Preheat the oven to 110°C, fan 90°C, gas mark ¼. Grease and line 2 baking sheets with baking parchment.
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.
Fold in the crushed flake and spoon or pipe 16 rounds onto the baking sheets.
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.
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.