Have you ever made a cookie which made you smile? These Meringue Bunny Butts cookies guarantee a smile! Easter means bunnies and bunnies are cute, but Easter Bunny butt cookies are even cuter!
How To Make The Meringue Bunny Butt ?
Ingredients
Vanilla extract
Water
Sugar (or powdered sugar substitute equivalent)
Pastry bag (disposable decorating bags)
Decorating Tips Round or Star
Parchment paper
13 X 9 baking sheet
Food Coloring is optional
Directions
- Preheat oven to 250 degrees.
- Add meringue powder and water to a large mixing bowl.
- Using the whisk attachment on the electric mixer or stand mixer, whip the mixture on high speed until soft fluffy peaks form. Don’t cheat on the time needed! Test the peaks by taking a spatula and brush upward quickly. Does a self standing peak form?
- The sugar will now be added to the soft peak meringue.
- Power up the mixer to high speed and gradually add the sugar. Whip until stiff peaks form. Do your peaks stand at attention?
- Now add the vanilla and food coloring if desired.
- TIP! This is the time to separate the meringue into separate bowls to add create different colors of meringue for bunny butts or meringue cookies.
- Assembly the disposable decorating bag with the tip. The star or round tip works well to create the bunny butt.
- Fill the decorating bag with meringue.
- Create the bunny butt on parchment paper by gently squeezing a “dollop” of meringue on the parchment paper.
- Experiment with different sizes of bunny butts.
- Repeat many many times.
- Bake at 250 degrees approximately 45 minutes. The time depends upon your oven. At 30 minutes I check the meringue to observe how it is baking. Long and slow is the key to a perfect bunny butt. The meringue is baked when the bottom of the meringue is very slightly browned at the most!
The ideal consistency is crispy, but not crumbly. The meringue needs to be cooked enough to hold the shape. Overcooking the meringue can lead to a crumbly meringue which is less than ideal and a brown tinge to the meringue which is even less than ideal!
How To Decorate Bunny Cookies With Meringue Bunnie Butts
Add a meringue bunny butt to any back of any bunnie cookie with ease. Simply “glue” the bunny butt with icing.
I use my favorite cookie icing and it not only makes a wonderful royal icing for cookies, but a wonderful glue to affix the bunny butt!
Line up the cookies assembly line style.
Use a toothpick to put a dab of icing in the appropriate location on the cookie.
Very gently press a bunny butt on the icing.
Let dry so the cookie will set.
Enjoy!
Can I Halve The Recipe?
Yes, you can and yes, I have. This recipe is a nice 2 for 1 as bunnie butts will not need much meringue. The remainder of the meringue can be used to make Meringue Bunnie Cookies or Meringue Spring Stars.
Why I Like Meringue Powder
Making meringue with the meringue powder is tried and true. The results are consistent time after time! The meringue is light and fluffy yet holds its’ shape for each creation.
Can Homemade Meringue Be Used?
Yes, it can and yes, I have. But I absolute admit I prefer the meringue powder for its’ ease and simplicity. Meringue is not difficult to make, but it can be very testy and the weather can affect the meringue.
Humidity and hot temperatures are not a friend to meringue. The meringue powder ensures consistency every time!
Meringue Bunnie Butts
Ingredients
- 1/4 cup Meringue Powder
- 2 tsp. vanilla extract
- 1/2 cup water
- 1 1/3 cup sugar or powdered sugar substitute equivalent
- Pastry bag disposable decorating bags
- Decorating Tips Round or Star
- Parchment paper
- 13 X 9 baking sheet
- Food Coloring is optional
Instructions
- Preheat oven to 250 degrees.
- Add meringue powder and water to a large mixing bowl.
- Using the whisk attachment on the electric mixer or stand mixer, whip the mixture on high speed until soft fluffy peaks form. Don't cheat on the time needed! Test the peaks by taking a spatula and brush upward quickly. Does a self standing peak form?
- The sugar will now be added to the soft peak meringue.
- Power up the mixer to high speed and gradually add the sugar. Whip until stiff peaks form. Do your peaks stand at attention?
- Now add the vanilla and food coloring if desired.
TIP! This is the time to separate the meringue into separate bowls to add create different colors of meringue for bunnie butts or meringue cookies.
- Assembly the disposable decorating bag with the tip. The star or round tip works well to create the meringue bunnie butt.
- Fill the decorating bag with meringue.
- Create the bunnie butt on parchment paper by gently squeezing a "dollop" of meringue on the parchment paper.
- Experiment with different sizes of bunnie butts.
- Repeat many many times.
- Bake at 250 degrees approximately 45 minutes. The time depends upon your oven. At 30 minutes I check the meringue to observe how it is baking. Long and slow is the key to a perfect bunnie butt. The meringue is baked when the bottom of the meringue is very slightly browned at the most!
- The ideal consistency is crispy, but not crumbly. The meringue needs to be cooked enough to hold the shape. Overcooking the meringue can lead to a crumbly meringue which is less than ideal and a brown tinge to the meringue which is even less than ideal!
Notes
More Meringue Recipes
Meringue Star Cookies
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