Meringue Chicks

Ingredients

• 4 large Egg Whites (room temperature, separated from yolks)
• 0.5 teaspoon Cream of Tartar (helps stabilize the meringue)
• 1 cup Granulated Sugar (fine granulated, sifted if clumpy)
• 0.5 teaspoon Vanilla Extract (or almond extract for a different flavor)
• 1 packet Yellow Gel Food Coloring (gel provides vivid color without adding liquid)
• 1 packet Orange Gel Food Coloring (used to tint half of the meringue mixture)
• 2 tablespoons Black Sprinkles (for eyes and beak details; optional)

Instructions

1. Gather and Prepare Ingredients

   Separate the egg whites from the yolks, bring them to room temperature, and measure all dry and liquid ingredients.

   Time: PT5M

2. Whip Egg Whites with Cream of Tartar

   Using an electric hand mixer, beat the 4 egg whites with ½ tsp cream of tartar on medium speed until the mixture becomes frothy and forms fine bubbles.

   Time: PT10M

3. Incorporate Sugar Gradually

   With the mixer on medium‑high, add the 1 cup granulated sugar a spoonful at a time, allowing each addition to dissolve before adding the next.

   Time: PT5M

4. Flavor and Color the Base Meringue

   Add ½ tsp vanilla (or almond) extract and the yellow gel food coloring to the fully whipped meringue, mixing just until the color is uniform.

   Time: PT2M

5. Divide and Tint Half the Meringue

   Scoop ½ cup of the yellow meringue into a separate bowl and blend in orange gel food coloring until a bright orange hue is achieved.

   Time: PT5M

6. Load Piping Bags

   Fit the small piping bag with the leaf tip (V) and fill it with the orange meringue. Fit the large piping bag with the Wilton #10 or small round tip and fill it with the yellow meringue.

   Time: PT5M

7. Pipe Chick Shapes

   On a parchment‑lined baking sheet, pipe a small orange “beak” using the leaf tip, then pipe a larger yellow body and head with the round tip. Finish with a tiny curl on top for the crest.

   Time: PT10M

8. Bake the Meringues

   Place the sheet in a pre‑heated oven at 200 °F (93 °C) and bake for 90 minutes until the meringues are dry to the touch and easily lift off the parchment.

   Time: PT1H30M

   Temperature: 200°F

9. Cool in the Oven

   Turn off the oven, keep the door closed, and let the meringues sit for 1 hour to finish drying.

   Time: PT1H

10. Add Decorative Details

    Once completely cool, place a few black sprinkles on each chick to form eyes and a tiny beak. Optionally, draw additional details with a brush dipped in clear alcohol mixed with black gel food coloring.

    Time: PT2M

Nutrition Facts

Calories

70

Protein

1.2 g

Carbohydrates

18 g

Fat

0 g

Fiber

0 g