Sticky Stick biscuits
Get the kids to help out with making these chocolate stick biscuits. They're easy and fun to decorate exactly like the character from Hey Duggee
Unicorn poo meringues
- Preparation and cooking time
- Prep:
- Cook:
- plus cooling in the oven
- Easy
- Makes 44
Skip to ingredients
- 4 large egg whitesat room temperature
- 100g caster sugar
- 100g icing sugarsifted
- 4 food colouring gelsor pastes (we used pink, yellow, blue and green)
- small amount of white and black ready-to-roll fondant icingfor the eyes and mouth
You will also need
- 4cm round cutteror circle to drawn around
- 1 large piping bagfitted with a large open star nozzle (1cm)
- 4 small paintbrushes
Nutrition: per meringue
- kcal22
- fat0glow
- 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).
