Easter Bunny Carrot Cookies

3 egg whites, room temperature
½ tsp cream of tartar
1 ½ cups powdered sugar, plus extra if needed
1 tsp vanilla
Orange and green food coloring

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 baking 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 roughly 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.

Calories 30
Total Fat 0 g
Saturated Fat 0 g
Cholesterol 0 mg
Poly Fat 0 g
Mono Fat 0 g
Sodium 5 mg
Total Carbohydrate 7 g
Sugar 7 g
Dietary Fiber 0 g
Protein 0 g
Vitamin A 0 mcg
Calcium 0 mg
Iron 0 mg
Vitamin D 0 mcg
Folate 0 µg
Choline 0 mg
Potassium 20 mg