Meringue chicks
Makes: About 15
Prep time: 20 minsTotal time: 
Recipe photograph by Tara Fisher
Meringue chicks
Get children involved with the Easter celebrations and make these cute meringue chicks
Makes: About 15
Prep time: 20 minsTotal time: 
See more recipes
Nutritional information (per serving)
Calories
92Kcal
Fat
2gr
Saturates
1gr
Carbs
17gr
Sugars
16gr
Fibre
0gr
Protein
1gr
Salt
0gr
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Mitzie Wilson
Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.
Ingredients
- 2 medium egg whites
- 125g caster sugar
- yellow, orange and black food colouring gel
- 100g white chocolate, chopped
- 1 x 80g tub 100s and 1000s or vermicelli sprinkles
Step by step
Get ahead
The undecorated meringues keep for up to a week in a cake tin. Decorate on the day of serving.
- Preheat the oven to 140°C, fan 120°C, gas 1. Line a large baking tray with baking paper.
- Place the egg whites and a pinch of salt in a large, clean, grease-free bowl and, using a food mixer or hand-held electric whisk, whisk them to stiff peaks. Adding the sugar a spoonful at a time, continue to whisk until smooth, thick and shiny. Add drops of yellow colouring (you may need most of the tube to get the desired shade), then place the mixture in a large disposable piping bag. Snip off the end to give a 2cm hole, then pipe rounds about 5-6cm across and 3-4cm high to make the chicks.
- Bake the meringues for 1 hour. Turn off the oven and leave the meringues inside to cool completely.
- Melt the chocolate in a small bowl set over a pan of simmering water. Place the sprinkles on a small saucer. Dip the base of each meringue in the white chocolate and shake to remove the excess, then dip into the sprinkles and place on a lined baking tray to set.
- A couple of hours before serving, use a fine artist’s brush and the food colouring gels to paint on orange beaks and feet, and black eyes.
