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Meringue Bunnies

 Meringue Bunnies
These cute cookies are a great addition to your table when entertaining at Easter. Enlist the kids to help shape the bunnies. —Taste of Home Test Kitchen
12 ServingsPrep: 30 min. Bake: 1-1/2 hours + cooling


  • 2 egg whites
  • 1/8 teaspoon cream of tartar
  • 1/2 cup sugar
  • 1/4 cup pink candy coating disks
  • 36 heart-shaped red decorating sprinkles


  • Place egg whites in a small bowl; let stand at room temperature 30
  • minutes.
  • Preheat oven to 225°. Add cream of tartar to egg whites; beat on
  • medium speed until foamy. Gradually add sugar, 1 tablespoon at a
  • time, beating on high after each addition until sugar is dissolved.
  • Continue beating until stiff glossy peaks form.
  • Cut a small hole in the tip of a pastry bag or in a corner of a
  • food-safe plastic bag. Transfer meringue to bag. Pipe 4-3/4-in.
  • bunny shapes onto parchment paper-lined baking sheets. Bake 1-1/2
  • hours or until firm. Remove to wire racks to cool completely.
  • In a microwave, melt candy coating; stir until smooth. Place in
  • another pastry or plastic bag; cut a small hole in the tip of the
  • bag. Pipe ears, whiskers and mouths on bunnies with melted candy
  • coating. Attach hearts for eyes and nose. Yield: 1 dozen.