• Melt chocolate over a bain-marie. Set aside.

Prepare the meringue.

• Preheat oven to 200°F (100°C). Line a baking sheet with parchment paper.
• Whip egg whites with salt until foamy.
  
• Gradually add sugar and whip until firm peaks form.
  
• Add vanilla extract and mix to combine.
  
• Add vinegar and mix to combine.
  
• Secure the parchment paper with a bit of meringue on the corners of the baking sheet.
• To create the nests, place a spoonful of meringue and press slightly, creating a dip in the center.
  
• Add a teaspoon of melted chocolate.
  
• Swirl with a toothpick.
  
• Add another large spoonful of meringue on top.
  
• Add melted chocolate and swirl again with a toothpick.
  
• Use a toothpick to create a deeper well in the center for the filling.
  
• Repeat this process with the other meringue nests.
• Bake for 90 minutes. Turn off the oven and leave the meringue nests inside until the oven is completely cooled, for about 2-3 hours more.
  
• Remove the meringue nests from the baking sheet.
  

Prepare the filling.

• Whip the cream until firm, add powdered sugar and vanilla and mix until well incorporated.
• Fill the meringue nests.
  
• Decorate with mini chocolate eggs. Enjoy!