John Myers
Easter Meringue Chicks
The perfect easter meringue chicks recipe with a picture and simple step-by-step instructions.
- 3 Protein
- 105 g Extra fine sugar
- Yellow food color
- 75 g Sifted powdered sugar
- Waffles or wafers as a base
- Fondant for the beaks
- Chocolate writing f.d. eyes
- Beat the egg whites with salt until very stiff. Gradually pour in the sugar while stirring and continue to beat the mixture until the tips stop when you pull out the hooks. Stir in food coloring. Then fold in the sifted powdered sugar in portions with a rubber spatula.
- Preheat the oven to 80 °. Line the tray with baking paper. Cut out small plates approx. 4 cm in diameter from a wafer sheet or use small baking wafers. Spread the wafer plates or wafers on 2 baking trays.
- Fill the meringue mixture into a piping bag with a large perforated nozzle and first squirt portions the size of coctail tomatoes that reach to the edge onto the surfaces. On these – for the head – inject correspondingly smaller ones.
- Put the tray in the middle of the oven. The drying time of the meringue chicks can be between 1 1/2 – 2 hours. When finished, they must be dry, sound slightly hollow and no longer dent when touched. Leave the tray to cool in the oven.
- Cut some fondant for the beaks and indicate the eyes with chocolate writing. A sweet table decoration is ready, but you can also enjoy it. …. or put it in the Easter basket as a splash of color ……..
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