Reindeer chocolate peppermint meringue cookies

• Refrigerated

  • 4 Egg whites, large

• Baking & Spices

  • 1 tbsp Cocoa powder
  • 1/4 tsp Cream of tartar
  • 1/4 tsp Peppermint extract
  • 1 cup Sugar

• Desserts

  • 1 Candy eyes
  • 1 cup Chocolate chips or cocoa candy melts
  • 1 Comparable red candies, Red hots (or any

• Other

  • 2 Disposable Decorating Bags
  • 1 Size "12" round decorating tip

Found on thedecoratedcookie.com

Ingredients

• 4 large egg whites
• 1/4 teaspoon peppermint extract
• 1/4 teaspoon cream of tartar
• 1 cup sugar
• 1 tablespoon cocoa powder
• 2 disposable decorating bags
• 1 size 12 round decorating tip
• 1 cup chocolate chips or cocoa candy melts
• Red hots (or any comparable red candies)
• candy eyes

Directions

• Preheat the oven to 200 degrees F. Line a couple baking trays with parchment paper and set aside.
• Place the egg whites in the bowl of a standing mixer fitted with a wire whip, or in a large bowl if you are using a electric hand mixer. Add the peppermint extract and cream of tartar. Whip at high speed until the mixture looks like snow with stiff peaks. Gradually add the sugar while mixing at medium speed. Switch to high speed until the mixture begins to shine. Add the cocoa powder and stir in at low speed.
• Assemble a decorating bag with the size 12 tip and fill with the meringue. Pipe balls on the tray about 2-inches across and an inch apart. To pipe a ball, just hold the decorating bag vertically and squeeze. Fill the baking trays, refilling the decorating bag as needed. Youll have between 28 and 30 meringues.
• Bake for 2 hours or until the meringue sets but doesnt yet begin to brown. Turn off the oven, open the door slightly and let the meringues sit in the warm oven for 2 more hours. Let cool.
• Line two baking trays with wax paper. Fill a disposable decorating bag with chocolate chips or candy melts. Microwave for 90 seconds at 70 percent power. Massage the bag and continue to microwave at 30 second, then 15 second, intervals until the chocolate is fully melted. Snip 1/4-inch from the tip of the bag. Pipe antlers on the baking tray and immediately place a meringue cookie on top. Make sure to leave a good dollop of chocolate at the end of the antlers so it sticks well to the back of the meringue. Fill the trays with reindeer.
• Use small dots of melted candy melts to adhere the candy eyes and red noses. Let set at least an hour before carefully removing from the baking tray. If the chocolate starts to harden, microwave for 15 seconds more.