Lemony Easter chicks
- Jo Pratt
Save recipe
Makes approx 25 chicks
Easy
Prep: 45 mins
Cook: 30 mins
plus cooling
A star rating of 2.8 out of 5.4 ratingsRate
loading...
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
Ad
Skip to ingredients
Alternatives
Complete the dish
Loading...
Showing items 1 to 3 of 3
Chocolate fudge Easter cakes
A star rating of 4.6 out of 5.75 ratings
Easter chocolate truffle cake
A star rating of 4.3 out of 5.13 ratings
Easter rocky road
A star rating of 4 out of 5.19 ratings
Ingredients
Nutrition
Units:
MetricUS
-
2 medium egg whites
-
100g golden caster sugar
-
½ tsp cornflour
-
grated zest 1/2 lemon
plus 1 tsp juice
-
yellow food colouring
paste
-
orange, black and yellow icing pen
to decorate
Keep the screen awake with cook mode on the Good Food app.
Nutrition: per chick
-
kcal17
-
fat0g
low
-
saturates0g
-
carbs4g
-
sugars4g
-
fibre0g
-
protein0g
-
salt0g
Ad
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.
Recipe from Good Food magazine, March 2016
Ad
Comments, questions and tips
Rate this recipe
What is your star rating out of 5?1 star out of 52 stars out of 53 stars out of 54 stars out of 55 stars out of 5
Choose the type of message you'd like to post
Choose the type of message you'd like to post
CommentQuestionTip
Overall rating
A star rating of 2.8 out of 5.4 ratings
Ad
Ad
Get 3 months of Good Food All Access
Get 3 months of Good Food All Access for just £6. Find triple-tested recipes that take the stress out of deciding what to cook, spend less time planning, and more time enjoying the season.
Loading...
Ad
Loading...
Loading...