Easter Egg Nests Mini Pavlovas

Servings: 9-10

• 1/3^rd  bar Tony Chocolonely of Choice, melted
• 6 large Egg Whites, room temperature
• 1 ¼ cups Granulated Cane Sugar
• 2 tsp. Cornstarch
• 1 tsp. Lemon Juice
• 1 tsp. Vanilla Extract
• Tony Chocolonely Chocolate Eggs, for decorating
• Toasted Coconut, for decorating
• Fresh Whipped Cream, for decorating

1. Preheat oven to 225F. Line a large baking pan with parchment paper.
2. Add the egg whites to the bowl of a stand mixer. Beat on HIGH for 1 minute, until soft peaks.
3. Reduce speed to medium as your gradually pour in the sugar. Beat for 10 minutes, until stiff peaks.
4. Add the cornstarch, lemon juice, and vanilla. Beat for 30 seconds, until fully incorporated.
5. Transfer the meringue mixture to a large piping bag. Cut off the tip to make a 1” circular tip.
6. Pipe 9-10 large mounds on the prepared baking pan, at least 3” apart.
7. Once the melted chocolate has cooled to room temperature, use a toothpick or chopstick to gently swirl the chocolate on the outsides of the mounds. Try not to push the chocolate too dip into the mounds as it may effect the baking process.
8. Bake for 1 hour 15 minutes, then keeping the oven door SHUT, turn the oven OFF. Let the pavlovas rest in the closed oven for 30 minutes.
9. Remove the pavlovas from the oven to completely cool at room temperature. They can be made up to 3 days in advance when stored properly.
10. Add a generous dollop of whipped cream on top of each pavlova, followed by the toasted coconut and Tony Chocolonely’s Chocolate Eggs to mimic a bird’s nest!