Decorate simple, 3-ingredient, meringue cookies to look like adorable bunny paws. These melt-in-your-mouth, Meringue Bunny Feet will surely make Easter a bit sweeter.
If you have never made meringues, now is the time to give them a try. These Meringue Bunny Feet are simple to make and will be such a cute dessert for Easter.
Meringues can be made with as few as 3 ingredients: egg whites, cream of tartar, and sugar. They are sweet little puffs that have a crunchy texture but they melt in your mouth.
Over the years I have shared instructions and recipes to make Homemade Marshmallow Bunny Paws, Brownie Bunny Butts with Reese's Cup Bunny Paws, and even Deviled Egg Bunny Paws but this is the first time I've used meringues to make a cute Easter treat and am excited with how these Meringue Bunny Feet turned out.
Watch this video to see how they are made.
Meringue Bunny Feet Video
Before you head over to see the recipe I want to share a few tips for making perfect meringues.
How to make meringues:
- Beat egg whites until foamy.
- Add cream of tartar and beat for 1-2 minutes until soft peaks form.
- Once soft peaks have formed you will be able to lift your beaters out of the whipped eggs and the egg whites will cling to the beater and form a peak that will not stand up straight.
- Slowly add about 1 tablespoon of sugar at a time, continually beating the eggs, until the egg whites become stiff and glossy. This can take 3-4 minutes. Now your egg whites will have reached stiff peaks.
- When you remove the beaters the whipped egg whites will hold a stiff peak.
Pro Tip: Making perfect meringues can be tricky, but I've got you covered! Here are my essential tips:
- Start with a very clean mixing bowl and beaters. Any grease will prevent your egg whites from whipping fully.
- Separate cold eggs, then let the whites sit at room temperature for about an hour for easier whipping.
- Beat egg whites until foamy before adding cream of tartar.
- Add sugar very slowly while continuously beating.
- Stop beating once the whites are glossy and have stiff peaks.
- Pipe onto parchment-lined baking sheets.
- Bake in a low-heat oven and dry thoroughly.
- Make meringues on a dry day for best results.
How to make Bunny Feet Meringue Cookies
- Spoon the whipped meringue into a pastry bag or large zip-top bag.
- Pipe ovals out onto parchment paper-lined baking sheets.
- Bake in a 250-degree oven until set then turn off the oven and let the cookies dry for an hour before removing them from the oven.
- Let the cookies cool completely.
- Melt pink candy melts.
- Pipe 4 little toes and one large oval pad onto each meringue to make them look like bunny feet.
- Freeze for a minute just long enough for the pink candy melts to harden.
Recipe
- 2 egg whites
- ¼ teaspoon cream of tartar
- ½ cup extra fine granulated sugar
- 4 ounces bright pink candy melts
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Preheat oven to 250°F.
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Line two cookie sheets with parchment paper.
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Place the egg whites in a very clean mixing bowl.
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Beat with an electric mixer on high speed for 20 seconds.
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Sprinkle the cream of tartar over the egg whites and continue to beat for 1-2 minutes or until soft peaks form.
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Continue beating on high speed, gradually adding the sugar, one tablespoon at a time.
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Beat until the egg whites are stiff and glossy.
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Spoon the meringue mixture into a pastry bag.
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Pipe thirty two 2-inch long ovals about 1 inch apart on your parchment lined cookie sheets.
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Bake for 30 minutes or until the meringues look dry and can easily be peeled off the parchment paper.
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Then turn off the oven and allow the cookies to dry for 1 hour.
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Remove the cookies from the oven and allow them to cool completely.
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Place the pink candy melts in a microwave-safe bowl.
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Microwave on high for 20-30 second bursts of power, stirring after each, until melted.
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Pour the candy into a squeeze bottle or zip top bag.
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If needed, snip the tip off the bag.
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Pipe four small ovals (toes) near the top edge of a meringue.
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Pipe a larger oval below the toes.
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Place the meringue in the freezer for 1-2 minutes just until the pink candy melts harden.
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Repeat decorating all 32 bunny feet.
Store your meringue cookies in a metal cookie tin at room temperature for up to 3 months.
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Traci Kenworth says
These are adorable!
Beth says
Thanks!
Sharon Schroeter says
Thank you Beth for your tips for making perfect meringues. I didn't realize you need to bring the whites to room temperature before beating. You mentioned beating them until foamy before adding the corn starch? was that cream of tarter instead?
I certainly know about no oil. I was making meringues at Christmas one year & was out of peppermint extract, so substituted peppermint oil--big mistake! Even that 1/4 tsp made the meringues go flat 😉
Your Bunny Feet are adorable!!
Your
Beth says
Hi Sharon,
Allowing your egg whites to warm to room temperature makes it easier to whip them and you will definitely get more volume. It's not a must, but it does make for a better meringue. Thanks for letting me know I typed corn starch. Not sure what I was thinking there! I fixed it.
Thanks for sharing your experience using the peppermint oil. When I was playing around with this recipe I added some vanilla extract but I didn't like that it tinted the meringue. I wanted them very white and I didn't feel like the added flavor was really necessary. Peppermint extract or even almond extract would be nice additions though.
Karen @ Sugartown Sweets says
I haven't made meringue but I have wanted to try. Your little pink and white bunny feet are so sweet!
Beth says
Meringues are pretty easy to make and taste so good. I hope you do give them a try sometime.
The Partiologist says
Oh my cuteness, I have a friend who loves meringues, this would be perfect for her! I better hop to it and make them before Easter!!
Beth says
I hope your friend falls in love with these cute Meringue Bunny Feet! Have fun making them for her.