These colourful meringue bunnies and carrots celebrate everything Easter! Piped onto lolly sticks and then baked in the oven, they can be eaten by themselves, or added to any cake, they go particularly well on top of our Bailey's and Chocolate Loaf Cake.
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- 3 medium egg whites
- 150 g caster sugar
- Blue, pink, yellow, orange and green food colouring paste/gels
You will also need
- 6 cake pop sticks
- 3 large piping bags
- 1 cm star piping nozzle
- Step 1Preheat oven to 110°C (90°C fan) mark 1/4. Line a large baking tray with baking parchment. Draw 3 x 6cm-diameter circles on the parchment, spaced well apart. Draw 2 curved ears on top of each circle, roughly 4cm long. On the same paper, draw 3 tapered triangles roughly 5cm wide at the top and 4cm in length. Leave at least 5cm between the tops of the carrots and the bunny shapes. Flip paper so the ink is underneath. Lay a cake pop stick on each shape so just half the stick overlaps the silhouette – you will pipe over these.
- Step 2In a large bowl, using a handheld electric whisk, beat egg whites to stiff peaks. Gradually add caster sugar, a spoonful at a time, whisking to stiff peaks after each addition; the mixture should be thick and glossy. Divide meringue equally between 5 small bowls. Dye each bowl of meringue using food pastes/gels, adding the colouring a small dab at a time, to the desired shade.
- Step 3For the bunnies, carefully spoon the blue, pink and yellow meringues into a piping bag fitted with a 1cm star nozzle, keeping the colours as separate as possible. Working one bunny at a time pipe the ears, using the drawn shapes as a guide, and then pipe the circle, starting in the centre and working your way out in a spiral, making sure ears and circle overlap slightly.
- Step 4For the carrots, spoon orange meringue into a fresh piping bag fitted with a clean 1cm star nozzle. Starting at the wider top, pipe in a decreasing horizontal zigzag, overlapping the lines slightly, to make triangular-shaped carrots. Spoon the green meringue into another piping bag fitted with a clean 1cm star nozzle. Pipe short carrot tops, roughly 2cm long, overlapping the orange meringue slightly.
- Step 5Bake for 1hr 30min until firm and the meringue peels cleanly from the parchment. Turn off oven and leave to cool completely with the door ajar. Serve.
To store
Store in an airtight container for up to 1 week.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
