Oscar Hather//Hearst Owned

Bunny and Carrot Meringue Pops

Brighten up any cake with these Easter-themed meringue pops, or simply serve them as treats. Kids will love making them, and eating them too!

By The GH Kitchen TeamPublished: 06 April 2020

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These colourful meringue bunnies and carrots celebrate everything Easter! Piped onto lolly sticks and then baked in the oven, they can be eaten by themselves, or added to any cake, they go particularly well on top of our Bailey's and Chocolate Loaf Cake.

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Yields:

Prep Time:

30 mins

Cook Time:

1 hr 30 mins

Total Time:

2 hrs

Ingredients

3
medium egg whites
150 g
caster sugar
Blue, pink, yellow, orange and green food colouring paste/gels

You will also need

6
cake pop sticks
3
large piping bags
1
cm star piping nozzle

Directions

1. Step 1Preheat oven to 110°C (90°C fan) mark 1/4. Line a large baking tray with baking parchment. Draw 3 x 6cm-diameter circles on the parchment, spaced well apart. Draw 2 curved ears on top of each circle, roughly 4cm long. On the same paper, draw 3 tapered triangles roughly 5cm wide at the top and 4cm in length. Leave at least 5cm between the tops of the carrots and the bunny shapes. Flip paper so the ink is underneath. Lay a cake pop stick on each shape so just half the stick overlaps the silhouette – you will pipe over these.
2. Step 2In a large bowl, using a handheld electric whisk, beat egg whites to stiff peaks. Gradually add caster sugar, a spoonful at a time, whisking to stiff peaks after each addition; the mixture should be thick and glossy. Divide meringue equally between 5 small bowls. Dye each bowl of meringue using food pastes/gels, adding the colouring a small dab at a time, to the desired shade.
3. Step 3For the bunnies, carefully spoon the blue, pink and yellow meringues into a piping bag fitted with a 1cm star nozzle, keeping the colours as separate as possible. Working one bunny at a time pipe the ears, using the drawn shapes as a guide, and then pipe the circle, starting in the centre and working your way out in a spiral, making sure ears and circle overlap slightly.
4. Step 4For the carrots, spoon orange meringue into a fresh piping bag fitted with a clean 1cm star nozzle. Starting at the wider top, pipe in a decreasing horizontal zigzag, overlapping the lines slightly, to make triangular-shaped carrots. Spoon the green meringue into another piping bag fitted with a clean 1cm star nozzle. Pipe short carrot tops, roughly 2cm long, overlapping the orange meringue slightly.
5. Step 5Bake for 1hr 30min until firm and the meringue peels cleanly from the parchment. Turn off oven and leave to cool completely with the door ajar. Serve.

To store

Store in an airtight container for up to 1 week.

The GH Kitchen Team

A crack team of highly skilled food content producers, the GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating nocellara olives at every opportunity, and will take the cheeseboard over dessert any time. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time.

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