MERINGUE BUNNIES

These cute characters make a smile-fetching addition to your Easter table! Enlist the kids to help decorate them.

—TASTE OF HOME TEST KITCHEN

PREP: 30 MIN. • BAKE: 1 1/2 HOURS + COOLING • MAKES: 1 DOZEN

2 large 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

1. Place egg whites in a small bowl; let stand at room temperature 30 minutes.

2. 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.

3. 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.

4. 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.

image FROM THE COOKIE JAR

Meringue recipes often call for beating egg whites until stiff peaks form. Beat the egg whites until the volume increases and the mixture thickens. When you lift the beaters, the peaks should stand up straight.

HAPPY EASTER!

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