
Easter Bunny Carrot Cookies

Easter Bunny Carrot Cookies
90m total time
15M prep time
5 ingredients
30 servings
Rating






Using a stand mixer with a whisk attachment or a hand mixer and a large bowl, beat the egg whites and cream of tartar at a high speed until foamy. Add the powdered sugar 1 tablespoon at a time, until the mixture is glossy and has stiff peaks, adding extra sugar if needed to get a stiff meringue. Add the vanilla.
Line two baking sheets with parchment paper and lightly spray them with non-stick spray.
Divide the mixture – adding orange food color to 2/3rd of the meringue and adding green food color to 1/3rd of the meringue. Put them in separate piping bags. On the baking sheets, with a medium open tip, pipe the orange meringue in the shape of a carrot about 2” long, starting at the base and pulling away from the paper for the tip (you should get about 30).
With the green meringue and a leaf tip, make 2-3 carrot tops attached to the carrot. Bake both sheets on two racks at 225°F for 40-50 minutes. They should be mostly dry. Turn off the oven and let them cool inside the oven.
egg whites, room temperature |
3
|
cream of tartar |
½ tsp
|
powdered sugar, plus extra if needed |
1 ½ cups
|
vanilla |
1 tsp
|
Orange and green food coloring |
Calories | 30 |
Total Fat | 0g |
Saturated Fat | 0g |
Cholesterol | 0mg |
Poly Fat | 0g |
Mono Fat | 0g |
Sodium | 5mg |
Total Carbohydrate | 7g |
Sugar | 7g |
Dietary Fiber | 0g |
Protein | 0g |
Vitamin A | 0mcg |
Calcium | 0mg |
Iron | 0mg |
Vitamin D | 0mcg |
Folate | µg |
Choline | 0mg |
Potassium | 20mg |