• 2 medium egg whites
  • 100g caster sugar
  • 1x Cadbury flake, crushed
  • 50g Cadbury Mini Eggs, roughly chopped


  1. 1

    Preheat the oven to 110°C, fan 90°C, gas mark ¼. Grease and line 2 baking sheets with baking parchment.

  2. 2

    Using an electric mixer and a clean, grease-free bowl, whisk the egg whites until stiff, add the sugar a little at a time, whisking well between additions to form a thick glossy meringue.

  3. 3

    Fold in the crushed flake and spoon or pipe 16 rounds onto the baking sheets.

  4. 4

    Make a small hollow with a teaspoon to form a nest shape, top with 50g chopped mini eggs. Bake for 3 hours until crisp and dry. Cool.

  5. 5

    Cook's tip: The meringues can be kept in an airtight tin for a week or two prior to use.

All information included in this recipe has been provided by Mondelez - Cadbury.

Nutritional Details

Each serving provides
  • Energy 218kj 52kcal 3%
  • Fat 1.3g 2%
  • Saturates 0.8g 4%
  • Sugars 9.8g 11%
  • Salt 0.3g 5%

% of the Reference Intakes

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