Adorable Easter Meringue Chicks Dessert

1. Heat egg whites and granulated sugar in a heatproof bowl over a warm water bath, stirring constantly, to 30 degrees Celsius

2. Beat until stiff peaks form and mixture has cooled, then add yellow and a touch of orange food coloring for rich yellow color

3. Sift powdered sugar over meringue and gently fold in by hand

4. Tint 1 tablespoon meringue orange and transfer to piping bag with small V cut in tip

5. Fill separate piping bag with yellow meringue using 8 mm round tip

6. Line baking sheet with parchment paper and preheat oven to 100 degrees Celsius convection

7. Pipe 15 tennis-ball-sized yellow meringue mounds onto baking sheet

8. Pipe hazelnut-sized pointed mound in center of each for head

9. Form wings by piping from side and quickly pulling away

10. Pipe two small orange dots for beak on each chick

11. Decorate with two black sugar pearls for eyes and two pink sugar hearts for feet

12. Bake in preheated oven for 3 hours until dry

13. Store airtight at room temperature for up to 2 weeks

Tips

1. Occasionally open oven door during baking to release steam and prevent cracks