Easter Mini Meringues

Easter is always a good opportunity to make (and enjoy!) treats, whether they are cakes, candies, or of course, chocolate! This year I decided to make small meringues in different shapes and colors to fit the Easter theme! I chose Swiss meringue for this, which is generally used for small decorations or for the large meringues found in bakeries, as it is less fragile and easier to store than French meringue. You can see in the photo that I made small bunny heads, carrots, and eggs, but of course, you can draw anything that comes to your mind. I took the Swiss meringue recipe from the blog Fashion Cooking, the site of Anne-Sophie (winner of the show Le Meilleur Pâtissier on M6 season 3). So here is this recipe:

Ingredients:

125g of egg whites (if possible, a bit aged and at room temperature)
125g of granulated sugar
125g of icing sugar
Food coloring

Recipe:

Prepare a double boiler.
In a separate bowl, start beating the egg whites. When they become a bit frothy, gradually add the sugars that have been mixed together while continuing to beat. When the meringue starts to become firm, place the mixing bowl over the double boiler and continue to beat until reaching a temperature of 50°C. Once the temperature is reached, remove from the double boiler and beat again until completely cooled. This pre-cooking allows for a very firm meringue.

After cooling, divide the meringue into several portions to color them for making the small fancy meringues. As for me, I used pink and brown coloring for the little bunnies, and orange and green for the carrots and eggs. Once the colors are added, you need to put the meringues into piping bags fitted with the necessary tips for your designs (for me, quite small smooth tips), then pipe your meringues onto a baking sheet lined with parchment paper.

Bake for about 35 minutes at 100°C, and enjoy yourself ;)