I can’t imagine Easter without Mini Eggs. Gr ted, Cadbury have reportedly changed their chocolate recipe so they aren’t what they were a few years ago, but I simply couldn’t go a year without a bag. Or three of them… This Easter, I’ve used them in my Mini Egg Meringue Kisses.
Meringue kisss are actually really easy to make. As you make more than twenty kisses with just one egg white, and only a dash of sugar and in this case, cocoa, its a low risk bake. A lot of cakes and frostings can be super pricey to make but these are cheap as chips. And delicious!
You can whip meringues by hand but it takes brute force with a hand whisk so I use my KitchenAid. An electric hand whisk does a great job and even my super cheap one that was £10 from a supermarket 8 years ago and still is going strong, does a stand up job at meringue making.
Meringue Kisses are called so because of their small size and ability to melt, sweetly, in the mouth. When made properly, which reallly isn’t difficult to do, they will have a wonderfully marshmallow middle that dissolves beautifully on the tongue. As Easter equals chocolate for so many of us now, I add a spoonful of cocoa to the mix before dunking the kisses in melted milk chocolate and crushed Mini Eggs for a little chewy crunch.
You can actually fold a couple of spoonfuls of crushed Mini Eggs into the mix beforehand you dry them out in the oven (meringues are cooked in a very low oven for a long time which technically dries them out, rather than bakes them) but it makes piping them into cute little peaks more difficult.
Not impossible though, and if you want there’s nothing stopping you dollop I get out little mounds with a couple of teaspoons, rather than piping them out. They’d have a cute bird’s nest look to them that way which would be very fitting for Easter too.
Of course, no Easter of mine is complete until I bring out my box of neon fluffy chicks and their new friends, the white bunnies to decorate my sweet treats! My Mini Egg Meringue Kisses are a brilliant little treat to make with the little ones but you may want to melt extra chocolate and buy more Mini Eggs as I doubt you’ll have enough to keep the little helpers going without extra reserves ;)
These are my favourite reusable silicone baking sheets and I use them for all my meringues, pavlovas and macarons with great results. It’s also ace for cookies and biscuits:
Sweet little chocolates treats whether you make them ahead of time for Easternor make them to use up any Mini Eggs and extra chocolate the Easter Bunny brought you!
- 1 large egg white
- 60 g caster sugar
- 2 tbsp cocoa powder
- 100 g milk chocolate
- 90 g Mini Eggs
Preheat the oven to 120˚C fan or 150˚C conventional. Line a large baking tray with a silicone liner or baking parchment.
Whisk the egg white until soft peaks form then whisk in the sugar until stiff peaks form and the sugar has dissolved. Rub it between your fingers to check - it should be smooth. This can take 7-10 minutes to happen. Stir in the cocoa powder.
Scrape the meringue into a piping bag fitted with a 1-2cm plain, round nozzle. Pipe out little blobs on to the baking tray holding the bag vertically, pulling up sharply to create a point on top after you've piped out a height of 1 inch of meringue. You should get around 25 meringue kisses with this amount.
Cook for 1 hour, then turn the oven off and try not to open it until the oven is cold. It's best to do this before bed so they have the whole night to cool. The kisses should lift easily off the paper but will be bright white and dry to the touch on the outside. Will keep in a cake tin for a couple of weeks.
Melt the milk chocolate and allow to cool whilst you either bash the living daylights out of the Mini Eggs with a mortar and pestle, or pulse them in a food processor until there are no large chunks. The dust from their sugary shells is lovely to dip the meringues in so don’t forget that!
This can be a bit messy as the Kisses are small and delicate but first dip the base of each into the melted chocolate then into a dish of the crushed Mini Eggs. Sit on reusable silicone or parchment until you’ve done them all then pop in the fridge for 15-30 mins to set then eat!
If you have any melted chocolate left, simply drizzle it over the Meringue Kisses before popping in the fridge.
This is a great recipe to use up Easter egg chocolate shells but you can use dark or white chocolate if you prefer them.
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