Have you ever tried making meringues at home? They are made by adding sugar to whipped egg whites and often piped in traditional kiss shapes and baked. Pretty easy, but you guys know I can’t resist a twist on sweet treats. So … Here come some bunnies in perfectly pastel colors for spring.
The recipe I use calls for superfine sugar or caster sugar and heating it in the oven for a few minutes to make it easier to dissolve when incorporating into the egg whites. This brand is from India Tree and I have found it at Fresh Market in the past.
Making meringues is relatively easy and a great recipe to know for last minute, two-ingredient treats. Basically you whip egg whites, add sugar and whip until stiff peaks form, pipe them and bake (more specifics in the recipe below) but that’s the super quick overview.
Stiff meringue. This is what you are looking for and if you turn your whisk upside down, it should stay put without falling off.
Now for meringue bunnies. Let’s hop to it.
I tinted the meringue batter with a drop or two of food coloring to tint it pink and yellow.
Always start small and add additional drops if needed to achieve a darker shade.
To pipe traditional kisses, hold your piping bag straight up and down, starting with more pressure and then less pressure as you pull away and release.
For these bunnies, the approach is a little different. Start with the ears and pipe at an angle close to the baking sheet. Use more pressure when you start and slightly less pressure as you pull down and away against the baking sheet. This will give the ears a slightly tapered look.
Look at the bunnies on the left… the ripples in the meringue are because I did not do a great job of maintaining even pressure as I piped and released. The bunny on the right is much smoother. It just takes practice and getting comfortable with piping.
Once the ears are piped, overlap the ears with more meringue holding it straight up and down or slightly angled. Pipe until you have a nice round ball of meringue that covers a good portion of the bottom part of the ears. Too little of an overlap and the ears will break apart due to not enough support.
The consistence of the meringue makes it difficult to pull the piping bag away without forming a pointed tip every time. To remove for smoother bunnies, take a toothpick and very gently on just the surface of the meringue, swirl any points until they disappear.
They’ll bake up almost exactly as they are piped.
You can leave them like this or decorate them. Here’s how I did it.
Pink heart sprinkles made perfect little noses. I attached them with a dot of melted candy coating.
Cuties!
Then I used a black edible ink writing pen to make eyes and mouths.
This is the first time I’ve used this Nomeca brand of pens and I love the tapered tip and how nicely it functioned almost like a paintbrush with thicks and thins on the porous surface of the meringue.
You can stop here or add a few more details.
Let’s use the pink pen.
Draw on a few whiskers if you like.
And then outline the ears for even more character. Too cute!
Source: Adapted from The Meringue Girls Cookbook, 2014 published by Chronicle Books
Meringue Bunnies
Ingredients
Meringue
Optional items for decorating
Instructions
Notes
Hope you enjoy and wishing you a Happy Hoppy Easter!
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These are absolutely adorable! I just made these with my kids last weekend and they loved piping the ears and adding the pink noses. The trick to getting those crisp edges is letting the meringue rest in the piping bag for a few minutes before you start. Reminds me of when I used Seedanceai to make a cute baking tutorial video – this recipe would be perfect for a little stop-motion or step-by-step guide. Going to try the chocolate version next time!
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Oh my goodness, these meringue bunnies are just precious! Such a delightful and clever treat for spring.
These pastel meringue bunnies are such a creative spring twist on classic kisses. They look absolutely adorable and delicious!
“It’s a tasty treat with a shape that appeals to children. Meringue is fun to eat, but it shouldn’t be eaten too much to stay healthy.”
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These meringue bunnies are such a cute idea! I found the detail about piping them into shapes instead of just traditional kisses really interesting. I’ve made meringues with sugar and egg whites before, but I can’t wait to see your creative spin on them!
They look so cute that I can’t bear to eat them. Can you tell me how to cook potatoes?
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Meringue Bunnies, how cute! I’ve always been a bit intimidated by meringues, even though the content describes them as pretty easy with just sugar and egg whites. I’m really curious to see where that ‘but you guys know I can’t’ goes, knowing Bakerella’s style. Can’t wait for the full post!
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so cute!!! such a good recipe!!
yummy !! I like it.
So cute and creative! Love the step-by-step photos.Thanks for sharing this recipe.
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such a great recipe!
These cakes come in a variety of shapes; they are both gorgeous and fascinating. Let’s share some new cake designs!
The bit about using pink heart sprinkles for noses made me smile! I’ve often wondered how to get that professional look, and now I know that edible ink pens can be so versatile. I might try this out during a coffee break.
My daughter’s birthday is in a few days. I’m really excited to see this. I have to learn these things before then. Thank you for sharing.
These marshmallows are so cute. They look really delicious. That’s great!
These Meringue Bunnies are absolutely adorable and perfect for spring! I really appreciate the detailed tip about heating the sugar in the oven to help it dissolve—I had no idea that was the secret to such a smooth finish. The addition of the pink heart sprinkles for noses and the edible ink details makes them look so professional yet sweet. Thank you for such a thorough, step-by-step guide!
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These meringue bunnies are almost too adorable to eat!
great to see the process broken down into manageable steps, even for a beginner like me.
I might have to give these a try and see if mine turn out as cute!
Delicate and charming Perfect for a sweet, whimsical treat
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Those bunny meringues are adorable! I’ve always been intimidated to try meringues, but yours look so perfect. It reminds me of how satisfying it is to combine simple elements to create something beautiful. Speaking of satisfying, have you ever played Suika Game? It’s a simple puzzle game where you merge fruits, kinda like making your own sweet creation! It’s surprisingly addictive and a great way to unwind.
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Thanks for sharing!
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¡Qué idea tan bonita! Estos conejitos de merengue se ven adorables y dan ganas de intentarlo en casa, aunque no sea muy experta en repostería.
I tried piping little bunny shapes for Easter last year and it was way harder than it looks, so seeing these tips on making stable meringue ears is super helpful
I like these meringue bunnies.
Absolutely adorable! These meringue bunnies are the perfect sweet touch for spring. I love the creative twist on a classic treat and the decorating tips are so helpful. Can’t wait to try piping my own little bunny family!
They turned out very beautiful, I like them a lot. It’s a nice example, and thank you for that.
These meringue bunnies look so delicate and adorable! A perfect treat for spring or Easter celebrations.
These meringue bunnies are super cute and perfect for Easter! Love how light and fluffy they look — such a fun baking project.
These meringue bunnies are absolutely adorable! Perfect for Easter or any spring celebration — cute and sweet at the same time. Thanks for sharing!
Meringue Bunnies sound absolutely adorable! I really appreciate you explaining that meringues are just sugar added to whipped egg whites and then piped. It sounds pretty easy, but your hint that you can’t quite manage makes me so curious about what’s coming next! Can’t wait to read more.
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Love your ideas. Your directions are so through.
I look forward to seeing new ideas.
Hi Angie – these are really cute. :)
Do you think using superfine sugar made in the food processor would work?
Thanks,
Sheila
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Too cute !
These are adorable!! (Everything you make is precious) I have made many meringues but have never warmed the sugar in the oven. (Who knew!!) I cannot wait to try this method. Thank you!!
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