How to make meringue bird cookies perfect for Easter or spring celebrations!
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Easter is a time filled with wonderful food, fun colors, and heart-warming family activities! To make the absolute most of it, I like to make spring-inspired treats that really encompass the feeling that comes with the season. One of my favorite spring recipes to make is this one for my Easter Meringue Bird Cookies!
These enchanting meringue cookies are so cute and scrumptious that they could easily put Peeps and chocolate bunnies out of business! These adorable cookies are perfect, not just for Easter, but for any spring occasion like birthdays or Mother’s Day.
While there are quite a few steps involved, the overall process of making these tempting treats is very simple and easy to follow along with, even for beginners! Ready for some Easter fun like no other? Here’s how to make my swoon-worthy Easter Meringue Bird Cookies!
Easter Cookie Equipment
For this exciting Easter cookie recipe, all I need is some typical cookie baking supplies. You’ll probably already have most of these kitchen tools and utensils around already so don’t worry about needing to grab anything special. Here are the tools I use to make Easter meringue cookies:
- KitchenAid mixer
- Spatulas
- Glass mixing bowl
- Blending whisk
- 2 Baking sheet
- 2 Parchment paper sheets
- 3 Piping bags 17 inch
- Piping bag ties
- 3 Piping tips
Marvelous Meringue Ingredients
Now let’s go over the sweet and simple Easter cookie ingredients! If you’ve ever made meringue cookies before then you probably know what to expect here. Here are the ingredients for my Easter meringue bird cookies:
- 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
How to Make Easter Meringue Bird Cookies
Now let’s create some adorable Easter magic! There are quite a few steps to get through but the process is super simple and easy to follow, even for beginners. Here’s how to make Easter meringue bird cookies:
- First, preheat the oven to 200°F.
- Next, separate the egg whites from the yolks.
- Then, prepare a stand mixer with a whisk attachment.
- Add the egg whites to the mixing bowl of the stand mixer.
- Start beating the egg whites on low speed, slowly increasing to high speed. Beat for about 4 minutes.
- Add in the salt and cream of tartar and mix for another 15 seconds.
- Gradually add the powdered sugar, 1 tbsp at a time. Beat the mixture for 15 seconds between each addition.
- After the sugar is completely mixed in, drop in the vanilla extract.
- Then, beat again at high speed, for about 8 minutes, until the meringue can hold a nice peak.
- 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
- 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.
- 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.
- Then beat the yellow mixture with a blending whisk.
- 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.
- 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.
- Beat the pink mixture with a blending whisk.
- 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.
- 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.
- Once your colored meringues are ready, it’s time to start making the cookies.
- Line a baking sheet with parchment paper.
- Starting with the white meringue, make the bird’s bodies by squeezing out a dollop and making a slight swooping motion at the end.
- Then, make the same dollop and swoop motion on top of the bodies with the pink meringue to make the wings.
- Next, squeeze a small amount of the yellow meringue at the tip of the bird bodies to make little beaks.
- 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.
- Then, after cooling completely, use the black food pen to draw the eyes on the bird cookies.
- Finally, serve and enjoy these adorable Easter treats!
Meringue Cookie Storage
To store meringue cookies: first, transfer them to an airtight container or Ziploc bag. Label the date on the outside of the container. Store these meringue cookies at room temperature, away from sunlight, for up to 1 week.
More Meringue Cookies Recipes
Easy Easter Recipes
These charming Easter treats don’t have to be saved just for Easter! These can be made to liven up any spring party, holiday, or celebration! Want even more easy Easter recipes? Then you’ve come to the right baker! Here’s a few more of my egg-citing Easter recipes:
Serve Meringue Bird Cookies For:
- Easter
- Spring parties or events
- Birthday parties
- Mother’s Day
- Baby Showers
- Wedding celebrations
More easy Easter recipes:
- Italian Easter Bread
- Italian Mini Easter Breads
- Easter Lemon Cookies
- Easter Charcuterie Board
- Easter Chocolate Covered Pretzels- Carrots
- Easter Chocolate Covered Pretzels- Bunnies and Ducklings
- Dying Easter Eggs with Food Coloring
- Gold-Painted Easter Eggs
Easter Meringue Birds Cookies
Equipment
- 3 Piping bags 17 inch
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
- First, preheat the oven to 200°F.
- Next, separate the egg whites from the yolks.
- Then, prepare a stand mixer with a whisk attachment.
- Add the egg whites to the mixing bowl of the stand mixer.
- Start beating the egg whites on low speed, slowly increasing to high speed. Beat for about 4 minutes.
- Add in the salt and cream of tartar and mix for another 15 seconds.
- Gradually add the powdered sugar, 1 tbsp at a time. Beat the mixture for 15 seconds between each addition.
- After the sugar is completely mixed in, drop in the vanilla extract.
- Then, beat again at high speed, for about 8 minutes, until the meringue can hold a nice peak.
- 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 tipPink- 4b tipWhite- 807 tip
- 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.
- 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.
- Then beat the yellow mixture with a blending whisk.
- 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.
- 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.
- Beat the pink mixture with a blending whisk.
- 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.
- 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.
- Once your colored meringues are ready, it’s time to start making the cookies.
- Line a baking sheet with parchment paper.
- Starting with the white meringue, make the bird's bodies by squeezing out a dollop and making a slight swooping motion at the end.
- Then, make the same dollop and swoop motion on top of the bodies with the pink meringue to make the wings.
- Next, squeeze a small amount of the yellow meringue at the tip of the bird bodies to make little beaks.
- 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.
- Then, after cooling completely, use the black food pen to draw the eyes on the bird cookies.
- Finally, serve and enjoy these adorable Easter treats!
Video
Notes
Nutrition
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