Christmas Meringues with Eggnog Buttercream

• Refrigerated

  • 6 tbsp Naturegg simply egg whites

• Baking & Spices

  • 1/2 cup Brown sugar, packed
  • 1/2 tsp Cinnamon
  • 5/8 tsp Cream of tartar
  • 3 cups Powdered sugar

• Dairy

  • 1 cup Butter, unsalted

• Beer, Wine & Liquor

  • 1/4 cup Eggnog
  • 1 tsp Rum extract

Found on thebewitchinkitchen.com

Ingredients

• 6 tbsps Naturegg Simply Egg Whites, room temperature
• 1/2 cup brown sugar, packed
• 1/2 tsp + 1/8 tsp cream of tartar
• 1/2 tsp cinnamon
• Optional: food coloring of choice
• 1 cup unsalted butter
• 3 cups powdered sugar
• 1/4 cup eggnog
• 1 tsp rum extract

Directions

• Christmas Meringues Preheat over to 225 F. Add the egg whites and turn your mixer you high until theyre foamy. Add the brown sugar and cinnamon, beat for 1 minute. Add cream of tartar and optional food coloring. Beat until stiff peaks form. I did this on high for ten minutes, on and off. Spoon into a piping bag (or in my case, reusable bag) and pipe onto a baking sheet, lined with parchment paper. Bake for 2 1/2 hours and then shut the oven off (do not open the door) and let the Christmas Meringues sit and dry out for 6-8 hours. Eggnog Buttercream Add the butter and sugar to a large bowl (or to your stand mixer). Beat for 2-3 minutes. Add the eggnog and flavoring. Whip on high for 5-6 minutes, pausing to push down any frosting that raises up on the sides. Add to piping bag. Assembly Gently remove the meringues off the parchment paper and pipe the buttercream on to the back. Top with another meringue.