Delightful little lemony chicks make ideal Easter treats for children; these miniature meringues are light and delicately flavoured, but the real joy is to be had in the icing - so get the kids involved!
Lemony Easter chick meringues ingredients
100g of caster sugar
½ teaspoon of corn flour
Whites of two medium eggs
Yellow food colouring paste
Zest of ½ a lemon and 1 teaspoon of juice
Yellow, black and orange icing pens for decorating
Lemony Easter chick meringues method
Start by preheating the oven to 140C - 120C if you have got a fan oven - or gas mark one. Then, take a sheet of baking paper and use it to line an oven tray. Set it to one side, then put a medium nozzle on a piping bag.
Take a clean bowl and add the egg whites. Whisk them thoroughly until they form soft peaks, then tip in half of the caster sugar. Carry on whisking until the mixture is shiny, firm and well blended.
Next, tip the corn flour into the rest of the caster sugar and stir. Add this to the meringue, together with the lemon juice, zest and a dot of the yellow food colouring paste. Whisk until the mixture thickens and takes on a yellow hue.
Scoop it into the piping bag, pushing any air out of the top and twisting the opening tightly to seal it. Pipe around 25 thumb-sized blobs onto your baking paper-lined oven tray; make them wider at the bottom than the top so they look like the body of a chick, and leave a gap between each one to allow for expansion in the oven.
Your chicks will need to be baked for about 30 minutes, or until their surface is crispy and they can easily be peeled away from the baking sheet. Leave them on a wire rack to cool.
Once cooled, it’s time for the fun part - gather your children, get your icing pens and give your chicks eyes, feet, wings and fluffy heads using the appropriate colours. You can keep them for up to a week in an airtight container - that is if they last that long!
Do your children have a favourite homemade Easter treat?