Unicorn poo meringues

Make our fun, rainbow-swirled meringues with the kids – especially if they're fans of the unicorn trend. They'll love decorating these cute little treats

Prep:20 mins
Cook:1 hrs 20 mins
plus cooling in the oven

Easy

Nutrition per serving

kcal 22
fat 0g
saturates 0g
carbs 5g
sugars 5g
fibre 0g
protein 0.3g
salt 0.01g

Ingredients

4 large egg whites, at room temperature
100g caster sugar
100g icing sugar, sifted
4 food colouring gels or pastes (we used pink, yellow, blue and green)
small amount of white and black ready-to-roll fondant icing for the eyes and mouth
4cm round cutter or circle to drawn around
1 large piping bag fitted with a large open star nozzle (1cm)
4 small paintbrushes

Method

Heat oven to 120C/100C fan/gas ½. Line 2 baking sheets with parchment. Using a 4cm round cutter as a guide, draw 22 circles on each piece of parchment in pencil. Turn the parchment over.
Whip up the egg whites in a stand mixer or with an electric hand whisk until they form stiff peaks. Gradually add the caster sugar in, a spoonful at a time, whisking in completely between each addition. Repeat with the icing sugar until the mixture is glossy and stiff.
Put the piping bag nozzle down in a tall glass or jug. Roll down the top of the bag a little, over the rim, then paint a thin stripe of each coloured food gel from the nozzle all the way up to the top of the bag. Spoon in the meringue mixture.
Pipe swirls of meringue onto the trays using the circles as a guide. Bake for 20 mins then turn down to 100C/80C fan/gas ¼ and cook for a further hour, or until they are completely cooked through and sound hollow when tapped on the base. Leave to cool in the oven.
Mould small pieces of white and black fondant icing to create eyes and mouths. Stick these on the cooled meringues with a small dab of royal icing (if they don’t stick by themselves).