Easter Bunny Meringue Cookies

Easter is the perfect time to get creative with sweets, and these Easter Bunny Meringue Cookies are a cute twist on your typical Easter snacks. They’re light, airy, and a total treat for the eyes with their adorable bunny shapes and vibrant colors. Don’t you love them? My son sure does!

Whether you’re looking for a fun activity with the kids or a delightful addition to your Easter party food, these little treats make the perfect Easter sweets to share. What I love most is how simple they are to make at home, and once you taste these sweet, crisp meringues, you’ll be hooked. Trust me, these Easter cookies will become a seasonal favorite you’ll look forward to every year!

Reasons why you’ll love this recipe♡

Adorable & Fun – These Easter Bunny Meringue Cookies are the cutest (!!) addition to any Easter celebration. Their bunny shapes and vibrant colors make them a fun and adorable treat for both kids and adults.

Light & Crispy – The meringues are airy, crispy, and melt in your mouth, making them a delightful contrast to heavier desserts.

Perfect for Easter – Not only are they a great way to celebrate the season, but they also make a fantastic Easter snack for kids and a beautiful Easter party food that’s going to impress your guests.

Ingredients you’ll need for this recipe

Servings: 12–20 servings (depending on how big you make each meringue).

For the syrup

Equipment

Step by Step Guide

1. Preheat the oven to 220°F (105 °C).

2. In a small saucepan, mix the sugar with the water and stir to combine. Heat the mixture while brushing down the sides of the pan with a wet pastry brush. Attach a candy thermometer and let the sugar syrup cook until it reaches 240°F (115 °C).

3. Place the egg whites into the bowl of a stand mixer.

4. Once the sugar syrup reaches 240°F (115 °C) , begin whipping the egg whites on medium speed until they become foamy. When the syrup reaches 245°F (118 °C), slowly drizzle it into the foamy egg whites while continuing to whip.

5. Keep whipping until the meringue forms stiff, glossy peaks.

6. Divide the meringue into four separate bowls. Add food coloring to three of them, mixing gently with a spatula to create green, orange, and pink meringue, leaving one bowl plain white.

7. Transfer the meringues into piping bags and pipe bunny shapes as shown in the process images. Add eyes made of sprinkles, black icing or dark gel food coloring.

8. Bake at 210°F (100°C) for 1 to 2 hours until fully dried. Let them cool completely before serving.

Recipe FAQ

Q: Can I use a hand mixer instead of a stand mixer?
A: Yes, you can! A stand mixer just makes the process easier and faster, but a hand mixer will work just fine for whipping the meringue.

Q: What happens if I overcook the sugar syrup?
A: If the syrup is overcooked, it could harden and become too thick, which might affect the texture of your meringue. Always aim for 240°F (115°C).

Q: Do I need to use gel food coloring?
A: It’s best to use gel food coloring because it won’t alter the consistency of the meringue. Liquid food coloring can make it too runny.

Q: Can I make the meringues a day ahead of time?
A: Absolutely! These meringues store well in an airtight container at room temperature and can be made a day or two in advance.

Q: Why are my meringues not getting stiff peaks?
A: Ensure there’s no fat or moisture in your mixing bowl or beaters. Any grease will prevent the egg whites from whipping properly.

Q: How can I tell when the meringues are fully dried?
A: The meringues should be completely dry and easily come off the baking sheet without sticking. They should feel light and crisp to the touch.

Q: Can I make these meringues without food coloring?
A: Yes! You can leave the meringues plain and white for a simple, elegant look or just make them one color.

Q: Can I use a different shape for the meringues?
A: Yes! Feel free to pipe other shapes, like stars or hearts, if you prefer a different look.

Q: Do I need a candy thermometer?
A: While it’s not strictly necessary, using a candy thermometer ensures the sugar syrup reaches the right temperature for perfect meringue.

Q: How long can I store these meringues?
A: Store them in an airtight container for up to 3-4 days. They’re best enjoyed within a few days of baking.

Q: Can I freeze the meringues?
A: Meringues can be frozen for up to a month if stored in an airtight container, but they’re best enjoyed fresh.

Q: Why is the syrup temperature so important?
A: The sugar syrup needs to reach the right temperature to properly dissolve and stabilize the meringue. It helps create the glossy, firm texture.

Q: Can I use egg whites from a carton?
A: While fresh egg whites are preferred for the best texture, egg whites from a carton will work as long as they’re pasteurized.

Q: Can I make these meringues without sugar?
A: Unfortunately, sugar is essential for creating the structure and texture of meringues, so it can’t be substituted in this recipe.