Alpro Hazelnut Nests

These pretty meringues are just too, too lovely to eat only at Easter, topped as they are with creamy Alpro Chocolate soya desserts.

1. 1

   Preheat the oven to 130ºC/250ºF/Gas½, and line a baking sheet with non-stick baking paper.
   
   In a clean, dry bowl, using an electric whisk whizz the egg whites, salt, cream of tartar and vanilla extract until stiff peaks form. On a fast speed, whisk in the sugar a tablespoon at a time until the mixture is stiff and glossy, then gently fold in the hazelnuts.
   
   Pipe or spread the meringue into 6 nests on the baking sheet, and bake for approximately 1 hour, or until the meringues are firm to the touch and come away easily. Transfer the meringues to a rack and allow to cool.
   
   Lightly crush most of the mini eggs and fold into the chocolate desserts. (Keep a few back for decoration.) Spoon into the meringue nests and top with the remaining eggs.