Easter Bunny Meringue Cookies
12–20 servings (depending on how big you make each meringue).
Equipment
- pastry brush
- Candy thermometer
- (stand) mixer
- piping bags
Ingredients
- 4.5 oz egg whites (130 g / approx. 4 large eggs)
For the syrup
- 9 oz granulated sugar (260 oz)
- 1/3 cup water (80 ml)
- pink gel food coloring
- orange gel food coloring
- green gel food coloring
- dark sprinkles or black icing / gel food coloring for the eyes
Instructions
- Preheat the oven to 220°F (105 °C).
- 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).
- Place the egg whites into the bowl of a stand mixer.
- 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.
- Keep whipping until the meringue forms stiff, glossy peaks.
- 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.
- Transfer the meringues into piping bags and pipe bunny shapes as shown in the process images.
- Bake at 210°F (100°C) for 1 to 2 hours until fully dried. Let them cool completely before serving.
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