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Unicorn poo meringues

Rainbow-coloured meringue kisses with eyes and mouths

Unicorn poo meringues

Name: Unicorn poo meringues
Prep time: 20 min
Cook time: 1 h 20 min
Total time: 1 h 40 min
Yield: Makes 44
Ingredients: 4 large egg whites at room temperature; 100g caster sugar; 100g icing sugar sifted; 4 food colouring gels or pastes (we used pink, yellow, blue and green); small amount of white and black ready-to-roll fondant icing for the eyes and mouth; 4cm round cutter or circle to drawn around; 1 large piping bag fitted with a large open star nozzle (1cm); 4 small paintbrushes

Juliet Sear

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Makes 44

Easy

Prep: 20 mins

Cook: 1 hr and 20 mins

plus cooling in the oven

A star rating of 3.9 out of 5.15 ratingsRate

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Make our fun, rainbow-swirled meringues with the kids – especially if they're fans of the unicorn trend. They'll love decorating these cute little treats

Gluten-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

4 large egg whites

at room temperature
100g caster sugar
100g icing sugar

sifted
4 food colouring gels

or pastes (we used pink, yellow, blue and green)
small amount of white and black ready-to-roll fondant icing

for the eyes and mouth

You will also need

4cm round cutter

or circle to drawn around
1 large piping bag

fitted with a large open star nozzle (1cm)
4 small paintbrushes

Keep the screen awake with cook mode on the Good Food app.

Nutrition: per meringue

kcal22
fat0g

low
saturates0g
carbs5g
sugars5g
fibre0g
protein0.3g
salt0.01g

Method

step 1

Heat oven to 120C/100C fan/gas ½. Line 2 baking sheets with parchment. Using a 4cm round cutter as a guide, draw 22 circles on each piece of parchment in pencil. Turn the parchment over.
step 2

Whip up the egg whites in a stand mixer or with an electric hand whisk until they form stiff peaks. Gradually add the caster sugar in, a spoonful at a time, whisking in completely between each addition. Repeat with the icing sugar until the mixture is glossy and stiff.
step 3

Put the piping bag nozzle down in a tall glass or jug. Roll down the top of the bag a little, over the rim, then paint a thin stripe of each coloured food gel from the nozzle all the way up to the top of the bag. Spoon in the meringue mixture.
step 4

Pipe swirls of meringue onto the trays using the circles as a guide. Bake for 20 mins then turn down to 100C/80C fan/gas ¼ and cook for a further hour, or until they are completely cooked through and sound hollow when tapped on the base. Leave to cool in the oven.
step 5

Mould small pieces of white and black fondant icing to create eyes and mouths. Stick these on the cooled meringues with a small dab of royal icing (if they don’t stick by themselves).

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A star rating of 3.9 out of 5.15 ratings

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