Fun Bunny Meringues

These cute bunny meringues are perfect for Easter. Pipe them using a star nozzle for a textured finish and serve them as decorations, with whipped cream and berries, or turn them into fun lollipops for kids.

Ingredients

2 large egg whites (room temperature)
120 g caster sugar
½ tsplemon juice
1 tsp cornflour
½ tsp vanilla extract

Optional Decoration
food colouring (I used yellow)
Sprinkles

Lollipop sticks

Method

Preheat your oven to 100°C fan (110°C conventional) and line a baking tray with baking paper.

Place the egg whites into a clean bowl and whisk until soft peaks form. The peaks should just hold their shape.

Add the caster sugar one tablespoon at a time, whisking well between each addition. Continue beating until the meringue is thick, glossy and smooth. Rub a little between your fingers, it should feel silky with no sugar grains.

Gently fold in the vinegar, cornflour and vanilla extract.

Transfer the meringue to a piping bag fitted with a star nozzle.

Pipe the bunnies directly onto the baking paper by first piping the ears, then piping a larger round body underneath to join them together. The star nozzle will give them a soft, fluffy texture.

If making lollipops, place a lolly pop stick onto the tray and pipe the bunny over the top so it holds in place.

Bake for 1 hour 15 minutes, then turn the oven off and leave the meringues inside for a further 30–40 minutes to dry out completely.

Once cool, decorate with melted chocolate for eyes, a little pink colouring for the ears, or sprinkles if you like.

Elliot’s Tips

• Make sure your bowl is completely clean, any grease will stop the meringue whipping properly.

• Add the sugar slowly to get a stable, glossy meringue that holds its shape.

• Keep the oven low and slow to avoid browning.

• These are perfect served with whipped cream and fresh berries for a simple Easter dessert.

• Store in an airtight container to keep them crisp.