Recipe by Barbara Marcon, Tiramisu World Cup 2021 Finalist and Tiramisu Star.
These sweet chicks can be prepared to decorate Easter dove or, alternatively, to make simple and tasty meringues.
On this occasion, we wish a Happy Easter to everyone! ­čÉú


For the Swiss meringue:
100g egg whites
250g granulated sugar
Gel food coloring


Take a small saucepan and put the egg whites and sugar inside. Then, using a hand whisk, stir the ingredients over a low flame until the mixture reaches 60 degrees. To check the temperature of the mixture, you can use a kitchen thermometer.

Once the mixture has cooled, you can proceed in two ways: using a planetary mixer or electric whips at high speed until the mixture becomes a fluffy, puffy meringue. Once the desired consistency has been reached, place the mixture in a sac à poche with a smooth, round nozzle to create first the body of the chick and then the head with the beak. Use a star-shaped nozzle to create the two small wings. Prepare the baking sheets with baking paper and bake the baby chicks at 85 degrees with the valve open for about 80 to 90 minutes. After baking, let the chicks cool and then have fun painting them with gel food colors.


You can make delicious meringues that can be used as a base for meringue cakes or filled in a more traditional way with whipped cream.