Meringue Easter nest

Preheat your oven to 110°C (th. 3-4).

Whisk the egg whites at medium speed. When they become frothy, add the sugar a little at a time until you obtain a smooth, glossy, firm meringue.

Gently stir in the vanilla.

On a baking sheet lined with baking paper, pipe several small circles with a piping bag, forming a hollow in the center to imitate a nest.

Bake for about 2 hours (depending on your oven), then leave to cool in the switched-off oven with the door ajar.

Chop the chocolate and place in a bowl.

Heat the cream to a simmer and pour over the chocolate. Leave to stand for 2 minutes, then stir gently until the ganache is smooth.

Add the butter and stir until melted.

Leave to cool at room temperature until the ganache thickens slightly.

Carefully place the meringue on a serving dish.

Fill the hollow with the chocolate ganache.

Arrange the chocolate-covered almonds on top, adding a few chocolate shavings for the finishing touch.

Serve immediately or keep chilled until ready to enjoy!