Easter Bunny Carrot Cookies

TIME
90 minutes
YIELD
30 servings
Easter Bunny Carrot Cookies
Return to Full Recipe List Print Recipe

Ingredients

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

Directions

  1. 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.
  2. LINE two baking sheets with parchment paper and lightly SPRAY them with non-stick spray.
  3. 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).
  4. 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.

Nutritional Info

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