Why settle for frog legs when you can eat the whole frog? (A pavlova frog, that is). The crunchy sweetness of meringue combined with the tangy key lime filling will have your taste buds jumping for joy!

Ingredients for Meringue:

4 egg whites (room temperature)

1 cup granulated sugar

1 tsp. vanilla extract

1 tsp. lemon juice

2 tsp. cornstarch

green gel food coloring

For key lime filling:

1 can sweetened condensed milk

1/2 cup key lime juice

green gel food coloring

For eyes and mouth:

12 blueberries and 2-3 strawberries

Supplies

mixing bowl with wire whisk attachment

spatula

measuring cup

measuring spoons

small mixing bowl

mixing spoon

parchment paper

baking sheet

large decorator bag with large round tip

table knife

paring knife

pencil

1 plain sheet of paper

ruler

scissors

Step 1: Making Frog Pattern

Preheat oven to 250 degrees F.

Line the baking sheet with parchment paper.

On a plain sheet of paper, draw an oval 3 1/2" long by 2 1/2" wide. (frog's body)

At the top of the oval, draw two circles approximately 1 1/2" in diameter. (frog's eyes)

Cut out the frog pattern.

With a pencil, trace the frog pattern three times in a row onto the parchment paper, leaving space between each frog outline. Repeat to make a second row for a total of six frog outlines.

Turn the parchment paper over and place on baking sheet.

Step 2: Starting Meringue

In a large mixing bowl with a whisk attachment, whip the egg whites until they have a foamy appearance.

Add vanilla and slowly add sugar.

Beat mixture on high until the egg white mixture is thick and shiny.

Step 3: Finishing Meringue

With a spatula, carefully fold in the lemon juice, cornstarch, and food coloring*.

*To tint the meringue, put a tiny bit of green food coloring gel onto the tip of a table knife and swirl into the meringue.

Step 4: Preparing the Decorator Bag

Using the spatula, scoop the meringue into a big decorator bag with a large round tip.

Step 5: Piping Frogs

With the decorator bag, point the tip in the center of the oval and slowly pipe circles of meringue until the oval is filled. Then repeat process for the two round eyes.

Once the pattern is covered with one layer, pipe around the outside edge of the oval, forming a little nest.

Pipe round the outside of the two eyes, leaving a little hole in the center.

Use a table knife to help smooth out the meringue.