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Meringue Chicks

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Prep Time 1 hour
Cook Time 1 hour
Total Time 7 hours
Course Dessert
Cuisine American
Servings 12
Calories 119 kcal

Equipment

  • extra-large piping bags
  • small piping bags
  • large round piping tip
  • small round piping tip
  • parchment paper

Ingredients
  

  • 4 egg whites
  • ½ teaspoon cream of tartar
  • 1 cup sugar
  • ⅛ cup dark chocolate chips (for eyes)
  • ¼ cup white chocolate chips (for nose and feet)
  • a few drops of orange food coloring (for the nose and feet)
  • pink or red gel food coloring (optional) (for pink chicks)
  • yellow gel food coloring (optional) (for yellow chicks)
  • blue gel food coloring (optional) (for blue chicks)
  • other gel colors of food coloring (use if you want other chick colors)
  • 1/2-1 cup toasted, shredded sweetened coconut
  • 12 frosted cupcakes

Instructions
 

  • Preheat oven to 225°F. Place parchment paper on a baking sheet and spray with non-stick cooking spray.
  • Using a mixer with a whisk attachment, beat the egg whites on medium speed until they become foamy.
  • Add cream of tartar and continue beating.
  • Add sugar one tablespoon at a time while beating.
  • Increase the speed to medium-high and beat until stiff peaks form.
  • At this point, you have two options. 1) Add a few drops of food coloring and beat it into the meringue to make only one color of chicks, or 2) Divide the meringue to make different colors. Divide into thirds if you want three different colored chicks, or divide in half for two colors.
  • Add a few drops of food coloring, then beat until the color is evenly distributed throughout the first bowl of meringue.
  • Place the colored meringue mixture into a piping bag with a large round tip, and pipe onto parchment paper to make a chicken shape about 2 inches tall.
  • First, squeeze the piping bag to form a large base chick. Pull up on the bag slightly to set the base to the height you want. Stop pressing when the base is large enough, but do not pull the piping tip away from the base. Start squeezing again, gently, while raising the tip upwards to form the head. Remember, if you want a broader base, don't pull the tip up; keep it low in the meringue until the desired size is reached. To make a thinner, smaller head, squeeze with a light touch and pull the tip upwards.
  • If you have to start over, scrape up the meringue and return it to the mixer bowl, beating it again until stiff.
  • Repeat by coloring another bowl of meringue and making chicks in that color. Continue repeating until all chicks are made.
  • Bake the chicks for about 1 hour. Do not let the tops brown, or the chicks will lose their color.
  • Turn off the oven and cool the chicks until they harden. This can take a few hours.
  • When cool, make the eyes for each chick. Melt chocolate chips on high in the microwave for 30 seconds. Stir. Heat again for 30 seconds, if needed. Put the chocolate in a piping bag fitted with a small round tip, then pipe two dots for eyes.
  • Make the beaks for each chick by melting the white chocolate chips in the microwave using the same procedure you used for the chocolate chips. When melted, add orange food coloring and mix well. Place in a piping bag with a small round tip. Start a little below the center of the eyes and make a dot, then pull down to make a beak.
  • Using the orange chocolate, pipe feet onto parchment paper. Make 3 joined toes (as shown in the photo under the "Making Chick Feet" heading. Anything similar to the ones shown in the picture will work. Make them about 1/2 inch long. Chill them in the refrigerator for 5 to 10 minutes and then insert them under the front of the chicks in the frosting.
  • Assembly: Use a cupcake with a mound of frosting. Roll the frosting in the toasted coconut. Then, set the meringue chick into the frosting to attach it. If it isn't secure, add a little frosting or melted chocolate to the bottom of it to help it stay in place. Insert the feet under the front of the chick.

Notes

Frosted Cupcakes

Use your favorite frosted cupcakes. For a time-saver, buy frosted vanilla cupcakes from the grocery store.  Add toasted coconut by pressing it into the frosting.  Attach the chick by pressing it into the frosting. You can also use a little frosting or melted chocolate to attach it. Place a pair of feet under each chick by inserting them into the frosting.

Toasted Coconut

To make the cupcakes with "straw" as shown in the pictures, use shredded toasted coconut. Bake at 300°F. Turn it every 5 minutes to brown evenly.  Keep an eye on it because coconut can burn quickly. Cool completely. Then, press it into the frosting.

Meringue Shapes

Practice making chick shapes in the meringue bowl until you get the hang of it. Remember to re-beat the meringue after practicing if it is not at stiff peaks. Stiff peaks mean that the meringue stays stiff when you remove a beater and turn it upside down. If the meringue falls over, it is not stiff enough and needs more beating.

Gluten-Free

Meringue chicks are gluten-free.  To make this entire recipe gluten-free, use gluten-free cupcakes.

Nutritional Information

Information is for the meringue chicks and coconut straw only, and does not include the cupcakes.

Nutrition

Calories: 119kcalCarbohydrates: 22gProtein: 2gFat: 3gSaturated Fat: 2gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.4gCholesterol: 1mgSodium: 32mgPotassium: 72mgFiber: 0.2gSugar: 21gVitamin A: 1IUVitamin C: 0.1mgCalcium: 15mgIron: 0.1mg
Keyword Homemade Spring Cupcake Toppers, How to Make Meringue Chicks, Meringue Chicks, Meringue Recipe, Recipe for Meringue Chicks
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