Preheat your oven to 150°C and line a large baking tray with parchment paper.
In a stand mixer or large bowl, whisk the egg whites with a pinch of sea salt on high speed until stiff peaks form.
With the mixer still running, add the sugar one spoon at a time. Continue whisking until the meringue is thick, glossy, and holds its shape.
Gently fold in the vanilla extract, being careful not to knock out too much air.
Spoon the meringue onto the lined tray and spread it into a large rectangle. Swirl through melted milk chocolate for a marbled effect.
Bake for 1 hour 30 minutes. Once baked, turn off the oven and leave the meringue inside to cool completely, this helps prevent cracking.
Melt the milk chocolate and cream together until smooth. Allow it to cool completely, then whip until thick and fluffy to create a whipped chocolate ganache.
Spread or pipe the whipped ganache over the cooled meringue and sprinkle with Mini Eggs.
Enjoy straight away or store in the fridge until ready to serve.
