Meringue Reindeer Cookies

• Refrigerated

  • 4 Egg whites

• Baking & Spices

  • 1 Colored mini chocolate candies in, brown & red
  • 1 tbsp Cornstarch
  • 1 Food coloring, brown
  • 1 cup Granulated sugar or caster sugar, super fine
  • 1/2 tsp Vanilla

• Oils & Vinegars

  • 1 tbsp White vinegar

• Nuts & Seeds

  • 1 Chocolate flavored almond bark

• Other

  • Black decorating gel

Found on iheartkitchen.com

Description

Ingredients

• 4 egg whites at room temperature
• 1 tablespoon white vinegar
• 1 tablespoon cornstarch
• 1 cup super fine granulated sugar or caster sugar
• ½ teaspoon vanilla
• brown food coloring
• colored mini chocolate candies in brown & red
• black decorating gel
• chocolate flavored almond bark

Directions

• Preheat oven to 200 degrees.
• Add egg whites to a clean, dry mixer bowl. With whisk attachment, beat egg whites on low until frothy (approximately 30 seconds).
• Add vinegar and cornstarch and beat another minute until soft peaks form.
• Slowly pour in the sugar and vanilla and beat 4 - 5 minutes until stiff peaks form.
• Add in the food coloring and mix until incorporated.
• Transfer meringue to a decorating bag with a 2A tip.
• Line baking sheet with parchment paper and pipe reindeer heads by dragging the tip to create an oval then mounding the bottom to create the nose.
• Add a candy coated chocolate to the tip of the nose and add dots for eyes with the black decorating gel.
• Place in preheated 200 degree oven and bake for 90 minutes.
• Leave cookies in oven to cool for 6 hours or overnight.
• Melt almond bark and pipe antlers onto parchment paper and allow to harden completely.
• To attach the antlers to the head: Arrange two antlers on parchment paper then drop a dollop of the melted almond bark on the bottom of each antler.
• Gently place the reindeer head over the chocolate dollops and allow to harden.
• Peel the parchment paper from the reindeer and serve.
• Store in an airtight container.