- Prep Time: 45 minutes
- Cook Time: 30 minutes
- Serving: 4 - 8
Nutrition facts (per portion)
- Calories: 17
- Fat Content: 0g
- Saturated Fat Content: 0g
- Carbohydrate Content: 4g
- Sugar Content: 4g
- Fiber Content: 0g
- Protein Content: 0g
- Sodium Content: 0g
Lemony Easter chicks
- Heat oven to 140C/120C fan/gas 1. Line a baking sheet with baking parchment and put a medium-sized plain nozzle on a piping bag.
- In a clean bowl, whisk the egg whites until they are very stiff. Add half the sugar and continue to whisk until the mixture is becoming firm and shiny.
- Stir the cornflour into the remaining sugar and add to the meringue, along with the lemon zest and juice, and a smidge of yellow food colouring paste. Whisk again until you have a very thick, firm and glossy pale yellow meringue.
- Carefully spoon the meringue into the piping bag. Push any air out of the top and tightly twist the opening to seal. Pipe about 25 thumb-sized dollops onto your baking sheet - if possible, try to make them wider at the base than the top, resembling a chick's body and head. Leave a gap between each chick to allow for expanding when cooking.
- Cook in the oven for 30 mins until they are crisp, firm and come off the baking parchment easily. Leave to cool on a wire rack.
- To decorate, use the orange icing pen to make a V-shaped beak, and a black icing pen for eyes and feet. The yellow icing pen can be used to decorate fluffy hair on the chick's head and/or wings. Will keep for up to 1 week in an airtight container.
Easter kids’ recipe for 4 – 8 people, takes only 30 mins; recipe has egg white, golden caster sugar, cornflour, lemon, food colouring and icing pen.