Lemony Easter chicks

Lemony Easter chicks

  • Rating: 3 out of 5.4 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • plus cooling
  • Easy
  • Makes approx 25 chicks

Get the kids involved in the Easter celebrations with these mini meringues. A light lemony flavour and cute chick decoration makes them the perfect Easter treat

  • Gluten-free
Nutrition: per chick
HighlightNutrientUnit
kcal17
low infat0g
saturates0g
carbs4g
sugars4g
fibre0g
protein0g
salt0g
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Ingredients

Method

  • STEP 1

    Heat oven to 140C/120C fan/gas 1. Line a baking sheet with baking parchment and put a medium-sized plain nozzle on a piping bag.

  • STEP 2

    In a clean bowl, whisk the egg whites until they are very stiff. Add half the sugar and continue to whisk until the mixture is becoming firm and shiny.

  • STEP 3

    Stir the cornflour into the remaining sugar and add to the meringue, along with the lemon zest and juice, and a smidge of yellow food colouring paste. Whisk again until you have a very thick, firm and glossy pale yellow meringue.

  • STEP 4

    Carefully spoon the meringue into the piping bag. Push any air out of the top and tightly twist the opening to seal. Pipe about 25 thumb-sized dollops onto your baking sheet – if possible, try to make them wider at the base than the top, resembling a chick’s body and head. Leave a gap between each chick to allow for expanding when cooking.

  • STEP 5

    Cook in the oven for 30 mins until they are crisp, firm and come off the baking parchment easily. Leave to cool on a wire rack.

  • STEP 6

    To decorate, use the orange icing pen to make a V-shaped beak, and a black icing pen for eyes and feet. The yellow icing pen can be used to decorate fluffy hair on the chick’s head and/or wings. Will keep for up to 1 week in an airtight container.

Goes well with

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    Rating: 3 out of 5.4 ratings
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