Preheat oven to 250 degrees F
Line a large baking sheet with parchment paper or silicon mat.
Add the egg whites to a large mixing bowl, and whip the egg whites on medium speed with in a stand mixer or using a handheld mixer.
Slowly add in the granulated sugar (about 1 tablespoon at a time) Take at least 2-3 minutes to mix in all of the sugar.
Once the sugar is added, turn the speed to medium-high for another 1 1/2 - 2 minutes, until stiff peaks form
Add the mixture to a piping bag and pipe the mixture into 3” diameter discs onto the baking sheet.
Then using a spoon, create a small well in the center of each meringue.
Place sheet in the oven and bake for 1 hour, or until the meringues are firm but not brown on top.
Turn the oven off the oven and leave the meringues inside the oven for 1-2 hours to cool.
While the meringues are cooling, place the softened butter in a mixing bowl and beat until it becomes fluffy.
Then add the powdered sugar and heavy cream and beat on medium speed (scaping down the sides several times) until the mixture becomes creamy
Transfer the buttercream to a piping bag and cut a smaller hole into the bag.
Pipe it into the center of the meringue nests creating the looks of sticks.
Top with a mini eggs.