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Baby Chick Easter Meringue Cookies

easter dessert recipe
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You will love these sweet Baby Chick Easter Meringue Cookies that are as delightful as they are adorable. These whimsical treats capture the essence of spring with their charming chick shapes, making them a perfect addition to your Easter celebrations. Crafted with precision, these meringue cookies boast a light and airy texture that melts in your mouth, creating a blissful experience with every bite. 

Baby Chick Easter Meringue Cookies

The crisp outer shell gives way to a soft, marshmallow-like interior, creating a delightful contrast of textures. Delicately sweetened and adorned with pastel-colored accents, these Baby Chick Easter Meringue Cookies are not just a treat for the taste buds but also a visual delight that adds a touch of sweetness to your festive moments.

Tips For Making The Perfect Meringue Texture 

easter dessert recipe
  1. Fresh Eggs: Start with fresh, room temperature eggs for the best meringue texture. Cold eggs can hinder the volume and stability of the meringue.
  2. Clean Utensils: Ensure that your mixing bowl and beaters are clean and free from any grease or residue. Even a small amount of fat can affect the Baby Chick Easter Meringue Cookies ability to reach stiff peaks.
  3. Separate Eggs Carefully: Be meticulous when separating egg whites from yolks. Any trace of yolk in the whites can disrupt the meringue formation.
  4. Room Temperature Ingredients: Allow any additional ingredients, like flavorings, to come to room temperature before adding them to the meringue mixture.
  5. Gradual Sugar Addition: Add sugar slowly while beating the egg whites. This helps create a stable meringue structure. For the perfect texture, use superfine sugar.
  6. Stiff Peaks: Beat the egg whites until they form stiff, glossy peaks. This ensures a stable Baby Chick Easter Meringue Cookies that will hold its shape during baking.
  7. Cornstarch and Vinegar: Consider adding a small amount of cornstarch and vinegar to the mixture to improve stability and texture.
  8. Low-Speed Mixing: Once sugar is added, avoid overmixing at high speeds. Gradually increase speed, allowing the sugar to fully incorporate.
  9. Preheat Oven: Ensure your oven is preheated to the correct temperature before baking. Sudden temperature changes can cause meringues to crack.
  10. Baking Time: Bake the Baby Chick Easter Meringue Cookies at a low temperature for a longer time to achieve a crisp exterior and a soft, marshmallow-like interior.
easter dessert recipe

EQUIPMENT FOR BABY CHICK EASTER MERINGUE COOKIES

  • Sheet Pan
  • parchment paper
  • Frosting bag
  • 1 M open tip

INGREDIENTS

  • 3 Egg White from eggs not the carton
  • 1 cup sugar
  • ½ tbsp cream of tartar
  • yellow food color
  • eyeball candies 
  • star shaped sprinkles for feet 
Baby Chick Easter Meringue Cookies

DIRECTIONS 

  1. Add the room temperature egg whites to your bowl and start to mix at high speed
  2. When the egg whites start to froth up pour in the sugar + cream of tartar
  3. Scrape the sugar down from the sides, and a few drops of yellow food coloring, and whip a few more minutes
  4. Fit a large frosting bag with a 1M open frosting tip and fill it with the meringue
  5. Line a sheet pan with parchment paper
  6. Pip the meringue into the shapes of chicks by pressing on the bag directly down with no angle to form a base 
  7. Then form a smaller portion to form the head
  8. Pull away quickly after pressing the meringue out to form the point at the top (to look like a feather) 
  9. Add the little star sprinkles for feet and eye ball candies 
  10. Bake at 200 degrees for 1-2 hours depending on how big you make them – check on them after 1 hour
  11. They should be hard like stale bread
  12. Let them rest in the oven before touching them
Baby Chick Easter Meringue Cookies
Baby Chick Easter Meringue Cookies

Baby Chick Easter Meringue Cookies

boxmixrecipes@gmail.com
Sweetness meets whimsy with these adorable Baby Chick Easter Meringue Cookies! Delight in the magic of spring with these light, airy treats that bring joy to every bite. Perfect for your Easter celebrations!
Prep Time 20 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 50 minutes
Servings 20 cookies

Equipment

  • Sheet Pan
  • parchment paper
  • Frosting bag
  • 1 M open tip

Ingredients
  

  • 3 Egg White from eggs not the carton
  • 1 cup sugar
  • ½ tbsp cream of tartar
  • yellow food color
  • eyeball candies
  • star shaped sprinkles for feet

Instructions
 

  • Add the room temperature egg whites to your bowl and start to mix at high speed
  • When the egg whites start to froth up pour in the sugar + cream of tartar
  • Scrape the sugar down from the sides, and a few drops of yellow food coloring, and whip a few more minutes
  • Fit a large frosting bag with a 1M open frosting tip and fill it with the meringue
  • Line a sheet pan with parchment paper
  • Pip the meringue into the shapes of chicks by pressing on the bag directly down with no angle to form a base
  • Then form a smaller portion to form the head
  • Pull away quickly after pressing the meringue out to form the point at the top (to look like a feather)
  • Add the little star sprinkles for feet and eye ball candies
  • Bake at 200 degrees for 1-2 hours depending on how big you make them – check on them after 1 hour
  • They should be hard like stale bread
  • Let them rest in the oven before touching them

Video

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Post Baking Tips 

Cooling Process: Allow the meringues to cool gradually inside the oven with the door ajar. This helps prevent cracking due to rapid temperature changes.

Storage: Store meringues in an airtight container in a cool, dry place to maintain their texture. Avoid refrigeration, as excess moisture can affect their crispness.

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