Meringue Easter
Nests | Recipe

Filled with white chocolate and lemon cream

Text:
Katharina Kuhlmann

Photography:
© Lena Fuchs

1 April 2026

These Easter nests are made from homemade meringue. This light, airy confection, made from sugar and beaten egg whites, is not baked but dried in the oven at a low temperature for a long time (90 minutes). The result is a very delicate, sweet and crumbly confection which, in its nest shape, is perfect for filling with a white chocolate and lemon cream. Decorated with fresh raspberries and chopped pistachios, these Easter nests are a real eye-catcher on any festive Easter table and are ideal both as a dessert and with afternoon coffee.

Why the "White Vanilla" matches perfectly with this Meringue Easter Nests

Die Verpackung der Tafel Weiße Vanille von VIVANI Bio-Schokolade sowie die ausgepackte Tafel nebeneinander.

VIVANI White Vanilla Chocolate impresses with its particularly intense vanilla flavour. The finest Bourbon vanilla and a particularly creamy texture are reminiscent of delicious, homemade vanilla custard. Yet, compared to other white chocolates, this bar contains significantly less sugar and has a less sweet taste. The bar has been honoured with the title “World’s Best White Chocolate” by two of Germany’s most renowned chocolate experts for its particularly fine flavour.
The White Vanilla Chocolate is the perfect base for the cream filling of the Meringue Easter Nests. It harmonises particularly well with the fruity aromas of lemon and raspberry, as well as the sugary sweetness of the meringue.

RECIPE: MERINGUE EASTER NESTS

Ingredients

For 5–6 nests

For the meringue nests:

egg whites

1 pinch

salt

150 g

fine sugar

0.25 tsp

ground vanilla

1.5 tsp

cornflour

1 tsp

apple cider vinegar

For the cream:

egg yolks

1 tbsp

cornflour

20 g

fine sugar

100 ml

freshly squeezed lemon juice

1 tbsp

organic lemon zest

150 ml

milk

160 g

VIVANI White Vanilla Chocolate

200 ml

cream

To serve:

fresh raspberries

coarsely chopped pistachios

making

baking time
90 minutes

level of difficulty
medium

N°

To make the meringues, start by preparing the baking paper. To do this, draw 5–6 small circles (using a glass) onto the baking paper, turn it over and place it on a baking tray. Preheat the oven to 100 °C (fan).

In a clean mixing bowl, beat the egg whites with a pinch of salt until slightly stiff. Then gradually add half the sugar and continue beating until the mixture forms stiff peaks. Now add the remaining sugar and the vanilla and continue beating until the mixture is stiff and glossy.

Mix the cornflour with the vinegar and fold into the meringue mixture. Transfer the mixture to a piping bag fitted with a large star nozzle. First fill the base of each circle with the meringue mixture, then pipe the rim (to do this, pipe the outer circle twice). The nests should be about 5 cm high and have a generous hole in the centre.

Leave to dry in the oven for 90 minutes.

For the cream, place the egg yolks, sugar, cornflour, lemon juice, lemon zest and milk in a saucepan and bring to the boil slowly, stirring continuously. Then simmer gently until the mixture thickens slightly (stirring constantly with a whisk).

Roughly chop the chocolate and stir into the lemon cream whilst still hot. Cover the cream and leave to cool.

Whip the cream until thick and creamy, then fold into the cold chocolate and lemon cream. Transfer the cream into a piping bag fitted with a large star nozzle and pipe just a little cream into each meringue nest. Press 3–4 raspberries into the cream in each nest, then pipe the remaining cream on top. Chill until ready to serve.

Serve with chopped pistachios and extra raspberries, if desired.

This is VIVANI

For 25 years, VIVANI has been developing high-quality organic chocolate from sustainably grown cocoa beans. The brand from Bochum (Germany) stands for ecological cocoa cultivation, transparent supply chains and responsibility along the entire value chain. VIVANI was awarded “The National German Sustainability Award” for this commitment.

Production takes place at the traditional Weinrich chocolate factory in Herford, where each bar is created with a great deal of expertise and craftsmanship.