EASY Christmas Meringue Cookies #CookieEggChange

• Gluten free

• Refrigerated

  • 1 250 ml carton Naturegg simply egg whites

• Baking & Spices

  • 1 Chocolate
  • 1 tsp Cream of tartar
  • 1 Decorative sprinkles/balls
  • 1 Food colouring, Brown
  • 1 Food colouring, green
  • 1 Icing, White
  • 2 cups Sugar
  • 1/2 tsp Vanilla extract

• Desserts

  • 1 Candy googly eyes
  • 2 Candy melt, Red

Found on soberjulie.com

Description

Ingredients

• FOR MERINGUE
• 1 250 ml carton Naturegg Simply Egg Whites (room temperature). Equivalent to 7 egg whites
• 2 cups of sugar
• 1 tsp cream of tartar
• ½ teaspoon vanilla extract
• FOR REINDEER
• Brown food colouring
• Chocolate - melted
• Candy googly eyes
• Red Candy Melts - melted
• FOR WREATHS
• Green food colouring
• Red Candy Melts - melted
• Decorative sprinkles/balls
• White icing

Directions

• MERINGUE:
• Preheat your oven to 200 degrees F. Place your egg whites into your mixer and beat on a medium speed until foamy. Now add in the cream of tarter and vanilla and mix on medium again for approximately 2 minutes.
• Next you will add in the sugar gradually, don’t rush this! Turn the mixer to high and watch the magic begin. Soon the mixture will begin to stiffen, you’ll know it’s done when stiff peaks appear as you lift the mixer from the bowl. Just before it is complete, add in food colouring and allow it to blend through.
• FOR REINDEER
• Preheat oven to 220 degrees F.
• Line baking sheet with parchment paper.
• Take your meringue and put into a piping bag with a tip that has a larger round hole, such as Wilton 2A tip.
• Make the reindeer heads by piping the shape you enjoy (I liked oval and peanut shaped) and add a mound at one end for the nose area
• Place into the oven for two hours. Allow to cool.
• Take your melted chocolate and make antler shapes on parchment paper.
• Place your meringue reindeer heads on top, make noses on the heads with the remaining chocolate. Dont forget to use a bit of melted red candy melt for Rudolph!
• Allow chocolate to set.
• Once set, place candy eyes onto the heads by using a dab of white icing.
• Peel back the antlers from the parchment and serve!
• FOR WREATHS
• Preheat oven to 200 degrees F.
• Line baking sheet with parchment paper.
• Take your meringue and put into a piping bag with large star tip, such as Wilton 22 tip.
• Pipe meringue into 2 inch circle shapes and pop into the oven for 2 hours. When finished, remove and allow to cool.
• Lay out parchment paper, fill a piping bag with melted red candy melt.
• Make the bows by following this tutorial (using the red candy melt)
• Allow the bows to set.
• Affix the bows and decorative sprinkles/balls with white icing and serve!