Lemon Meringue Easter Chicks

Method

1. Preheat the oven to 275°F (250°F fan/gas 1). Line a baking sheet with baking parchment and fit a piping bag with a medium plain nozzle.
2. In a clean bowl, whisk the egg whites until stiff peaks form. Add half the sugar and continue whisking until the mixture is firm and glossy.
3. Mix the cornflour with the remaining sugar, then add to the meringue along with the lemon zest, lemon juice, and a tiny amount of yellow food colouring paste. Whisk again until you have a very thick, firm, and glossy pale yellow meringue.
4. Carefully spoon the meringue into the piping bag. Push out any air from the top and twist tightly to seal. Pipe about 25 thumb-sized mounds onto the baking sheet – try to make them wider at the base than the top, like a chick's body and head. Leave space between each for expansion.
5. Bake for 30 minutes until the meringues are crisp, firm, and lift easily from the parchment. Transfer to a wire rack to cool completely.
6. Decorate: Use the orange icing pen to draw a V-shaped beak, the black pen for eyes and feet, and the yellow pen for fluffy hair on the head and/or wings. Store in an airtight container for up to 1 week.