Preheat the oven to 120 degrees Celsius / 250 degrees Fahrenheit and line a large oven tray with non-stick baking paper.
Make your meringue by separating the egg whites from the egg yolks. Take extreme care to not get any yolk into the whites, even a tiny speck of yolk in the white will result in a failed meringue.
Whisk the egg whites until they are white and frothy with soft peaks. Slowly add the sugar until you have a glossy, opaque white mixture that is fully incorporated.
Line a baking tray and spoon the mixture onto it in small nests. Use the spoon to create a dip in the centre of the meringue nest.
Sprinkle some extra sugar over the meringue nests to help them brown sightly and crisp up.
Bake the mini meringue nests in the oven for 1 hour before turning the oven off and leaving until it has completely cooled. This allows the meringue nests to dry out.
Melt your chocolate and spoon it into a small piping bag. Cut 1mm from the tip, to leave a very small opening.
Create your chocolate meringue nests by piping the melted chocolate over the meringue nests in a circular pattern to emulate sticks and branches.
Leave the chocolate meringue nests to dry and then enjoy!