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cute Easter meringue bunny feet on green shredded paper
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Meringue Bunny Feet
Prep Time
30 mins
Cook Time
30 mins
Dry Time
1 hr
Total Time
2 hrs
 
These adorable Meringue Bunny Feet will make your Easter dessert hoppin’ good! Each crunchy meringue cookie is easy to make using just a few ingredients and looks so cute decorated like a bunny’s paw.
Course: Dessert
Cuisine: French
Keyword: bunny feet, Easter cookies,, meringue, meringue cookies,
Servings: 32
Calories: 70 kcal
Author: Beth Klosterboer
Ingredients
  • 2 egg whites
  • ¼ teaspoon cream of tartar
  • ½ cup extra fine granulated sugar
  • 4 ounces bright pink candy melts
Instructions
  1. Preheat oven to 250°F.
  2. Line two cookie sheets with parchment paper.
  3. Place the egg whites in a very clean mixing bowl.
  4. Beat with an electric mixer on high speed for 20 seconds.
  5. Sprinkle the cream of tartar over the egg whites and continue to beat for 1-2 minutes or until soft peaks form.
  6. Continue beating on high speed, gradually adding the sugar, one tablespoon at a time.
  7. Beat until the egg whites are stiff and glossy.
  8. Spoon the meringue mixture into a pastry bag.
  9. Pipe thirty two 2-inch long ovals about 1 inch apart on your parchment lined cookie sheets.
  10. Bake for 30 minutes or until the meringues look dry and can easily be peeled off the parchment paper.
  11. Then turn off the oven and allow the cookies to dry for 1 hour.
  12. Remove the cookies from the oven and allow them to cool completely.
  13. Place the pink candy melts in a microwave-safe bowl.
  14. Microwave on high for 20-30 second bursts of power, stirring after each, until melted.
  15. Pour the candy into a squeeze bottle or zip top bag.
  16. If needed, snip the tip off the bag.
  17. Pipe four small ovals (toes) near the top edge of a meringue.
  18. Pipe a larger oval below the toes.
  19. Place the meringue in the freezer for 1-2 minutes just until the pink candy melts harden.
  20. Repeat decorating all 32 bunny feet.
Recipe Notes

Store your meringue cookies in a metal cookie tin at room temperature for up to 3 months.