Step 1Preheat your oven to 90ºC with fan. Line two baking trays with baking paper with 6 6-7 cm circles on the reverse side drawn with pencil. This is a guide for piping later.
Step 2Put the egg whites into a large clean glass or metal mixing bowl.
Using your hand blender with the whisk attachment, beat the egg whites on a low speed until the mixture resembles a fluffy cloud and stands up in stiff peaks when you lift the whisk out of the mixture.
name Emma Bridgewater Hand Blender
Step 3Continue whisking using the high speed and start to add the caster sugar, a bit at a time.
Continue whisking for 3-4 seconds between each addition of the caster sugar.
Be careful not to over whisk the mixture. The mixture should be thick and glossy.
Step 4Spoon the mixture into the piping bag with the nozzle inside. Pipe the mixture into 12 even baskets by firstly, piping evenly over the circles marked on your baking paper. Then pipe 2 circles on the edges of the circles to form the baskets.
Bake for 1 ½ - 2 hours until the meringues are pale, crisp and lift away easily from the baking paper.
Turn the oven off then open the oven door slightly and leave the meringues to cool inside the oven.
Step 5For the filling, divide the cream, sugar and vanilla paste into 2 separate bowls.
Add a few drops of different food colouring to each and then whisk each until soft peaks are created.
Transfer each filling mixture to a separate piping bag.
To put together, once the meringue nests have completely cooled, pipe the cream mixture between the meringue nests. Decorate with the mini eggs.