1. Preheat oven to 225°F (110°C) and line two baking sheets with parchment paper.

2. In a clean bowl, beat room temperature egg whites and cream of tartar on medium speed until soft peaks form.

3. Slowly add the superfine sugar, one tablespoon at a time, while mixing continuously.

4. Increase mixer speed to high and beat until the meringue is thick, glossy, and holds stiff peaks, then fold in the vanilla extract.

5. Transfer meringue to a piping bag with a star tip and pipe 3-inch nests (a flat base with two layers of walls) onto the prepared baking sheets.

6. Bake for 60-75 minutes until dry and crisp, then turn off the oven and let the meringues cool completely inside with the door slightly ajar.

7. To make the curd, whisk egg yolks, granulated sugar, lemon juice, and zest in a saucepan over medium-low heat.

8. Cook, whisking constantly, for 8-10 minutes until the mixture thickens to coat the back of a spoon; do not boil.

9. Remove from heat, stir in butter until melted, then strain through a fine-mesh sieve into a bowl.

10. Press plastic wrap directly onto the curd’s surface and refrigerate for at least 2 hours until chilled.

11. To assemble, mix a small portion of curd with yellow food coloring.

12. Fill each cooled meringue nest with the plain lemon curd.

13. Top with a dollop of the yellow curd to form a chick’s body, then decorate with candy eyes and an orange sprinkle for a beak.

14. Serve immediately for best texture.