Preheat the oven to 175F. Pour cream of tartar into a deep bowl and add egg whites. Start whisking until a light foam appears on the surface.

When foam appears, add all the sugar in 2 times and beat at maximum speed until you get a fluffy and dense meringue.

Transfer the meringue to a piping bag fitted with a star tip (open or closed).

Pipe the meringue onto a silicone mat or parchment on a baking sheet. First, you need to make the bottom of the nest, and then one turn of the meringue around the edge to get the sides. Put the baking sheet in the oven and dry the meringue for 1.5-2 hours. Do not open the oven for the first hour. After an hour, you can check the readiness of the meringue by pressing it with your finger. If it is too soft or bouncy, then continue drying for another 30-60 minutes. The drying time may depend on the wall thickness of the meringue and on its diameter.

When the meringue is almost ready, make the cream cheese frosting. Mix cream cheese, whipping cream, vanilla paste and powdered sugar in a bowl.

Beat the ingredients with a mixer until you get a fluffy thick cream.

Transfer the cream cheese frosting to a piping bag fitted with a star tip.

Pipe the frosting in the center of each meringue nest.

Decorate the nests with grated chocolate, and put chocolate mini eggs in the center. It is better to store the meringue in a dry place so that it does not become sticky. Since it contains cream, it is best to eat within two days.