Description

These charming Lemony Easter Chicks are delicate, light meringue treats infused with a fresh lemon flavor. Perfect for springtime celebrations, they feature a crisp outer shell and a melt-in-your-mouth texture inside, decorated with colorful icing pens to look like adorable chicks. Easy to make and delightfully festive, they make a beautiful centerpiece or a sweet snack for Easter gatherings.

Ingredients

Scale

Meringue

2 medium egg whites
100g golden caster sugar
½ tsp cornflour
Grated zest of ½ lemon
1 tsp lemon juice
Yellow food colouring paste (a small smidge)

Decoration

Orange icing pen
Black icing pen
Yellow icing pen

Instructions

Preheat the oven: Heat your oven to 140°C (120°C fan) or gas mark 1. Line a baking sheet with baking parchment and prepare a piping bag fitted with a medium-sized plain nozzle for piping the meringue.
Whisk egg whites: In a clean bowl, whisk the egg whites until very stiff peaks form. Gradually add half of the golden caster sugar and continue whisking until the mixture becomes firm and shiny.
Prepare meringue mixture: Stir the cornflour into the remaining sugar. Add this mixture along with the lemon zest, lemon juice, and a small amount of yellow food colouring paste to the whisked egg whites. Whisk again until you achieve a very thick, firm, and glossy pale yellow meringue.
Pipe the chicks: Carefully spoon the meringue into the piping bag, push out any air, and tightly twist the opening. Pipe about 25 thumb-sized dollops onto the lined baking sheet, shaping each dollop wider at the base than the top to resemble a chick’s body and head. Leave space between each meringue to allow for expansion while baking.
Bake: Place the baking sheet in the oven and cook for 30 minutes, or until the meringues are crisp, firm, and easily lift off from the parchment paper without sticking.
Cool: Remove the meringues from the oven and leave them to cool completely on a wire rack to set their crisp texture.
Decorate: Use the orange icing pen to draw a V-shaped beak. Apply the black icing pen for the eyes and feet. Use the yellow icing pen to add fluffy hair details on the chick’s head and wings for a festive finishing touch.
Storage: Store the decorated meringue chicks in an airtight container to keep fresh for up to one week.

Notes

Ensure the egg whites are free of any yolk or grease to achieve the best stiff peaks.
Use a low oven temperature to dry out the meringues slowly and prevent browning or cracking.
Be gentle when piping to create the chick shapes; practice on parchment if needed before piping the final shapes.
These meringue chicks can be made a day in advance for convenience.
Store in a cool, dry place to maintain crispness and prevent them from becoming sticky.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: British

Keywords: Easter dessert, lemon meringue, festive treats, meringue chicks, spring baking, kid-friendly dessert