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Meringue chicks recipe

Meringue chicks recipe

23 ratings

Take your mini meringues up a notch and turn them into super cute chicks with just a little food colouring and plenty of craftiness. These cracking sweet treats make a great Easter gift and are the ideal way to keep the kids busy in the kitchen. See method

Ingredients

  • 2 medium egg whites, at room temperature
  • 120g caster sugar (or double the weight of your egg whites)
  • ½ tsp vanilla extract
  • yellow food colour gel
  • black food colour gel
  • orange food colour gel

Each serving contains

  • Energy

    105kj
    25kcal     1%

  • Fat

    0g 0%

  • Saturates

    0g 0%

  • Sugars

    6g 7%

  • Salt

    0g 0%

of the reference intake
Carbohydrate 6.2g Protein 0.4g Fibre 0g

Method

  1. Preheat the oven to gas ½, 130 ̊C, fan 110 ̊C. Line 2 baking trays with nonstick baking paper. Put the egg whites in a large, clean, non-plastic bowl and beat with an electric whisk, starting on a low speed and gradually increasing to high. Whisk for 4 mins or until you have a stiff mix that holds its peaks.

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  2. Add the sugar, 1 tbsp at a time, whisking well between additions, until all the sugar is incorporated. Continue whisking for a further 5 mins or until the sugar has completely dissolved.
  3. Once the meringue is smooth and glossy, whisk in the vanilla and a little yellow food colour gel until the mixture is bright yellow and not streaky. Spoon the meringue into a piping bag fitted with a round 1cm nozzle.

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  4. Pipe 22 small circles onto the lined baking tray, 2cm apart, then carefully pipe a smaller circle on top of each one, finishing with a peak.
  5. Bake for 40 mins. When the meringues are ready they will pull off the paper easily. If they don’t, return them to the oven for a few more mins until they do. Set aside to cool for 30 mins.
  6. Put 2 drops each of the black and orange food colour gels in separate small bowls. Using a new fine paintbrush, mix 1-2 drops of water into each colour. Paint eyes, beaks, feet and head feathers onto the chicks. Leave to dry for 30 mins. The chicks can be stored in an airtight container at room temperature for up to 1 week. As part of a healthy diet, we recommend this recipe for a special occasion or treat.
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