Easter Meringue Birds Cookies

🧂 Ingredients

• 2 Egg Whites
• 1 pinch salt
• ⅛ tsp cream of tartar
• ½ Cup powdered sugar
• 1 tsp vanilla extract
• Food Coloring

  yellow and pink
• Black food pen

Instructions

• 1 First, preheat the oven to 200°F.
• 2 Next, separate the egg whites from the yolks.
• 3 Then, prepare a stand mixer with a whisk attachment.
• 4 Add the egg whites to the mixing bowl of the stand mixer.
• 5 Start beating the egg whites on low speed, slowly increasing to high speed. Beat
  for about 4 minutes.
• 6 Add in the salt and cream of tartar and mix for another 15 seconds.
• 7 Gradually add the powdered sugar, 1 tbsp at a time. Beat the mixture for 15
  seconds between each addition.
• 8 After the sugar is completely mixed in, drop in the vanilla extract.
• 9 Then, beat again at high speed, for about 8 minutes, until the meringue can hold
  a nice peak.
• 10 Next, get your piping bags ready by cutting a small tip from each of the bags
  and insert a metal piping tip as follows:
  
  Yellow- 8 round tip
  
  Pink- 4b tip
  
  White- 807 tip
• 11 Next, grab 2 medium-size mixing bowls. Scoop a ½ cup of the meringue into 1 of
  the bowls, this will be for the yellow, and another 1 cup into the other bowl
  that will be used for the pink. Leave the rest in the big bowl, this meringue
  will stay white.
• 12 Then, use a toothpick to add a small amount of yellow food coloring, or use 1
  drop at a time, to the bowl with ½ cup of meringue.
• 13 Then beat the yellow mixture with a blending whisk.
• 14 Then, transfer the yellow meringue to its piping bag, making sure not to leave
  any air bubbles inside of the piping bag. Tie it off with a piping bag tie.
• 15 Then, use a toothpick to add a small amount of pink food coloring, or use 1 drop
  at a time, to the bowl with 1 cup of meringue.
• 16 Beat the pink mixture with a blending whisk.
• 17 Next, transfer the pink meringue to its piping bag, making sure not to leave any
  air bubbles inside of the piping bag. Tie it off with a piping bag tie.
• 18 Then, transfer the white meringue to its piping bag, making sure not to leave
  any air bubbles inside of the piping bag. Tie it off with a piping bag tie.
• 19 Once your colored meringues are ready, it’s time to start making the cookies.
• 20 Line a baking sheet with parchment paper.
• 21 Starting with the white meringue, make the bird's bodies by squeezing out a
  dollop and making a slight swooping motion at the end.
• 22 Then, make the same dollop and swoop motion on top of the bodies with the pink
  meringue to make the wings.
• 23 Next, squeeze a small amount of the yellow meringue at the tip of the bird
  bodies to make little beaks.
• 24 Next, bake the meringue birds for 50 minutes, then let them cool in the oven an
  additional hour or overnight. Make sure to keep the oven closed during the whole
  cooling process.
• 25 Then, after cooling completely, use the black food pen to draw the eyes on the
  bird cookies.
• 26 Finally, serve and enjoy these adorable Easter treats!

Nutrition Info