Meringue Bunny Feet

Products Used
Meringue Bunny Feet

Ingredients

Directions

  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. Beat with an electric mixer on high speed for 20 seconds.
  4. Sprinkle cream of tartar over egg whites and continue to beat for 1-2 minutes or until soft peaks form. Continue beating on high speed, gradually adding sugar, one tablespoon at a time. Beat until egg whites are stiff and glossy.
  5. Spoon meringue mixture into a pastry bag and pipe thirty two 2-inch long ovals about 1-inch apart on prepared cookie sheets.
  6. Bake for 30 minutes or until meringues look dry and can easily be peeled off parchment paper.
  7. Turn off oven and allow cookies to dry for 1 hour while still in the oven.
  8. Remove cookies from oven and allow them to cool completely.
  9. Place pink candy melts in a microwave-safe bowl.
  10. Microwave on high for 20-30 second bursts of power, stirring after each, until melted.
  11. Pour candy into a squeeze bottle or zip top bag. If needed, snip tip off bag.
  12. Pipe four small ovals (toes) near top edge of a meringue. Pipe a larger oval below toes.
  13. Place meringue in the freezer for 1-2 minutes just until pink candy melts harden.
  14. Repeat decorating all 32 bunny feet.
Dixie Crystals Insight

Recipe created for Dixie Crystals by Beth Jackson Klosterboer @Hungry Happenings.

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