Light, airy, and almost too cute to eat, Easter meringue chicks are a fun and festive treat that will brighten up your holiday table. These sweet little chicks are made from crisp, melt-in-your-mouth meringue and decorated with adorable details to bring them to life.

Whether you’re making them for an Easter party, a springtime dessert spread, or just for fun, these treats are as delightful to make as they are to eat!

Helpful Tips

Use room temperature egg whites: Warmer egg whites whip up with more volume, creating light and fluffy meringue.
Add sugar gradually: Slowly incorporating sugar helps stabilize the meringue and creates a smooth, glossy texture.
Bake low and slow: Meringues need a low oven temperature and plenty of time to dry out properly without browning.

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Cute Easter Meringue Chicks

Light, airy, and almost too cute to eat, Easter Meringue Chicks are a fun and festive treat made from crisp, melt-in-your-mouth meringue that will brighten up your holiday table.

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Prep Time 30

Cook Time 1

Cooling Time 1

Total Time 2 30

Course Appetizer, Dessert

Cuisine American

Servings Chicks

Calories 35 kcal

Ingredients

2 egg whites
1/4 teaspoon cream of tartar
1/2 cup caster sugar
yellow food coloring
orange carrot sprinkles or heart sprinkles
black icing pen or black gel frosting

Instructions

Preheat the oven to 235°F (115°C). Line two baking sheets with baking paper. Set aside.
Add the egg whites and cream of tartar to a mixing bowl and beat with an electric mixer until the mixture is foaming like soap bubbles.
Start adding caster sugar 1 tablespoon at a time, letting it incorporate after each spoonful until the sugar is all added. It may take 10 to 15 minutes. The meringue should be thick and glossy, and the sugar dissolved. It is ready when you pull the beater away and a stiff peak remains and you can rub the mixture between your fingers with no gritty feeling.
Mix in yellow food coloring to desired color.
Put a 1 cm plain tip on a piping bag and a leaf tip on another piping bag. Spoon 3/4 of the meringue into the first bag and 1/4 into the bag with the leaf tip.
Squeeze mounds of meringue onto the prepared baking sheet. Each will have 2 layers, about 1 1/2 inches in diameter on bottom and slightly smaller on top. Then take the leaf tip and make wings on either side.
Push 1 orange carrot sprinkle or orange heart shaped sprinkle into the front of each meringue to form the beak.
Bake for 55-65 minutes or until meringues are firm but not browned. Turn the oven off. Allow the meringues to remain in the oven until cool. Remove from the oven.
Dot on eyes with the gel frosting, keeping them small. If using a icing pen draw the eyes on.

Notes

Separate eggs cold but then bring the eggs whites to room temperature. Warm egg whites whip up faster.
Any amount of grease or yolk in the egg whites will keep them from whipping to stiff peaks.
Cream of tartar acts as a stabilizing agent keeping the egg whites stiff.
If you overwhip egg whites you risk losing moisture, this affects the crispness of your final product.
Flavor the chicks with lemon essence and citric acid to make a sherbet lemon flavor, if you like.
If you can’t find caster sugar you can use granulated sugar, it will just take more whipping time to dissolve or you can add granulated sugar to a food processor and pulse until finely ground.