If you’re looking to get creative with the kids this Easter why not hit the kitchen to make the Meringue Girls coconut Easter Bunny Butts. A mallowy soft middle and super cheeky design, these sweet treats will be the talk of the Easter teatime table.
Famed for their rainbow bright meringue creations, this Easter, London’s girl-boss baking collective have whipped up a veritable array of amazing delights. From these bountiful bunny butts feathered with desiccated coconut to chirping caramel chicks, Easter never looked and tasted so cute! Easter egg macarons come in duck egg blue, pastel yellow, and baby pink eggs – filled with delicious chocolate ganache and natty pastel hued nests piled high with chocolate eggs are crispy on the outside, mallowy in the middle and made with all natural colours and flavours.
Join Table Talk guest and founder of Meringue Girls, Alex Hoffler, as she shares how you and your brood can make a batch o’bunnies…
MERINGUE GIRLS EASTER BUNNY BUTTS
This is the Meringue Girls foolproof mother mixture. They use this method whenever they make their famous meringue kisses, giant meringues, pavlovas or decorative festive meringues – and now our Easter Bunny Butts! The mixture is so easy to remember a 2:1 ratio of sugar and egg whites.
300g caster sugar
150g free range egg whites
A handful of desiccated coconut (to sprinkle)
Natural pink food colouring
3 x piping bags
Edible food colour pen – hot pink (optional, to add extra detail to the paws)
1. Preheat your oven to 200c. Line a small baking tray with baking parchment, pour in the caster sugar and heat it in the oven for 7 minutes. Heating the sugar helps to create a glossy, stable mixture.
2. Pour the egg whites into a mixer and whisk them slowly, allowing small stabilising bubbles to form, then increase the speed until the egg whites form stiff peaks.
3. Take the sugar out of the oven, and turn oven down to 100’c (leave the door open to help speed this up.) With your mixer on full speed, very slowly spoon the hot sugar into the beaten egg whites, making sure the mixture comes back up to stiff peaks after each addition of sugar. Once you have added all the sugar, continue to whisk on full speed until you have a smooth, stiff and glossy mixture. You should continue to whisk for at least 5 minutes once sugar has incorporated. Feel a bit of the mixture between your fingers; if you can still feel the gritty sugar, keep whisking at full speed until it has dissolved and the mixture is smooth, stiff and glossy.
4. Take one big spoonful of the mixture, and mix through a few drops of the natural pink food colouring – to create the pink for the paws. Add it to a piping bag – and cut a very small hole in the tip – this is for precise detail, so a few mm is fine – just so the mixture starts to come out.
5. Divide the rest of the mixture in two – and fill up two pipings bags. Cut one tip the size of a 50 pence hole, and the other tip the size of a 5 pence hole.
6. Time to pipe your bunny butts!
7. Line a large baking tray, and with the 50p size hole – pipe out ‘kisses’ – by keeping the bag tight, straight and directly above your baking tray. Squeeze from a 2cm height from the baking tray and then let go before pulling up – try to not create peaks on the top, and tap these down with a damp finger to create a bunny body shape.
8. Use the 5p size hole bag to pipe a bunny tail, and the feet, and the pink piping bag to create the little pink pads on the paws.
9. Sprinkle generously with desiccated coconut to create the fluffy texture.
10. Bake for about 45-55 minutes or until the meringue bases come off the parchment paper clean.
11. Leave your bunnies to cool, and use an edible food colour pen, or use a touch of your pink food colouring on a small paintbrush to finish off the finer details of the feet.
There you have it, MERINGUE BUNNY BUTTS!