1 Preheat the oven to 110°C/90°C fan/gas mark ¼. Line 2 baking trays with baking parchment.
2 In a clean, dry bowl, beat the egg whites until they stand in stiff peaks. Beat in the sugar, a little at a time, until the whites are really glossy.
3 Spoon the mixture into a piping bag fitted with a large star nozzle and pipe 12 x 5cm circles of meringue onto the lined baking trays. Pipe a ring of meringue around the edge to leave a hollow in the centre.
4 Bake in the preheated oven for 2 hours or until the meringues are crisp. Leave to cool and then peel off the baking parchment.
5 Fill the cold meringues with the fromage frais or yoghurt and crumble the Flake over the top to look like little nests. Fill with the Mini Eggs and serve.
1.1g sat fat