I used to collect china rabbits when I was a kid, I had a whole shelf full of them, lined up like the Terracotta Army. I think that is why I was drawn to this little guy for my dressing table. Not only is he quite cute...
...He is also functional.
As we are in the season for all things rabbit shaped, I had to share these bunny bites for you.
1, First make the meringue by preheating your oven to 100o/c and line a baking sheet with parchment.
2, Beat the egg whites until just foamy, add in the sugar and vinegar beat vigorously until you have stiff peaks.
3,Transfer into a piping bag fitted with a small star nozzle. Pipe little mounds of meringue that are just less than a centimetre in diameter.
4, Bake for an hour and a half or until the meringues are dried through, crumbly, and crunchy. Leave to cool completely before using.
5, Melt the white chocolate and leave to cool slightly before add in the cooked meringue, mini mini marshmallows and soft shimmer pearls.
6, Stir together until everything is coated, you will need to break down the meringue a little.
7, Take your chocolate moulds and press the meringue mixture into the moulds, push it down hard to get into all the nooks and crannies loftier moulds. Alternatively, you could spread into the base of a lined cake tin.
8, Chill for at least 1 hour in the fridge until set.
9, Unmould carefully. Like there china counterparts, these rabbits are prone to ears snapping off. You can spread a little melted chocolate on the broken sides and stick back together.
Dr Oetker kindly sent me some baking supplies to use.