Carrot Meringues

• Refrigerated

  • 4 Egg whites

• Baking & Spices

  • 1/4 tsp Cream of tarter
  • 1 Gel coloring, orange
  • 1 Gel coloring, Green
  • 1/4 tsp Salt
  • 1 1/3 cup Sugar

• Tools & Equipment

  • 1 Parchment paper

• Other

  • Pipping Bag
  • Small Round Tip (I used Wilton Top #10
  • Small Leaf Tip (optional

Found on makebakecelebrate.com

Ingredients

• 4 Egg Whites
• 1 1/3 Cup Sugar
• 1/4 TSP Salt
• 1/4 TSP Cream of Tarter
• Orange Gel Coloring
• Green Gel Coloring
• Parchment Paper
• Pipping Bag
• Small Round Tip (I used Wilton Top #10)
• Small Leaf Tip (optional)
• Makes approx. 64 carrot cookies.

Directions

• Preheat oven to about 150-170. (pretty much the lowest setting that it will allow) In the bowl of an electric mixer separate egg yolks from egg whites.
• Beat eggs until white and foamy. Mix in 1/4 tsp salt and 1/4 tsp cream of tarter until soft peaks form.
• Set timer for 7 minutes. Slowly add in sugar a bit at a time taking the entire 7 minutes to do so.
• Separate about 1 cup of meringue into a smaller bowl. Add some orange gel coloring to the remaining meringue in the mixer and beat just a moment until it’s mixed in. (mine took a pretty good scoop of coloring) Next, add a little bit of green gel coloring to the small amount you set aside.
• Prepare two piping bag with couplers and tips. I played around with several different leaf tips but in the end I ended up using the SAME small round tip (Wilton tip #10) for both leaf and carrot. I highly recommend using couplers so you can swap out tips as you need. I pipped all of the carrots, washed the tip out, then placed it on the green and piped the leaves. I found that the leaf tips different work as well with the meringue. (my guess is it compressed the air and made it too thin)
• Begin by piping small “coils” about 2.5 inches long and 3/4 inch wide onto a parchment paper lined baking sheet. (I found this pretty gingham parchment paper at World Market!) There will be plenty of meringue so if you a little nervous about the coils try out several test coils on a spare piece of parchment paper, also you can pipe more of a “zigzag” getting a little wider as you go if you would like. It’s much easier, but I really wanted it to be taller.
• Now pipe on little leaves. Again I used the same small round tip. For each leave I squeezed out a little meringue and then pulled out away from the carrot.
• Place meringues in the center of the oven and set time for 2.5 hours. (I move both racks to the center and use both) Baking time will depend on how large you’ve piped your carrots. Once done carrots should be crisp and easily pull right off the parchment paper. If you aren’t sure you can always turn off the oven after the 2.5 hours then leave them in there until the entire oven is cool for a little extra baking time.