looking for more great dessert recipes then check out:
- Vanilla Mug Cakes
- Individual Carrot Cakes
- Individual Yogurt Cakes
- Individual no-bake chocolate cheesecakes
Products that work well for this recipe:
Hand Mixer with Beaters, Whisk and Dough Hooks
Kenwood kMix Stand Mixer
Walnut Wood Serving Tray
Super sweet, lightly chewy and very much indulgent, these chocolate meringue nests have ribbons of Nutella and are stuffed with a simple chocolate mousse. They look amazing too!
The default recipe makes around 4 small nests
For the meringue…
- 1 large egg white
- 50g / 1.75oz caster sugar
- 1/4 tsp lemon juice
- 2 tbsp Nutella
For the mousse…
- 50g / 1.75oz dark chocolate
- 125ml / 1/2 cup whipping cream
- Preheat the oven to 100 C / 210F. Line a baking tray with baking/parchment paper.
- Separate the eggs and beat the egg whites in a large bowl. Add the sugar a teaspoon at a time. After a couple of minutes add the lemon juice.
- Continue to beat the eggs until you have stiff peaks and the sugar is fully combined. You can check the sugar is combined by taking a small amount of the mixture and rubbing it between two fingers – it should feel smooth and you shouldn’t be able to feel the grains of sugar. This will take around 7-10 minutes in total.
- Spoon the Nutella into the beaten eggs and gently stir it in. You want to have ribbons of Nutella throughout the mix so don’t fully combine.
- Pipe the meringue into small nests on the baking tray. Place in the oven for 1.5 hours and then switch off the oven and allow them to cool in there for a further hour.
- While the meringues are baking make the mousse. Whip the cream until stiff. Melt the chocolate in 15-minute intervals in a microwave. Don’t allow it to get too hot or it will melt the cream. Mix the chocolate into the cream until fully combined and then place in the fridge until needed.
- Check the meringues are done – they should lift cleanly away from the paper when lifted and be firm and not-soggy all over. If they are not done then switch the oven back on and bake until ready.
- Spoon the chocolate mousse into the meringues and then garnish with whatever takes your fancy – mint leaves, chocolate shavings, berries…
- Be very careful when separating the eggs – even a drop of egg yolk will stop the whites from beating properly. If you are making several portions then bread the eggs into a separate bowl to stop the whole batch from being contaminated if one of the yolks bursts.
- You can alternatively use whipped cream or chopped fruits instead of the chocolate mousse.
- You can use cream of tartar instead of the lemon juice. Use half the amount stated.
- For best results bring the eggs to room temperature before using. Older eggs also can help get fluffier meringues.
- Category: Dessert
- Method: Bake
- Cuisine: French
- Serving Size: 1 nest
- Calories: 270
- Fat: 17.5g
- Carbohydrates: 24g
- Protein: 3g
Keywords: french, meringue, eggs, dessert, chocolate, mousse, sweet