Cute Easter Bunnies

For the sweet Easter bunnies, first prepare the Parisian cream. To do this, chop the chocolate, bring the cream to the boil, remove from heat and melt the chocolate in it. Pour into a bowl. Chill for at least 4 hours.

For the coconut mixture, beat the egg whites until stiff, gradually beat in lemon juice, and sugar, and beat the egg whites again until stiff. Mix flour with sugar and coconut flakes and fold in.

Fill coconut mixture into a piping bag and pipe onto baking paper (you can also use a large cookie cutter. (Attention: mass is very liquid!!)

Bake in the preheated oven at 180 °C top and bottom heat, let cool. Cut out 24 slices from the wafers (with a cutter etc.). Whip the Parisian cream briefly and pipe onto the wafers using a piping bag. Place the coconut slices on top and press down a little.

For the glaze, chop the chocolate/coating and melt with coconut oil in a water bath. Brush the sides of the domes with it and let it drip off on a grid. Insert 2 cat tongues (cut in half) into each coconut dome and stick them as “ears”. Pour the remaining icing into the cake pen / freezer bag, cut off the corner and decorate bunnies with eyes and whiskers and let the sweet Easter bunny dry!

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