Ingredients
- 3 large egg whites (room temperature)
- ¾ cup granulated sugar
- ½ teaspoon cream of tartar
- 1 teaspoon vanilla extract
- Yellow gel food coloring
- Orange and black gel food coloring or edible markers (for faces)
Instructions
Preheat your oven to 200°F (90°C) and line a baking sheet with parchment paper. In a clean, dry mixing bowl, add the egg whites and beat them on medium speed with an electric mixer or stand mixer fitted with a whisk attachment until soft peaks form. Add the cream of tartar to stabilize the meringue.
Gradually add the granulated sugar, one tablespoon at a time, while continuing to beat the egg whites. Increase the speed to high and continue mixing until stiff, glossy peaks form and the sugar is fully dissolved. This should take 5–7 minutes. To test, rub a small amount of meringue between your fingers—if it feels grainy, keep mixing until smooth.
Gently fold in the vanilla extract and a few drops of yellow gel food coloring until fully incorporated. Be careful not to deflate the meringue by overmixing.
Transfer the meringue into a large piping bag fitted with a round tip (or use a zip-top bag with the corner snipped off). Pipe a small round base onto the prepared baking sheet for the chick’s body, then pipe a smaller round head on top. Repeat, leaving space between each chick.
Place the baking sheet in the preheated oven and bake for 1 hour. Turn off the oven and leave the chicks inside for another hour to cool gradually. This helps prevent cracks.
Once completely cool, use an orange edible marker or gel food coloring to draw tiny beaks and a black marker for the eyes. Let the decorations dry before serving.
- Prep Time: 15 minutes
- Bake Time & Cooling Time: 1 hour & 1 hour
Nutrition
- Calories: 30
- Sugar: 7g
- Fat: 0g
- Carbohydrates: 7g
- Fiber: 0g
- Protein: 0.5g